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Sheet Pan Shrimp Stir Fry
Sheet Pan Shrimp Stir Fry | Dinner is a breeze with this homemade takeout dinner idea! An easy stir-fry hack with only 10 minutes of prep time, this one pan recipe is the key to a tasty meal in a hurry. Whenever you're short on time, this weeknight dinner infuses veggies and protein with a sweet umami sauce for a quick and easy meal prep recipe, or simple family dinner. Serve over rice or noodles, or on its own for a low carb dish. Add your favorite seasonal veggies to change it up.
Ingredients
Yield: Serves 4
Prep Time: 10 minutes
Inactive Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
2 cups sugar snap peas
1 medium chopped red bell pepper
1 cup chopped sweet white onion
1 poundpeeled and deveined jumbo shrimp
1 tablespoon toasted sesame seeds
¼ cup chopped green onion
4 cups cooked rice, optional for serving
For Sauce
⅓ cup filtered water
¼ cup pineapple juice
3 tablespoons Kikkoman® Soy Sauce
2 tablespoons lime juice
2 tablespoons Kikkoman® Sesame Oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon cornstarch
Instructions
- Whisk together ingredients for sauce in a saucepan until cornstarch is dissolved. Heat over medium-low heat until simmering. Continue to simmer for 3-5 minutes, until the sauce has thickened. Pour sauce into a small bowl to cool slightly for 15 minutes.
- Preheat oven to 425°F and use cooking spray to lightly grease a medium baking sheet lined with foil. Add snap peas, bell pepper and onion to one half of the pan and drizzle with ¼ cup of sauce. Toss to coat. Add shrimp to the other half of pan and drizzle with ¼ cup of sauce. Bake for 15 minutes, until shrimp is pink and vegetables are tender.
- Remove from oven and sprinkle with sesame seeds and green onion. Serve shrimp and vegetables over rice. Drizzle with remaining sauce.
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