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Sheet Pan Shrimp Stir Fry

Image for Sheet Pan Shrimp Stir Fry
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

20 minutes

clock

Total Time

45 minutes

kikkoman products used:

ingredients

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

directions

  1. 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.
  2. 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.
  3. Remove from oven and sprinkle with sesame seeds and green onion. Serve shrimp and vegetables over rice. Drizzle with remaining sauce.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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