- 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.
Sheet Pan Shrimp Stir Fry
Yield
Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
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
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
