Enjoy a delicious healthier dinner of Sheet Pan Shrimp Stir-Fry in just 30 minutes time. Prep in the morning and bake on a sheet pan at dinner time for an easy and delicious quick dinner.
Get ready for a new delicious and easy-to-make sheet pan dinner! When I first tested this recipe for sheet pan shrimp stir-fry, my husband was a little apprehensive.
He figured it would lack flavor and just be straight up bland. After his first few bites, he changed his opinion quickly!
My entire family devoured this easy healthy meal that I made in under a half hours’ time.
Should you marinate your stir-fry ahead of time?
I tested this recipe two ways. I tossed veggies and shrimp in the marinade just before baking, and I also let the veggies and shrimp sit in a bath of marinade hours before baking.
Everyone preferred the second way of cooking this sheet pan stir-fry. So, you'll notice below that I wrote the recipe to marinate for at least 30 minutes.
The veggies and shrimp yielded so much more flavor.
To make the marinade, I blended everything in my high-power blender. This method means you don't have to chop the garlic or ginger. However, you will want to peel the ginger.
You can also use a food processor to blend the stir-fry sauce. If you don’t have a blender or food processor, don't worry. You can mince the ginger and garlic and whisk the sauce together in a large bowl.
I didn’t pour all the marinade on the sheet pan because I knew it would burn. First, you’ll want to place some parchment paper on two sheet pans.
I used two sheet pans so that they weren't over crowded. If you have one extra-large sheet pan, you can use this instead. This helps with a much easier clean up, too.
I removed veggies and shrimp using a slotted spoon and placed them on the baking sheets. This helps reserve as much of the marinade as possible.
Then, I placed the remaining marinade in a saucepan and simmered it while the shrimp and vegetables roasted in the oven.
For those who like additional sauce (like my husband who likes his food extra saucy), I was able to top their plates with the simmered sauce.
You have to bring the sauce to a boil to ensure it is cooked enough to be consumed. Remember, the uncooked shrimp that was marinating in the sauce. You don’t want anyone to get sick!
For my family, I served this recipe with rice and store bought egg rolls I found in the freezer section.
Or you can make these sweet chili chicken egg rolls. I ate this stir-fry with cauliflower fried-rice to keep it on the healthier low-carb side.
I may or may not have had an egg roll. Let’s face it, if I’m eating any type of Asian food, I can’t resist egg rolls. They are just too good!
If you’re looking to add a salad on the side you could also make my Sesame Cucumber Salad or a ginger salad to go with your dinner.
Two great salad options that complement the meal. If you want to simplify dinner time and looking for a healthier quick cooking recipe, I hope you'll give this recipe for Sheet Pan Shrimp Stir-Fry a try!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!