Sheet Pan Shrimp Stir-Fry Recipe - Food Fanatic

Sheet Pan Shrimp Stir-Fry Recipe

    4 Servings


  • 1 tablespoon Grapeseed Oil
  • 1/3 cup Low Sodium Soy Sauce
  • 2 tablespoons Fish Sauce
  • 1/3 cup Orange Juice
  • 2 1-inch pieces Fresh Ginger
  • 4 cloves Garlic
  • 1 tablespoon Sesame Oil
  • 1/4 teaspoon Crushed Red Pepper
  • 3 Carrots, peeled and thinly sliced
  • 1 Yellow Bell Pepper, thinly sliced (small)
  • 1 cup Snow Peas
  • 1/2 pound Baby Broccoli
  • 1 pound Peeled and Deveined Shrimp, (large shrimp)
  • 2 Tangerines, divided


  1. In a blender or food processor, add in the grape seed oil, soy sauce, fish sauce, orange juice, fresh ginger, garlic, sesame oil, and half the crushed red pepper. Blend on high for 30 seconds until garlic and ginger are crushed.
  2. Place the shrimp in a bowl and pour half the sauce on the shrimp. Coat evenly, and let marinate for at least 30 minutes (or up tot 8 hours) in the refrigerator. Then, prep the veggies and place in a zip lock bag. Pour the remaining sauce over the vegetables.
  3. Once the shrimp and vegetables are done marinating and your ready to cook. Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Scoop the shrimp out of the bowl using a slotted spoon (reserving the remaining sauce to be cooked down) and divided evenly on the baking sheets. Repeat with the vegetables.
  4. Bake in the oven for 15 minutes or until the shrimp are opaque in color. While the shrimp and vegetables bake pour the remaining marinade into a sauce pan. Bring to a boil, then reduce heat to low and let simmer until shrimp and vegetables are done cooking.
  5. Remove the shrimp and vegetables out of the oven. Divide the tangerine slices among the baking sheets. Sprinkle with remaining crushed red pepper if desired. Divide shrimp and vegetables evenly among plates and top with remaining sauce if desired.
Sheet pan shrimp stir fry photo