Sheet Pan Shrimp Stir Fry

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4


  • 2 pounds of extra large shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 2 cloves of garlic minced
  • 1 teaspoon of freshly grated ginger
  • 12 ounces of snow peas
  • 1 carrot cut into matchstick size pieces
  • 1 red bell pepper sliced into 1/4 inch strips
  • 1 yellow bell pepper sliced into 1/4 inch strips
  • For the sauce:
  • 3/4 cup of water
  • 6 tablespoons of soy sauce
  • 4 teaspoons of corn starch
  • 1/4 cup of sugar
  • 1/2 teaspoon of crushed red pepper flake
  • Juice from one orange
  • 4 green onions diced for garnish
  • Sesame seeds
  • Kosher salt and freshly ground pepper


  1. Preheat oven to 450 degrees.
  2. On a large sheet pan, combine shrimp, snow peas, carrots, and bell peppers with vegetable oil, garlic, ginger, a 1/4 teaspoon of kosher salt and several turns of freshly ground black pepper.
  3. Roast for about 6 minutes on upper rack of oven then turn broiler to high and continue cooking until shrimp have cooked through and vegetables pick up a little color.
  4. IMPORTANT: Cooking time will vary based on shrimp size. Watch closely to avoid overcooking.
  5. While shrimp and vegetables are cooking, prepare stir-fry sauce,
  6. In a small sauce pan, stir together water, soy sauce, corn starch, sugar, and crushed red pepper,
  7. Bring sauce to a boil and let simmer until thick and smooth.
  8. Turn off heat and stir in orange juice.
  9. Remove shrimp and vegetables from oven, drizzle with 1/2 of sauce.
  10. Sprinkle with sesame seeds and green onion.
  11. Serve with steamed rice or cauliflower rice and remaining sauce.