Sheet Pan Shrimp Stir Fry
Servings 4
Ingredients
- 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
Instructions
- Preheat oven to 450 degrees.
- 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.
- 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.
- IMPORTANT: Cooking time will vary based on shrimp size. Watch closely to avoid overcooking.
- While shrimp and vegetables are cooking, prepare stir-fry sauce,
- In a small sauce pan, stir together water, soy sauce, corn starch, sugar, and crushed red pepper,
- Bring sauce to a boil and let simmer until thick and smooth.
- Turn off heat and stir in orange juice.
- Remove shrimp and vegetables from oven, drizzle with 1/2 of sauce.
- Sprinkle with sesame seeds and green onion.
- Serve with steamed rice or cauliflower rice and remaining sauce.