My favourite sheet pan stir fry with shrimp & veggies is perfect for meal prep or freezer-friendly make ahead dinners!
When I’m in a pinch for planning my meals for the week, my ultimate go-to are Sheet Pan meals. You basically set-it and forget-it until the timer goes off and voila! You’re done.
This stir fry sheet pan dinner with shrimp and veggies has become one of my all-time favourite no-fuss meals, and I’m not just saying that because I’m a totally sleep deprived momma. I still have serious standards when it comes to food no matter how tired I get. So trust me when I say that not only is this recipe super simple, but it is also just so darn delish that you’ll be making it again and again. You’re welcome!
Table of contents
Why This Recipe Works
This recipe is super simple and is a great way to use up any extra veggies you’ve got lying around your fridge. If you needed more convincing, here are a few more reasons why you are going to LOVE this recipe!
- Made in under 20 minutes
- Flavourful AF!
- Easy to modify
Veggies – While you can totally use whatever veggies you have on hand for this sheet pan stir fry, we are using bell peppers and broccoli. But you can also add other stir fry veggies like carrot, mushroom, snap peas, zucchini etc!
Sauce – to make this DELISH stir fry sauce we combine honey, hoisin, soy, ginger, garlic, Chinese five spice, and sesame oil.
Shrimp – the main protein for this recipe is shrimp but you can also switch up the proteins for whatever you feeling!
How to Make This Recipe
Step 1: In a small bowl, mix together the honey, hoisin, soy, ginger, garlic, Chinese five spice, sesame and cornstarch.
Step 2: Grease two sheet pans and divide the veggies, shrimp and sauce. Toss well until coated.
Step 3: Roast for 12 minutes until everything is caramelized and cooked through. Top with white and black sesame seeds and serve with brown rice.
Feel free to double, triple or quadruple the serving if you’re planning to batch cook and freeze this bad boy.
You can also double up on the sauce and use it with tofu or chicken, as well! It’s delicious either way.
You can get it in the spices aisle at the grocery store or any ethnic specialty store. But its basically a blend of fennel, anise seed, ginger, licorice root, cinnamon, and cloves
This keeps in the fridge for about 3-4 days.
Yes this tends to freeze quite well! Store in an air tight container and consume within a few weeks so that it doesn’t lose its flavour.
More Recipes You Might Like
If you are obsessed with sheet pan dinners, here are a few more recipes you have to try out!
- Greek Chicken Sheet Pan Dinner
- Sheet Pan Balsamic Chicken with Rosemary & Grapes
- Sheet Pan Gnocchi with Veggies
- Chickpea Cauliflower Sheet Pan Dinner
Now, I want to know, what are some of your favourite sheet pan dinners?
Sheet Pan Stir Fry with Shrimp & Veggies
- 2 tbsp honey
- 2 tbsp gluten free hoisin sauce
- 3 tbsp reduced sodium tamari
- 2 tsp grated ginger
- 1 small clove garlic finely minced
- 1/2 tsp Chinese Five Spice
- 1/4 tsp sesame oil
- 1 1/2 tsp cornstarch
- 2 bell peppers multi-coloured, thinly sliced
- 1 small crown broccoli separated into florets
- 1 lb shrimp shelled and deveined
- White and black sesame seeds
- Preheat oven to 425 F.
- In a small bowl, mix together the honey, hoisin, soy, ginger, garlic, Chinese five spice, sesame and cornstarch.
- Grease two sheet pans and divide the veggies, shrimp and sauce. Toss well until coated.
- Roast for 12 minutes until everything is caramelized and cooked through.
- Top with white and black sesame seeds and serve with brown rice.
Have you tried this sheet pan stir fry? Leave me a comment below with some other ideas for easy batch cooking freezer-friendly options!
Updated on April 13th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.