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My favourite Gluten Free Chinese Five Spice Shrimp Stir Fry Sheet Pan Dinner, perfect for meal prep or freezer-friendly make ahead dinners!
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Sheet Pan Stir Fry with Shrimp & Veggies

My favourite sheet pan stir fry with shrimp & veggies is perfect for meal prep or freezer-friendly make ahead dinners!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 - 6 people
Calories 248kcal
Author Abbey Sharp

Ingredients

Sauce:

  • 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

Stir-Fry:

  • 2 bell peppers multi-coloured, thinly sliced
  • 1 small crown broccoli separated into florets
  • 1 lb shrimp shelled and deveined

Garnish:

  • White and black sesame seeds

Instructions

  • 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.

Nutrition

Calories: 248kcal | Carbohydrates: 28g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1464mg | Potassium: 748mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2812IU | Vitamin C: 217mg | Calcium: 250mg | Iron: 4mg