Shrimp Stir Fry Recipe - Easy Oven Method
This Shrimp Stir Fry Recipe is fantastic with tender shrimp and vegetables all cooked up in a honey ginger/garlic sauce and made easily on a sheet pan in the oven.
Servings: 4 servings
Calories: 193kcal
Equipment
Ingredients
- 1 lb raw shrimp 25-30 peeled and deveined
- 10 ounces of asparagus washed and trimmed
- 1 orange or yellow pepper sliced
- 1 sweet onion sliced in ½ moons
- Olive oil for drizzling
- Kosher salt and fresh ground pepper to taste
- 2 tsp regular or black sesame seeds for garnish
Honey garlic/ginger sauce
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 1 Tbsp garlic minced
- 1 Tbsp ginger minced
- 1 Tbsp lemon juice
- Pinch of red pepper flakes
- ½ tbsp corn starch
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, whisk together all the sauce ingredients except the cornstarch.
- Cut the asparagus into 2-inch pieces, slice the pepper into strips, and cut the onion into half-moons.
- Place all the veggies on a baking sheet and drizzle with olive oil, salt, and pepper to taste and toss to coat.
- Roast at 425 degrees F for 12 minutes.
- While the veggies are roasting, pour ½ the sauce into a separate bowl and toss with the shrimp; allow to marinate while the veggies are roasting.
- Add the ½ Tbsp of cornstarch to the remaining sauce and whisk to combine.
- After the veggies have roasted for 12 minutes, remove the baking sheet from the oven and add the shrimp to the baking sheet, spreading them out over the veggies. Do not use the sauce the shrimp was marinating in.
- Pour the remaining sauce with the cornstarch over the shrimp and veggies; return the baking sheet to the oven for an additional 8 minutes or until the shrimp turn pinkish and opaque and are curled.
- Serve immediately over rice.
Video
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 673mg | Fiber: 4g | Sugar: 26g