Description
This Shrimp Stir Fry freezer meal is a quick, flavorful, and convenient dish perfect for busy weeknights. Featuring succulent shrimp and a colorful medley of fresh vegetables tossed in a savory soy-ginger sauce with a hint of sweetness and spice, it’s a healthy and satisfying meal that cooks in just 15 minutes. Easy to prep ahead and freeze, this recipe ensures you can enjoy a homemade stir fry with minimal effort any day of the week.
Ingredients
Scale
Shrimp and Sauce
- 1 pound raw shrimp, peeled (medium size)
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Pinch of crushed red pepper flakes
Vegetables
- 1 cup shredded carrots
- 1 1/2 cups snow peas (about 1/4 pound)
- 1 small head of broccoli (or 2 cups broccoli florets)
- 1 red bell pepper, sliced
Optional Thickener
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
- Prep Vegetables: Cut the broccoli into small florets and slice the red bell pepper into strips. Prepare the shredded carrots and snow peas so all vegetables are ready to use.
- Mix Sauce for Freezing: In a gallon-sized freezer-safe ziplock bag, combine the soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Shake the bag to mix the sauce ingredients thoroughly.
- Assemble Freezer Meal: Add the peeled shrimp to the bottom of the bag with the sauce, followed by the broccoli florets, sliced bell pepper, snow peas, and shredded carrots. Seal the bag tightly, removing as much air as possible, and lay flat in the freezer for storage.
- Cook Frozen Stir Fry: When ready to eat, heat a large skillet over medium heat and add a drizzle of cooking oil. Place the frozen stir fry mixture into the skillet and cook for 10-15 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked, and the vegetables become tender.
- Optional Sauce Thickening: If the stir fry sauce is too thin, mix together 1 tablespoon of corn starch with 1 tablespoon of water in a small bowl to create a slurry. Add this to the skillet and cook for 2-3 more minutes while stirring, until the sauce thickens nicely.
- Alternate Fresh Cooking Method: Alternatively, you can prepare the dish fresh by whisking the soy sauce, brown sugar, garlic, ginger, and red pepper flakes in a medium bowl. Add shrimp and set aside.
- Sauté Vegetables: Heat a large skillet over medium heat with a drizzle of cooking oil. Add the broccoli, bell pepper, snow peas, and shredded carrots and cook for about 5 minutes, stirring occasionally to soften the vegetables.
- Add Shrimp and Sauce: Add the shrimp and sauce to the skillet and cook an additional 5-6 minutes, stirring occasionally, until the shrimp are pink and cooked through, and vegetables are tender. Use the corn starch slurry if needed to thicken the sauce as in step 5. Serve immediately over rice or your favorite grain for a complete meal.
Notes
- This meal is perfect for freezing in advance and cooking straight from the freezer, making weeknight dinners much easier.
- Use medium-sized peeled shrimp for even cooking and best texture.
- Adjust red pepper flakes to your preferred spice level.
- For gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Serve over steamed rice, quinoa, or noodles for a complete dish.
- Ensure to remove as much air as possible from the freezer bag to prevent freezer burn.
