Tender shrimp with colorful thinly sliced veggies all cooked on just one sheet pan in less than ten minutes. Pair it with the easy homemade stir-fry sauce and freshly steamed rice for a simple and tasty dinner idea.
Ingredients
2poundsof extra large shrimppeeled and deveined
2tablespoonsvegetable oil
2clovesof garlicminced
1teaspoonof freshly grated ginger
12ouncesof snow peas
1carrotcut into matchstick size pieces
1red bell peppersliced into 1/4 inch strips
1yellow bell peppersliced into 1/4 inch strips
For the sauce:
3/4cupof water
6tablespoonsof soy sauce
4teaspoonsof corn starch
1/4cupof sugar
1/2teaspoonof crushed red pepper flake
Juice from one orange
4green onionsdiced for garnish
Sesame seeds
Kosher salt and freshly ground pepper
Directions
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.