Shrimp Stir Fry Freezer Pack
Freezer-to-skillet stir fry! With bell peppers, sugar snap peas, carrots and broccoli. Quick and speedy in just 10 min!!!
After making that cilantro lime chicken freezer meal, I’ve been kind of hooked.
Because freezer meals are just absolutely genius.
Whether you’re a new mom, a fresh-out-of-high-school college student, or a millennial working 40-60 hour weeks, these will quickly become your lifeline.
Just prep during the weekends – and I promise, it won’t take long – so you can take these packs right out of the freezer and straight to the skillet.
Now this is my all-time favorite stir fry sauce.
Plus, the shrimp will marinate as it freezes.
So basically, we all win here. And we’re saving time.
Here’s an added bonus.
You can serve this over a bowl of brown rice, and take the leftovers to work the very next day.
Shrimp Stir Fry Freezer Pack
Ingredients
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 bell pepper, chopped
- 1 cup sugar snap peas
- 2 carrots, peeled and grated
- 16 ounces broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
For the sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon Sriracha, optional
Instructions
- In a large bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using. Stir in shrimp and gently toss to combine.
- In a gallon size Ziploc bag or large bowl, combine shrimp mixture, bell pepper, snap peas, carrots and broccoli. Place in freezer for up to 1 month.
- Heat olive oil in a large skillet over medium high heat. Add shrimp mixture, and cook, stirring occasionally, until shrimp is cooked through and vegetables are tender, about 8-10 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
Did you make this recipe?
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loved this recipe when i made. it took me less than an hour and my family loved it. thanks to you! :3
This was delicious! I used frozen shrimp and thawed before cooking. Used about half a teaspoon of purevia rather than brown sugar. So easy for someone who doesn’t like cooking! I made some individual packets for the future. Yuuummmm!
I buy my shrimp already frozen from Sam’s club….will this still work? It looks like they are cooked without thawing?
I used frozen, shelled and deveined shrimp from my grocery store, they worked perfectly.Â
I did not thaw before cooking so it took a lot longer to cook then suggested, but it still came out delicious.Â
I plan to defrost over night in the refrigerator the night before the next time I make this.Â
My husband liked it so much, this recipe only fed the two of us.
I think this recipe would be perfect if you needed to substitute the shrimp for steak, chicken, or pork.Â
I would give this recipe a 5 star. It will be added to my monthly freezer meal schedule.Â
Very good stir fry sauce. I didn’t do this as a make ahead and freeze meal, I just used the sauce recipe for stir fry. I added a splash of chicken broth to tone down the richness just a tad and more (a little to much) sriracha. It was delicious but quite hot. I like it that way though.
Is there a substitute for oyster sauce if I can’t find it in these pandemic times?! Would hoisin sauce work or is there something betterÂ
Sooo good! While the entire dish is delish, our favorite part is the sauce. Stir-fry is one of our favorite cooking methods for vegetables already in our refrigerator that need to be eaten. This sauce works great for almost anything you want to stir-fry.
Do you thaw before cooking?
Can you make this with beef instead of shrimp and still freeze it? Or do you have to cook the beef before cooking ?Â
For the sauce, can I meal prep extra in a container in the fridge and use it next time? If yes, how long can I keep them?
Just stumbled onto your blog. Great stuff! One request- I’d love to see all of your recipes include serving suggestions for side dishes that will make a complete family meal. Yes. I’m that pathetic- i need ideas! 😉
Hello! I live in Colorado and unfortunately all the shrimp I have found is frozen or previously frozen. I don’t want to refreeze defrosted shrimp for obvious reasons. If I prepare the other ingredients and freeze those I could keep the shrimp separate, defrost, peel, and add in the last couple minutes of cooking? Would that be the best way around it? This looks so delicious!
Pretty difficult to find shrimp that has not been frozen. Our friend was a shrimp boat captain – they are snap frozen almost immediately either fresh(green) or cooked. Â “Fresh” shrimp in shops is usually defrosted.Â
I agree with you – refreezing previously frozen shrimp is a no-no.Â
Have to disagree with you, I have defrosted “EZ-peel” shrimp, peeled it and refrozen it and used it in slow cooker recipes and have never had an issue. I believe a lot of “safe food handling” is a “better safe than sorry” mentality for this very litigious society. Now I wouldn’t use that shrimp for shrimp cocktail, but fully cooked I have no issues. YMMV.
Have you had any success swapping chicken or beef for the shrimp?Â
I dread bringing meals to neighbors because I never know what to make! Pinning this to make the next time an occasion arises, although I think I may try it for my family too. Thanks Chungah!
I mirror the others on how great this is and easy to prep in advance. I like to try new things and modify on occasion. The last time I made this, I threw in a bunch of leftovers. Some black beans, andouille sausage, cut off some corn on the cob from a cookout, threw in some rice and other goodies. I have not found anything yet that does not somehow enhance the flavor so give it a go on your next attempt. You get rid of the leftovers and have a special surprise meal every time you make it.
Could you cook this from the freezer on a sheet pan instead? If so at what temp and for how long?
When do you add the sesame seeds and green onions? Also, I had to use frozen shrimp as could not find any that were not? I just tossed the frozen shrimp in the sauce..do you think this will be ok? Thanks!
The sesame seeds and green onions are garnishes to be added, if desired, at the end prior to serving. And yes, since this is technically a prep ahead frozen meal, you can toss the frozen shrimp right in the sauce. That should work fine.
The frozen shrimp turned out great! My husband loved this
Am I supposed to defrost it before cooking?
This looks so damn delicious! Do you think crab or chicken would work as a substitute for shrimp?
Love this! It’s perfect for busy weeknights with kids. More please!!!Â
Btw, both my daughter and I love this sauce as well. We make your sheet pan Asian stir fry at least once a month. 🙂
Great recipe! Please continue to add more Freezer Pack recipes in the future- they are weekday lifesavers!!Â
The idea is great! I remember doing this when I was studying for my master’s degree and I wanted to have some backup in my freezer, for any of those moments when I was suddenly out of food. Sure, I wasn’t using shrimp because ‘poor student’, but again, it’s the idea that matters. 🙂
Do you have to thaw it out first or do you just cook it from the frozen stage?
Thank you- great idea!!! Perfect for this working mom!Â
One question- do you defrost it first or just dump it in the pan frozen?
Love this!!
I have done something similar — using shrimp, sliced chicken breast, or sliced beef steak — and putting together single-serving stir-fry freezer packs.
It came in super handy when I laid up a few years ago after brain surgery. I had a couple of weeks to prepare, and I knew I’d be “kitchen-challenged” for several weeks while I was recovering and on some pretty wicked meds. I knew I’d need simple, easy-to-prepare meals. I prepped a bunch of these single-serving stir fry packs and loaded the freezer. I managed to eat well until I was cleared to drive again and able to tackle a multi-step recipe without fogging out. 🙂