Whole30 Sheet Pan Shrimp Stir Fry

A 20 minute meal the entire family will enjoy - this shrimp stir fry gets baked in the oven with crispy veggies in a delicious sugar free teriyaki sauce.
 CourseDinner
 CuisineChinese
 Keywordsheet pan stir fry, shrimp stir fry, whole30
 Prep Time5 minutes
 Cook Time15 minutes
 AuthorMary Smith {Mary's Whole Life}

Ingredients

  • 1 lb medium sized shrimp peeled and deveined - thawed if previously frozen
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1/2 red onion sliced
  • 1 16 oz bag broccoli florets about 3 cups
  • 1 cup carrot chips or 2 carrots sliced into rounds
  • 1 cup snap peas optional but gives it a nice crunch

Sauce

  • 1/4 cup coconut aminos
  • 1/2 tsp Red Boat Fish Sauce
  • 1 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp fresh minced ginger can sub 1 tsp powdered ginger
  • 1 tsp arrowroot powder

Instructions

  • Preheat oven to 425. Combine thawed shrimp and cut veggies into a large bowl. Combine sauce ingredients in a separate bowl and whisk well. Pour over the shrimp and veggies and toss to coat.
  • Spread out evenly on a parchment-lined baking sheet. Bake for 15 minutes, stirring halfway through. Serve with cauliflower rice for Whole30/Keto or regular jasmine rice or rice noodles. Top with green onions and sesame seeds, if desired. Enjoy!
This article and reciped adapted from this site