Shrimp Stir Fry (Freezer Meal)

a fast and easy Shrimp Stir Fry starring shrimp and fresh vegetables ready to eat in 20 minutes or perfect to stash in the freezer

Whether you are expecting a baby, are a super busy person, or just are trying to stay healthy, freezer meals are a great way to go. So today I am sharing Shrimp Stir Fry Freezer Meal. (Don’t feel like you have to limit this Shrimp Stir Fry to the freezer, it is absolutely delicious freshly made as well).

When my son was born I had filled the freezer with meals before his arrival and thank god I did. It is one of those cliche things to fill up the freezer before a baby but it’s cliche for a reason, it helps in those first few post partum weeks soooo much.

So with the next baby’s impending arrival, I have begun the freezer filling stage. And instead of just crockpot meals this time I wanted to throw in a couple of different stir fry’s. A frozen stir fry is a great thing for anyone, throw it in a large skillet and you have dinner in 15 minutes. (And easy enough for my husband to do)

Heck even if you want to eat this right away it barely takes anytime to throw together. In fact every time I make a stir fry for the freezer I make one for dinner. With an easy sauce, fast cooking shrimp, and using mostly precut vegetables dinner is good to go.

I always serve my stir fry’s over white rice (I am a sucker for white rice) but you can use brown rice, cauliflower rice, quinoa, or however you want. If you are really pressed on time or have a little baby in your arms, go ahead and use instant rice!

TIPS & TRICKS:

• The recipe below is for 1 Shrimp Stir Fry, so I recommend buying double or triple the ingredients, to make 2-3 at a time, or to freeze one and make one fresh for dinner

• Make sure to label your freezer meal with what it is and the date made, plus cooking instructions if you find that helpful

• Honey or less sugar (2 teaspoons or so) could be substituted for the brown sugar if you are avoiding refined sugar

Yield: 4 servings

Shrimp Stir Fry (Freezer Meal)

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a fast and easy stir fry starring shrimp ready to eat in 20 minutes or perfect to stash in the freezer

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 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
• 1 cup shredded carrots
• 1 1/2 cup snow peas (about 1/4 pound)
• 1 small head of broccoli (or 2 cups broccoli florets)
• 1 red bell pepper
• Optional: 1 tablespoon corn starch + 1 tablespoon water

Instructions

to make freezer meal:

1. Prep vegetables that need to be cut, cut broccoli into florets and pepper into slices. 
2. In a freezer safe gallon ziplock bag* add soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Give the closed bag a quick shake to mix together. 
3. Add shrimp into the bottom of the bag followed by the broccoli, peppers, peas, and carrots. Seal the bag, ensure to remove as much air as possible. Freeze immediately (for best results lay flat in the freezer).
4. To make the meal, heat up a large skillet over medium heat and drizzle with cooking oil. Add the stir fry to the skillet and cook 10-15 minutes until the shrimp is fully cooked (pink) and the vegetables are tender. If the stir fry is too watery for your liking mix the cornstarch and water together in a small bowl and then add to the skillet. Cook an additional 2-3 minutes while the sauce thickens. Remove from heat and serve immediately, best served over rice. 

to make fresh:

1. Prep vegetables that need to be cut, cut broccoli into florets and pepper into slices. 
2. In a medium bowl add soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Whisk together. Add shrimp to the bowl.
3. Heat a large skillet over medium heat and drizzle with cooking oil. Add the broccoli, peppers, peas, and carrots to the skillet and cook 5 minutes, stirring occasionally. 
4. Add the shrimp and sauce, cook an additional 5-6 minutes stirring occasionally until the shrimp is fully cooked (pink) and the vegetables are tender. If the stir fry is too watery for your liking mix the cornstarch and water together in a small bowl and then add to the skillet. Cook an additional 2-3 minutes while the sauce thickens. Remove from heat and serve immediately, best served over rice. 

Notes

*Before filling your freezer bag ensure to write "shrimp stir fry" and the date on the bag, plus cooking instructions if you find that helpful

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 190.93Total Fat: 1.37gSaturated Fat: 0.22gSodium: 1364.05mgCarbohydrates: 18.18gFiber: 5.43gSugar: 8.11gProtein: 29.19g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more easy dinner recipes? Check out my Quick Easy Pork Fried Rice, Korean Ground Turkey & Rice Bowls or my Crockpot Rotisserie Chicken.

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