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
Freezer meals are a lifesaver for new parents, busy professionals, or anyone trying to eat well with limited time. This Shrimp Stir Fry Freezer Meal is quick to prepare, freezes beautifully, and also tastes excellent when cooked fresh. It’s a versatile recipe that gives you a healthy, satisfying dinner in about 20 minutes.
Before my son was born I filled the freezer with meals, and it made those first weeks at home so much easier. Preparing meals ahead is one of those clichés that exists for good reason: when life gets busy, having ready-to-cook dinners removes stress and saves time. For the next baby I’m back to building the freezer stash, and this shrimp stir fry is one of my go-to make-ahead dishes.
A frozen stir fry is incredibly convenient: drop the contents into a large skillet and dinner is ready in about 15 minutes — even easy enough for a partner to handle. If you prefer to cook it fresh, the recipe is just as fast and flavorful. Using a simple sauce, quick-cooking shrimp, and mostly precut vegetables means this meal comes together with minimal hands-on time.
I usually serve this stir fry over white rice, but brown rice, cauliflower rice, or quinoa all work well. If you’re short on time or juggling a baby, instant rice is a perfectly acceptable shortcut.
TIPS & TRICKS:
- The recipe as written makes one Shrimp Stir Fry (about 4 servings). Double or triple the ingredients to prepare multiple freezer meals at once — freeze some and cook one fresh for dinner.
- Label freezer bags with the recipe name, date, and any cooking instructions so reheating is simple later.
- If you prefer less refined sugar, substitute honey or reduce the brown sugar to about 2 teaspoons.
Shrimp Stir Fry (Freezer Meal)
a fast and easy stir fry starring shrimp ready to eat in 20 minutes or perfect to stash in the freezer
5 minutes
15 minutes
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 cornstarch + 1 tablespoon water
Instructions
To make as a freezer meal:
- Prep vegetables that need cutting: trim broccoli into florets and slice the red bell pepper.
- In a freezer-safe gallon zip-top bag, combine soy sauce, brown sugar, garlic, ground ginger, and red pepper flakes. Close the bag and shake gently to mix the sauce.
- Add the shrimp to the bottom of the bag, then layer broccoli, bell pepper, snow peas, and shredded carrots on top. Remove as much air as possible, seal, and freeze flat for best storage.
- To cook from frozen, heat a large skillet over medium heat and add a little cooking oil. Add the frozen contents and cook 10–15 minutes, stirring occasionally, until the shrimp is opaque and pink and the vegetables are tender. If the sauce is too thin, whisk the cornstarch with water and stir into the pan; cook 2–3 minutes more until the sauce thickens. Serve immediately over rice.
To make fresh:
- Prep vegetables as above.
- In a medium bowl whisk together soy sauce, brown sugar, garlic, ground ginger, and red pepper flakes. Add the shrimp and let it sit briefly while you heat the pan.
- Warm a large skillet over medium heat with a drizzle of oil. Add broccoli, bell pepper, snow peas, and carrots and cook about 5 minutes, stirring occasionally, until they begin to soften.
- Add the shrimp and sauce, then cook 5–6 minutes more, stirring until the shrimp is cooked through and vegetables are tender. If needed, thicken with the cornstarch slurry and cook an additional 2–3 minutes. Serve over rice.
Notes
*Before filling your freezer bag, write “shrimp stir fry” and the date on the bag. Adding cooking instructions to the label can be helpful when reheating later.
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 values will vary based on exact ingredients and any modifications.
Did you make this recipe?
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Peace & Love
Lauren, The Schmidty Wife
P.S. If you want more quick dinner ideas, try other simple skillet or freezer-friendly recipes. Preparing a few make-ahead meals will make busy weeks feel much more manageable.