Freezer Skillet Meals

Shrimp Stir Fry Pack for the Freezer

You’ll be so glad you have some of these shrimp stir fry freezer packs on hand for busy weeknights. Just pull one out and heat in a skillet for 8-10 minutes and dinner is served! These are so easy to make and fast to cook. These freezer meal bags make great gifts for expectant moms or those who are suffering an illness or moving.

It is just as fast to whip up two or four of these stir fry packs as it is to make one so I suggest that while you have the ingredients out, you make multiples. You can also experiment with adding different vegetables so you can find your favorite combination.

This dish is flavorful and colorful. The sauce is inspired by Asian influences and ingredients.

Shrimp Stir Fry Freezer Pack Recipe:

1 1/2 lbs. medium or large shrimp, peeled and deveined
1/2 cup zucchini, diced
1/2 cup sugar snap peas
3/4 cup carrots, peeled and sliced
1/4 cup onion, diced
1/4 cup frozen peas
14 oz. can baby corn, drained
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. orange juice
1 Tbsp. rice wine vinegar
1 Tbsp. brown sugar
1 Tbsp. freshly grated ginger
3 cloves garlic, minced
1 tsp. sesame oil
1 tsp. red pepper flakes (optional)

Place the shrimp, zucchini, carrots, onions, snap peas, peas, and baby corn in a large resealable bag. In a medium bowl, whisk together the soy sauce, oyster sauce, orange juice, rice wine vinegar, brown sugar, ginger, minced garlic, sesame oil, and pepper flakes. Pour the sauce into the bag with the shrimp and vegetables.

I use frozen shrimp that is already peeled and deveined. We rinse the shrimp under cold water in the sink to separate the shrimp and wash them. Do this quickly so that they don’t thaw before we get the shrimp stir fry packs into the freezer.

On the day of cooking, take the stir fry freezer bag out to thaw. Heat 1 Tbsp. olive oil in a skillet on the stovetop over medium-high heat. Next, add the bag of shrimp and veggies to the pan and stir fry for 8-10 minutes until the shrimp is pink and the vegetables are tender.

You can garnish with sliced green onions or cilantro. If you like things spicy, then you can stir in a bit of Sriracha sauce towards the end of cooking. Serve over rice.

Shrimp Stir Fry Freezer Pack Recipe

Course: Main Course

Cuisine: Chinese

Keyword: stir-fry

Servings: 4

Calories: 319 kcal

Ingredients

1.5 lbs medium or large shrimp peeled and deveined
1/2 cup zucchini diced
1/2 cup sugar snap peas
3/4 cup carrots peeled and sliced
1/4 cup onion diced
1/4 cup frozen peas
14 oz canned baby corn drained
3 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp orange juice
1 Tbsp rice wine vinegar
1 Tbsp brown sugar
1 Tbsp freshly grated ginger
3 cloves garlic minced
1 tsp sesame oil
1 tsp red pepper flakes (optional)

Instructions

I use frozen shrimp that is already peeled and deveined. Rinse the shrimp under cold water in the sink to separate the shrimp and wash them. Do this quickly so that they don’t thaw before you get the shrimp stir fry packs into the freezer.
Place the shrimp, zucchini, carrots, onions, snap peas, peas, and baby corn in a large resealable bag.
In a medium bowl, whisk together the soy sauce, oyster sauce, orange juice, rice wine vinegar, brown sugar, ginger, minced garlic, sesame oil, and pepper flakes. Pour the sauce into the bag with the shrimp and vegetables.

Cooking Instuctions:

On the day of cooking, take the stir fry freezer bag out to thaw.
Heat 1 Tbsp. olive oil in a skillet on the stovetop over medium-high heat. Add the bag of shrimp and veggies to the pan and stir fry for 8-10 minutes until the shrimp is pink and the vegetables are tender.
You can garnish with sliced green onions or cilantro. If you like things spicy, you can also stir in a bit of Sriracha sauce towards the end of cooking. Serve over rice.

Check out these other freezer skillet meals:

Seafood Curry Pasta

Garlic Butter Shrimp

Garlic Butter Shrimp Freezer Meal

By Sharla

This Garlic Butter Shrimp freezer meal is a delicious easy recipe. The flavours are dynamite! This is my daughter Eliana’s favourite lunch dish ever.

This recipe is so versatile. I love it served over pasta with some spicy red chili flakes and grated Parmesan cheese sprinkled over top, but you can also eat it in a rice bowl or on a salad if you prefer.

I got this recipe from my friend Corrine. She had found it in a magazine and discovered that it froze well. The initial recipe had a lot of steps to it and we try to keep our freezer meals as simple to put together as possible, so we experimented and adapted and came up with this recipe. It still has the same great taste as the original, but there are much fewer steps involved in getting it ready.

For this recipe, you really want to use real butter and fresh garlic. You can save time by using jarred minced garlic, but trust me, it is worth the few extra minutes to use the fresh ingredients for this one!

Garlic Butter Shrimp Recipe:

1 lb. medium shrimp, deveined and tails removed
6-8 garlic cloves, minced
1⁄4 cup butter
1 Tbsp. olive oil
1 Tbsp. Italian seasoning
Dash of red pepper flakes
Salt and pepper

Using a fork or an electric beater, blend the butter, garlic, olive oil, and spices until they are thoroughly mixed. Add with shrimp into a large resealable freezer bag. Seal, lay flat and freeze.

*Note – If you use frozen uncooked shrimp, it often has the tail on. Prepare your butter mixture first, then you can remove the tails of the shrimp without them thawing by de-tailing them under cool running water and doing it quickly so that you can get it back in the freezer right away. This also helps clean the shrimp for cooking.

On the cooking day, take the bag out of the freezer and thaw. Sauté shrimp and butter sauce for 6-7 minutes over medium heat just until they turn pink. If you want to turn this into garlic butter shrimp pasta, cook 8-12 oz. of the pasta of your choice and drain, saving 1 cup of the starchy pasta water. Add the shrimp with butter sauce to the pasta. Add some or all of the reserved pasta water. Toss the ingredients together and serve.

You can throw on a bit of parsley if you like. Personally, I like to add red chili flakes and grated Parmesan or asiago cheese on mine.

You can find this garlic butter shrimp recipe along with other quick and easy meals in our Dinner in 20 Freezer Meal Plan. It includes recipes, prep lists, shopping lists, and printable labels making it easy to get dinner on the table on those busy weeknights.

Garlic Butter Shrimp

Course: Main Course

Cuisine: American

Keyword: butter, garlic, shrimp

Servings: 4

Calories: 276 kcal

Ingredients

1 lb medium shrimp deveined and tails removed
6-8 garlic cloves minced
1/4 cup butter
1 tbsp olive oil
1 tbsp Italian seasoning
1 dash red pepper flakes
1 dash salt
1 dash pepper

Instructions

Using a fork or an electric beater, blend the butter, garlic, olive oil, and spices until they are thoroughly mixed.
If you use frozen uncooked shrimp, it often has the tail on. Prepare your butter mixture first, then you can remove the tails of the shrimp without them thawing by de-tailing them under cool running water and doing it quickly so that you can get it back in the freezer right away.
Add shrimp into a large resealable freezer bag. Seal, lay flat and freeze.

Meal Prepatation:

Take the bag out of the freezer and thaw. Sauté shrimp and butter sauce for 6-7 minutes over medium heat just until they turn pink.

Options:

If you want to turn this into garlic butter shrimp pasta, cook 8-12 oz. of the pasta of your choice and drain, saving 1 cup of the starchy pasta water. Add the shrimp with butter sauce to the pasta. Add some or all of the reserved pasta water. Toss the ingredients together and serve.

Here are some other fast weeknight recipes for you to try:

Best Ever Freezer Spaghetti Sauce

Lemon Garlic Chicken Dump Recipe

The Best Freezer Skillet Meals

By Sharla

The nice thing about having a freezer meal that can be prepared in a skillet is that in 20 minutes or less, supper can be on the table. These meals are perfect for busy days when you need to get out the door to get one of your kids to soccer or gymnastic or piano practise. I’ve compiled a list of delicious freezer skillet meals.

Whether you’re looking for a skillet pasta, a stir fry or something with ground beef, sausage, seafood, or chicken, I’ve got you covered! These super easy meals are all freezer friendly.

Meal prep doesn’t get more simple than dumping the made-ahead meal from a freezer bag into a skillet. Personally, I also love that one pan equals less mess. I’m always a fan of having to do less dishes!

Of course, as with all freezer meals, it’s easier and less expensive per meal to double the recipes and make two of each (or quadruple them and make four of each to save even more time and money). This ensures that you have more meals made ahead and make the best use of your time.

Why choose freezer skillet meals?

one pan to clean
variety of ingredients and textures
quick to cook (supper on the table in 20 minutes or less)
perfect for busy weeknights

The Best Freezer Skillet Meals:

Ground Beef Stroganoff Freezer Meal from here on Freezer Meals 101

Seafood Curry Pasta from here on Freezer Meals 101

Make Ahead Beef Fajitas from right here on Freezer Meals 101

Sausage and Peppers from here on Freezer Meals 101

Our delicious Garlic Butter Shrimp

Sloppy Joes at The Chaos and The Clutter (gluten free instructions available)

Easiest Mongolian Beef on Savory Tooth (doesn’t that look delicious?!)

Cheesy Beef Taco Skillet from Low Carb Yum

Garlic Chicken Pasta from Happy Money Saver

Bourbon Chicken Skillet Freezer Meal on Smart Money Mom

Garlic Pork Stir Fry from Fabulessly Frugal

Chicken and Broccoli Pasta Skillet from Frugal Coupon Living

These skillet meals will have you so thankful you stocked your freezer ahead of time. Dinner is served!

Seafood Curry Pasta Freezer Meal

By Sharla

This seafood curry pasta recipe is one that I adapted into a freezer meal. It is so delicious. The flavours may not sound like they go together, but they create a beautiful medley.

Seafood Curry Pasta Recipe:

5 oz. (150 g) scallops
7 oz. (200 g) deveined large shrimp
1/2 onion, thinly sliced
6 mushrooms, sliced
3 Tbsp. sun dried tomatoes in oil, drained
1 1/2 tsp. curry powder
1/2 cup pineapple juice
10 oz. can cream of mushroom soup
370 mL can evaporated milk
350 g penne for day of serving

Method #1:

To begin assembling this meal, place the scallops and shrimp into a medium resealable bag and seal. It’s important to have these in a separate bag for two reasons. The first is that they require less cook time than the other ingredients and you don’t want to ruin this beautiful dish by having overcooked seafood in it. The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!

Place all the other ingredients except for the pasta in a large resealable bag and squish together to combine. Remove excess air and seal. Staple both bags together above the seal and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Cook pasta according to package instructions. Drain and set aside. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes. Add the seafood to the skillet and heat until cooked through. Serve over the pasta.

Method #2:

If you prefer to have less to do on the day of cooking, you can also assemble this meal in a different way. Place the scallops and shrimp in a medium resealable bag and seal. Cook the pasta to slightly under what the package directions suggest. You don’t want it to become too mushy which is why you want the pasta slightly undercooked. Drain.

Mix the pasta and the other ingredients together and add them all to a large resealable bag. Seal. Staple the two bags together above the seal and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Heat the main bag of ingredients in a large skillet over medium heat for 10-12 minutes, stirring often. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.

Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.

Seafood Curry Pasta Recipe

This seafood curry pasta recipe is one that I adapted into a freezer meal. It is so delicious. The flavours may not sound like they go together, but they create a beautiful medley.

Servings: 6

Calories: 921 kcal

Ingredients

5 oz. 150 g scallops
7 oz. 200 g deveined large shrimp
1/2 onion thinly sliced
6 mushrooms sliced
3 Tbsp. sun dried tomatoes in oil drained
1 1/2 tsp. curry powder
1/2 cup pineapple juice
10 oz. can cream of mushroom soup
370 mL can evaporated milk
350 g penne for day of serving

Instructions

Method #1:

Place the scallops and shrimp into a medium resealable bag and seal.
It's important to have these in a separate bag for two reasons.
The first is that they require less cook time than the other ingredients and you don't want to ruin this beautiful dish by having overcooked seafood in it.
The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!
Place all the other ingredients except for the pasta in a large resealable bag.
Squish together to combine.
Remove excess air and seal.
Staple both bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer.
Thaw.
Cook pasta according to package instructions.
Drain and set aside.
10. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes.
11. Add the seafood to the skillet and heat until cooked through.
12. Serve over the pasta.

Method #2 (shorter version):

Place the scallops and shrimp in a medium resealable bag and seal.
Cook the pasta to slightly under what the package directions suggest. You don't want it to become too mushy which is why you want the pasta slightly undercooked.
Drain.
Mix the pasta and the other ingredients together and add them all to a large resealable bag.
Seal.
Staple the two bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer.
Thaw.
Heat the main bag of ingredients in a large skillet over medium heat for 10-12 minutes, stirring often.
10. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.

Recipe Notes

Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.

This Seafood Curry Pasta recipe is included in our More Family Favorites Freezer Meal Plan. The plan includes some of our other favorite recipes along with shopping lists and printable labels.

Sausage and Peppers Skillet Freezer Meal Chicken and Vegetable Casserole with Crispy Onion Topping

Make Ahead Beef Fajitas Freezer Meal

By Sharla

These make ahead beef fajitas are an easy freezer meal to put together. You can serve the fajitas with guacamole, salsa, shredded cheese, and sour cream.

I buy the beef already sliced into stir fry strips to save time, but you can also buy any tender beef (such as sirloin, top loin, tenderloin, or rib eye) and slice it yourself to save money. The assembly of this recipe is so fast once you have the peppers and onions sliced that it makes the most sense to make two or four meals at a time. Just open the bags on the counter and dump the ingredients in.

Make Ahead Beef Fajitas Freezer Meal Recipe:

1 lb. beef stir fry strips
1 onion, sliced
2 cups red and yellow peppers, sliced
1 cup salsa
3 Tbsp. lime juice
1 tsp. Worcestershire sauce

To assemble this freezer meal, add the raw beef stir fry strips, sliced onion, sliced red and yellow peppers, salsa, lime juice, and Worcestershire sauce to a large resealable freezer bag. Remove the excess air, seal and freeze.

On the day of cooking, take the bag out of the freezer and thaw. Stir fry in skillet over high heat on stovetop until meat is cooked through. This really doesn’t take long at all especially if the beef strips are thin.

Serve in flour tortillas. If you want, you can top the fajitas with sour cream, salsa, shredded cheese, cilantro, or guacamole.

If you like things spicy, you can add jalepenos or hot sauce either at the time of cooking or when serving.

Make Ahead Beef Fajitas Freezer Meal Recipe

These make ahead beef fajitas are an easy freezer meal to put together. You can serve the fajitas with guacamole, salsa, shredded cheese, and sour cream.

Servings: 4

Calories: 290 kcal

Ingredients

1 lb. beef stir fry strips
1 onion sliced
2 cups red and yellow peppers sliced
1 cup salsa
3 Tbsp. lime juice
1 tsp. Worcestershire sauce

Instructions

Add the raw beef stir fry strips, sliced onion, sliced red and yellow peppers, salsa, lime juice, and Worcestershire sauce to a large resealable freezer bag.
Remove the excess air, seal and freeze.
On the day of cooking, take the bag out of the freezer and thaw.
Stir fry in skillet over high heat on stovetop until meat is cooked through. This really doesn't take long at all especially if the beef strips are thin.
Serve in flour tortillas.
Top the fajitas with sour cream, salsa, shredded cheese, cilantro, or guacamole.

Recipe Notes

If you like things spicy, you can add jalepenos or hot sauce either at the time of cooking or when serving.

This make ahead beef fajitas recipe is included in the Dinner in 20 Freezer Meal Plan along with other recipes, shopping lists, prep lists, and printable labels.