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