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.
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.