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+ servings

Whole30 Sheet Pan Shrimp Stir Fry

A 20 minute meal the entire family will enjoy - this shrimp stir fry gets baked in the oven with crispy veggies in a delicious sugar free teriyaki sauce.
Course Dinner
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 304kcal
Author Mary Smith


  • 1 lb medium sized shrimp peeled and deveined - thawed if previously frozen
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • ½ red onion sliced
  • 1 16 oz bag broccoli florets about 3 cups
  • 1 cup carrot chips or 2 carrots sliced into rounds
  • 1 cup snap peas optional but gives it a nice crunch



  • Preheat oven to 425. Combine thawed shrimp and cut veggies into a large bowl. Combine sauce ingredients in a separate bowl and whisk well. Pour over the shrimp and veggies and toss to coat.
  • Spread out evenly on a parchment-lined baking sheet. Bake for 15 minutes, stirring halfway through. Serve with cauliflower rice for Whole30/Keto or regular jasmine rice or rice noodles. Top with green onions and sesame seeds, if desired. Enjoy!


Calories: 304kcal | Carbohydrates: 19g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 745mg | Potassium: 817mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8807IU | Vitamin C: 148mg | Calcium: 142mg | Iron: 2mg