This Whole30 Sheet Pan Shrimp Stir Fry comes together in 20 minutes on one pan with minimal ingredients — perfect for busy weeknights.
Stir fry is a weeknight favorite, and this version keeps cleanup to a minimum by baking everything on one sheet pan. It’s flexible — use whatever vegetables you have on hand. I planned to add snow peas and sesame seeds to these photos but forgot, so the visuals aren’t perfect. The recipe itself is reliable and easy to adapt.
Traditional stir-fries often rely on soy sauce, sugar, and cornstarch. For a Whole30-friendly version I use real, sugar-free ingredients to mimic that teriyaki flavor without added sugar. This sauce has been my go-to for quick Asian-inspired meals for years and works great baked alongside shrimp and vegetables.
Ingredients you’ll need
Beyond the shrimp, vegetables, and basic pantry items, the three specialty ingredients are coconut aminos, fish sauce (optional — you can substitute 1 tsp salt), and arrowroot powder. Frozen shrimp from Costco or Trader Joe’s works well. If you prefer ultra-simple prep, Trader Joe’s pre-cut stir-fry vegetable bags are a great shortcut.
If you like sheet-pan dinners, you might also enjoy other easy Whole30 sheet pan recipes like sausage with potatoes and broccoli, sheet pan pork tenderloin with squash and grapes, or pesto salmon baked on a sheet pan.
Let’s get cooking!
Whole30 Sheet Pan Shrimp Stir Fry
Ingredients
- 1 lb medium shrimp, peeled and deveined (thawed if 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
Sauce
- ¼ cup coconut aminos
- ½ tsp fish sauce optional (or substitute 1 tsp salt)
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh minced ginger, or 1 tsp powdered ginger
- 1 tsp arrowroot powder
Instructions
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Preheat oven to 425°F. In a large bowl combine the thawed shrimp and the cut vegetables. In a separate bowl whisk together all sauce ingredients until smooth, then pour the sauce over the shrimp and vegetables and toss to coat evenly.
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Spread the shrimp and vegetables in a single layer on a parchment-lined baking sheet. Bake for 15 minutes, stirring once halfway through, until shrimp are opaque and vegetables are tender-crisp. Serve over cauliflower rice for Whole30/Keto or jasmine rice or rice noodles if not. Garnish with sliced green onions and sesame seeds if desired. Enjoy!
Nutrition
Nutrition facts are estimates and depend on specific ingredients used. For the most accurate totals, weigh your ingredients and divide by servings.
Did you make this?
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