SHRIMP Fry Freezer Pack

Whether you’re a new mom, a fresh-out-of-high-school college student, or a millennial working 40-60 hour weeks, these will quickly become your lifeline.

You can prepare these packs on the weekend – it will take you no time at all – then take them out of the fridge and cook straight away.

This is my favorite stir-fry sauce.

The shrimp will marinate while they are frozen.

We all win. We’re also saving time.

Enjoy this bonus!

Ingredients

• Medium shrimp 1 1/2 pounds, peeled & deveined
• One bell pepper, chopped
• Sugar snap peas, 1 cup
• Peel and grate two carrots
• 16 ounces of broccoli florets
• Olive oil one tablespoon
• Sesame seeds, one tablespoon
• One thinly sliced green onion

For the SAUCE

• Reduced sodium soy sauce, three tablespoons
• Two tablespoons of oyster sauce
• 1 Tablespoon rice wine vinegar
• One teaspoon of brown sugar, packaged
• Freshly grated Ginger, 1 Tablespoon
• Three cloves garlic, minced
• Sesame Oil, 1 Teaspoon
• Cornstarch, one tablespoon
• Optional: 1 teaspoon Sriracha (optional).

Instructions

• Whisk together the soy sauce with the oyster sauce, sugar, vinegar, Ginger, garlic, and sesame oil in a large bowl. Add Sriracha if you like. Add shrimp and gently combine.
• Combine the shrimp mixture with bell peppers, carrots, broccoli, and snap peas in a large Ziploc bag. Place in the freezer for one month.
• Over medium heat, heat olive oil in a large pan. Stir occasionally as you add the shrimp mixture and cook for 8-10 minutes or until shrimp are cooked through.
• Serve immediately. Garnish with green onions and sesame seeds if you wish.