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!


  • 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).


  • 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.

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