Step 1

Prep vegetables that need to be cut, cut broccoli into florets and pepper into slices.

Step 2

In a freezer safe gallon ziplock bag* add soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Give the closed bag a quick shake to mix together.

Step 3

Add shrimp into the bottom of the bag followed by the broccoli, peppers, peas, and carrots. Seal the bag, ensure to remove as much air as possible. Freeze immediately (for best results lay flat in the freezer).

Step 4

To make the meal, heat up a large skillet over medium heat and drizzle with cooking oil. Add the stir fry to the skillet and cook 10-15 minutes until the shrimp is fully cooked (pink) and the vegetables are tender. If the stir fry is too watery for your liking mix the cornstarch and water together in a small bowl and then add to the skillet. Cook an additional 2-3 minutes while the sauce thickens. Remove from heat and serve immediately, best served over rice.

Step 5

Prep vegetables that need to be cut, cut broccoli into florets and pepper into slices.

Step 6

In a medium bowl add soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Whisk together. Add shrimp to the bowl.

Step 7

Heat a large skillet over medium heat and drizzle with cooking oil. Add the broccoli, peppers, peas, and carrots to the skillet and cook 5 minutes, stirring occasionally.

Step 8

Add the shrimp and sauce, cook an additional 5-6 minutes stirring occasionally until the shrimp is fully cooked (pink) and the vegetables are tender. If the stir fry is too watery for your liking mix the cornstarch and water together in a small bowl and then add to the skillet. Cook an additional 2-3 minutes while the sauce thickens. Remove from heat and serve immediately, best served over rice.