You all asked for it! More easy, actually delicious, prep ahead meals to keep in the freezer.

I’m 39 weeks pregnant today. And each day I try to chip away at something to make my life a wee bit easier when this sweet babe decides to make an appearance. Because toddler + newborn life sounds straight exhausting. Worth it. But exhausting.

This easy shrimp stir-fry is simple and tasty. And guess what, this recipe will make enough for two meals. So you can either:

1) Prep and divide into two gallon Ziploc bags for two simple shrimp stir-fry dinners in the future.


2) Make half fresh for a yummy weeknight dinner and place the other half in a gallon Ziploc for a quick meal when ya just don’t feel like cooking. (which is exactly what I did)

This recipe and method is for EVERYONE. Because everyone could use a few prepped meals in their freezer right? And let me just say, freezing the meal uncooked in an airtight bag is a game changer. It takes up minimal space and the fact that the food is cooked fresh makes it soooo much more appealing.

All you have to do is serve with your choice of rice, noodles, caulilfower rice, etc and enjoy!

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Shrimp Stir-fry Freezer Meal Prep

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  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 meals of 3-4 servings each 1x


Done in minutes, this shrimp stir-fry is an easy weeknight meal and also works wonderfully for freezer meal prep!




  • 2lb shrimp, peeled and deveined
  • 2 bell peppers, chopped
  • 1 bag julienned carrots (or 4 carrots, julienned)
  • 1 8oz bag sugar snap peas
  • 2 small heads broccoli, chopped


  • 6 tablespoons coconut aminos (or soy sauce)
  • 3 tablespoons Oyster sauce
  • 2 tablespoons brown sugar
  • 2 inch knob ginger, grated
  • 6 large cloves garlic, minced
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons cornstarch
  • 2 teaspoons sriracha (or more if you like spicy)

For Serving

  • 2 tablespoons avocado oil
  • Rice or noodles (I used Yakisoba noodles in the video and pictures)
  • Green onions
  • Sesame seeds
  • Extra hot sauce, chili crisp or sriracha


Whisk together sauce ingredients.

Pat shrimp dry and toss with sauce.

If prepping solely for the freezer: Split shrimp/sauce mixture and veggies between two gallon-sized Ziploc bags to make two meals. Layer in the shrimp first, then bell pepper, snap peas, carrots and broccoli. Remove as much air as possible and seal tightly. Lay flat in the freezer for up to 1 month.

To cook: Add oil to large saute pan or wok over medium high heat. Add the veggies and shrimp and stir-fry on until veggies are crisp tender and shrimp is opaque and cooked through and sauce is thickened slightly, about 7-9 minutes.

If you are doing this from fresh simply stir-fry the veggies in the oil for about 5 minutes, then add the shrimp and sauce for the final 2-3 minutes.

To serve: scoop stir-fry over noodles or rice and garnish with chopped green onions and sesame seeds. Yum!


In the video you’ll see me stir-fry some Yakisoba noodles to serve with the stir-fry. My sister turned me on to Yakisoba noodles and now I’m absolutely obsessed! Find them in the asian aisle of most major grocery stores or your local Asian market. I also love this over steamed jasmine rice.

To make this vegan, try tofu instead of shrimp and hoisin instead of oyster sauce in the sauce.

I find this meal is best enjoyed within 4-6 weeks of placing in the freezer.

This would be an absolutely wonderful gift for expecting parents, a busy college kid, a friend in need, your favorite bachelor or anyone who could use a hand with the weeknight dinner grind!