Say goodbye to the wok and hello to a game-changing twist on stir-fry! This dish takes the classic stir-fry and transforms it into a convenient sheet pan meal, giving you the freedom to let the oven do the work while you focus on other things. No more standing over a hot wok – simply prep ahead by chopping your veg, and dinner will be ready in a flash on those hectic weeknights.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice lime in half. Using 2-in-1 Citrus Press, squeeze juice from lime into a large bowl. Add seasoning, oil, and honey. Stir to combine.
- Chop peppers into chunks. Slice zucchini into 1⁄2" thick rounds. Place peppers, zucchini, and mango on pan. Pour half the sauce on top (about 1⁄4 cup). Using tongs, toss to coat. Place in oven and roast 10 min.
- Meanwhile, add shrimp to bowl with remaining sauce; toss to coat.
- Remove pan from oven; add shrimp in a single layer as best you can. Roast 3–4 min, or until shrimp are cooked.
Serve with 1 cup rice or quinoa.
Per serving: Calories 290, Fat 8 g (Saturated 6 g, Trans 0 g), Cholesterol 170 mg, Sodium 620 mg, Carbohydrate 35 g (Fibre 5 g, Sugars 20 g), Protein 21 g.
20 min
4 servings
$5.56/serving
20 min4 servings$5.56/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice lime in half. Using 2-in-1 Citrus Press, squeeze juice from lime into a large bowl. Add seasoning, oil, and honey. Stir to combine.
- Chop peppers into chunks. Slice zucchini into 1⁄2" thick rounds. Place peppers, zucchini, and mango on pan. Pour half the sauce on top (about 1⁄4 cup). Using tongs, toss to coat. Place in oven and roast 10 min.
- Meanwhile, add shrimp to bowl with remaining sauce; toss to coat.
- Remove pan from oven; add shrimp in a single layer as best you can. Roast 3–4 min, or until shrimp are cooked.
Serve with 1 cup rice or quinoa.
Per serving: Calories 290, Fat 8 g (Saturated 6 g, Trans 0 g), Cholesterol 170 mg, Sodium 620 mg, Carbohydrate 35 g (Fibre 5 g, Sugars 20 g), Protein 21 g.
