Shrimp Grill-Fry

Prep 10 min


Cook 20 min


Ready in 30 min

Bring the stir-fry outside! This clever twist on a classic dinner gets amazing sweet-and-spicy flavor from chili peach sauce.


  • 1 lb. (450 g) uncooked extra-large shrimp (20–24 per pound), peeled and deveined
  • ½ cup (125 mL) Chili Peach Sauce, divided
  • 1   medium carrot, peeled and sliced
  • 1   small zucchini, thinly sliced
  • 1 tbsp (15 mL) oil, divided
  • ½   small red bell pepper, seeded and sliced
  • 3 oz. (90 g) snow peas
  •  Optional: Cooked rice, cilantro


  1. Toss the shrimp with ¼ cup (60 mL) of the sauce in a medium bowl. Add the remaining sauce to the Flexible Basting Bottle.
  2. Prepare the grill for direct cooking over medium heat. Combine the carrot, zucchini, and half of the oil in a large mixing bowl. Transfer to a Small Grill Pan. Toss the bell peppers and snow peas with the remaining oil and transfer to a second Small Grill Pan. Place the shrimp in an even layer in the Large Grill Pan.
  3. Grill the carrots and zucchini, covered, for 10 minutes. Flip them, then place the remaining pans on the grill. Continue grilling all 3 pans, covered, for about 10 minutes, flipping halfway through, or until the shrimp is opaque and the veggies are tender. Brush the remaining sauce over the shrimp and veggies in the last 2–3 minutes of cooking. Serve with rice and top with cilantro, if you’d like.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 200, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 145 mg, Sodium 1,080 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 17 g (includes 14 g added sugar), Protein 17 g

Cook's Tips:

Try this recipe with chicken or switch up the sauce with another favorite sauce, marinade, or glaze.

If you have time, you can get even more flavor by marinating the shrimp overnight.

Make this recipe inside! Place the Large and Small Grill Pans on the Modular Sheet Pans, and broil on high for the same amount of time noted in step 3.

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