Sheet Pan Teriyaki Shrimp and Veggies

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This Sheet Pan Teriyaki Shrimp and Veggies is an easy shrimp recipe that only requires a sheet pan, a few ingredients and 20 minutes of prep time. It’s the perfect shrimp meal for busy weeknights or entertaining.

One of the most popular recipes here at The Kitchen Fairy is this sheet pan shrimp and veggies. This reader favourite is quick, simple and delivers big on flavour. I thought it was time to give the post a little refresh. New bright photos added and small changes made to the ingredients. The marinade has been increased to make the meal saucier, a spicy option is now given and sesame seeds are added. Still the same recipe with the same great Asian-inspired taste!

When it comes to shrimp recipes, this is the easiest and most flavourful one you’ll ever make. It’s one of my favourite family recipes since it’s a complete and healthy dinner without the time commitment. You can never go wrong with a sheet pan meal when the oven does all the work for you!

This vibrant sheet pan shrimp will become your go-to shrimp recipe of all times. It’s fast, effortless and convenient for a weeknight meal or for entertaining and always a treat since shrimp is a favourite ingredient. It’s so delicious and definitely a must-try!

Why This Sheet Pan Shrimp Meal is so Great

• A rainbow of vegetables and succulent shrimp are tossed in a homemade teriyaki marinade and baked on a sheet pan for a bold Asian-inspired meal will keep your taste buds entertained.
• Easy, simple and effortless, this teriyaki shrimp meal can be thrown together on a whim and will be on the table in no time - plus cleanup is a breeze.
• Sheet pan meals conveniently allow you to cook several vegetables and a protein source all in on pan in the oven.
• Shrimp is high in protein and low in calories and thaws and cooks in minutes making it the ultimate ingredient for a fast healthy dinner.
• Elegant enough for a dinner party or simple enough for a weeknight meal, this shrimp dinner recipe is everything you need!

Ingredients Needed for Sheet Pan Teriyaki Shrimp

• Soy sauce – Use either regular soy sauce or low sodium soy sauce as desired which adds umami flavour to the meal
• Rice Vinegar – Made from fermented rice and is far less acidic and milder that white vinegar. It has a midly sweet floral flavour.
• Sesame Oil – Made from raw or toasted sesame seeds and has a rich nutty taste. It’s great for flavouring the marinade in this recipe.
• Chili garlic sauce, chili sauce or ketchup – Use one of these or a combination. Chili garlic sauce is a condiment made with rough chopped chilies, garlic, salt and vinegar and is hot and tangy. Chili sauce is kind of like tomato ketchup, with a similar texture but made with some different ingredients including garlic and aromatic spices and ketchup is just regular tomato ketchup.
• Brown Sugar – Just a little is needed to sweeten the marinade.
• Garlic and Ginger – The aromatics for the marinade. Be sure and use freshly pressed for both.
• Shrimp – Use large raw frozen shrimp that are 31 - 40 per pound, defrost the shrimp and remove the shells, but leave the tails on.
• Bell Peppers – Use one each of large red and yellow bell peppers. Peppers have a sweet flavour and add lots of colour and nutrition to the meal.
• Broccoli – Use fresh broccoli and cut it into florets. Broccoli adds more colour and nutrition to the meal.
• Red Onion – With a purplish-red skin and white flesh tinged with red they have a sharp flavour but sweeten when roasted.
• Olive Oil – Just a little is needed to sprinkle on the vegetables to help them caramelize when they roast.
• Salt and Pepper – Just a little is needed to season the vegetables.
• Green Onions – Cut on the diagonal they finish off the meal with a nice pop of flavour and colour.
• Sesame Seeds – Sprinkled on the finished meal they add more sesame flavour.
• Lime – Added to the finished sheet pan and squeezed over the meal to add a little freshness and zing.

How to Make Sheet Pan Teriyaki Shrimp and Veggies

Follow these six easy steps:

1. Thaw shrimp in cold water for 20 - 30 minutes or overnight in original packaging in the refrigerator. Once thawed, drain, slip off the shells, leave tails on. Pat shrimp dry and place in a medium bowl.

• Whisk together marinade ingredients; soy sauce, rice vinegar, sesame oil, chili sauce, brown sugar, garlic and ginger.

• Add about 3 tablespoons marinade to the shrimp and toss to combine. Refrigerate shrimp while preparing the vegetables.

• Spread peppers, broccoli and onion on the baking sheet. Drizzle with oil and remaining marinade and sprinkle with salt and pepper. Toss to coat the vegetables. Roast for 20 - 25 minutes.

• Remove pan from the oven and arrange marinated shrimp and excess sauce over top of the vegetables. Return to oven and roast for 5 – 7 minutes more, until the shrimp turn pink and opaque and curl into a “C” shape.

• Sprinkle with sesame seeds, sliced green onions and lime wedges. To serve squeeze lime juice over the shrimp and vegetables.

Frequently Asked Questions

What Type of Shrimp Should I Use?

Use medium-size raw frozen deveined shrimp with tails on that are 31 – 40 per pound. You can also use large shrimp 21 – 25 per pound, just purchase the same weight. If the shrimp have shells on, you can easily peel them after the shrimp thaw. Frozen shrimp is an ideal choice because it’s frozen as soon as it’s caught preserving the freshest flavour but you could also use fresh shrimp. Always choose a sustainable wild caught shrimp.

Shrimp tails on or off?

I always get asked if the shrimp tails should be left on or removed. I typically like the tails on, they’re fussier to eat but the tails make for a much nicer presentation! But if you prefer, you can remove the tails before making this recipe.

Can I Make Teriyaki Shrimp and Veggies Ahead?

If you need to prepare the meal ahead have the shrimp thawed and dried, mix the marinade, prepare all the vegetables and keep all these components refrigerated separately.  When needed follow the recipe directions for assembling and cooking the meal. It’s not recommended to cook this meal ahead and reheat.

How Do I Store Teriyaki Shrimp and Veggies and Reheat Leftovers?

Store shrimp leftovers in an airtight container in the fridge for 3 - 4 days. It’s best to store shrimp within 1 – 2 hours of cooking. For best results, reheat the shrimp meal briefly on the stove-top or in the microwave taking care not to overcook the shrimp. I don’t recommend freezing this meal.

Tips and Variations for Teriyaki Shrimp and Veggies

• Cut the vegetables in uniform sizes so they all cook at the same time.
• Only marinate the shrimp for up to 1 hour as the acid in the marinade will start to cook the shrimp.
• Do not overcook the shrimp as they can become tough and rubbery.
• Over crowding the vegetables on the pan will cause them to steam instead of caramelize so use the right size pan and spread out the ingredients.
• Make the meal spicy by using chili garlic sauce, or make with no spice by using chili sauce or ketchup.
• Swap the shrimp for another protein like chicken or tofu.
• Swap the vegetables with any other vegetables like mushrooms, snow peas, etc.

What to Serve With Sheet Pan Shrimp Teriyaki and Veggies

This shrimp sheet pan recipe is a one-dish meal but you could certainly add side dishes. My favourite way to serve this meal it is over a bed of cooked rice. You could also serve it with pasta, noodles, baguette or spring rolls; any of these go nicely with this meal.

More shrimp recipes to explore:

• Grilled Chili Lime Shrimp
• Shrimp Scampi Linguine
• Creole Chicken, Shrimp and Sausage Jambalaya

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