Sheet Pan Teriyaki Shrimp & Veggies

You’re going to love this sheet pan dinner. It’s speedy, easy to assemble and bakes in the oven quickly creating an irresistible dinner. It’s like a miracle!

A colourful rainbow of healthy vegetables are coated with a simple Teriyaki marinade and roasted until tender and caramelized. While the veggies start to roast, the shrimp take a little swim in the marinade before being arranged on top for the last few minutes of roasting time.

The sheet pan comes out of the oven looking so perfect and pretty with its array of vibrant colours and succulent, perfectly cooked pink shrimp scattered all over it. This dinner is guaranteed to deliver a delicious Teriyaki flavour!

 Whenever I make this sheet pan dinner my family just can’t get enough of it. Everyone is always fighting over that last shrimp! It’s pretty much addictive.

Make this sheet pan dinner; it makes dinnertime a dream. 

If desired, serve the shrimp and veggies with steamed rice. You can also bake off some purchased frozen spring rolls to square off the meal.

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Sheet Pan Teriyaki Shrimp & Veggies

Cook Time 30 minutes

Servings 4

Author Rita Jakobschuk

Ingredients

Marinade

• ¼ cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons chili sauce or ketchup
• 1 tablespoon packed brown sugar
• 2 garlic cloves minced
• 2 teaspoons freshly grated ginger

Shrimp & Veggies

• 400 g 31- 40 count raw zipperback deveined shrimp, thawed, shells removed, tails left on
• 1 large red bell pepper 1” diced
• 1 large yellow bell pepper 1” diced
• 1 large red onion 1” diced
• 1 head broccoli cut into small florets
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 green onions sliced on the diagonal, for garnish
• 1 lime cut into wedges, for garnish

Instructions

1. Preheat oven to 400 degrees F. Prepare a large rimmed baking pan (sheet pan).
2. While preparing the vegetables and marinade, thaw the shrimp in a large bowl of cold water for about 20 - 30 minutes. Once thawed, remove the shells but leave the tails on.
3. In a small bowl whisk together the marinade ingredients; soy sauce, rice vinegar, sesame oil, chili sauce, brown sugar, garlic and ginger.
4. Place the thawed and peeled shrimp in a medium bowl and toss with about half of the marinade. Refrigerate the shrimp until needed.
5. Spread the red and yellow bell peppers, onion and broccoli on the pan. Drizzle with the remaining marinade and the olive oil. Sprinkle with salt and pepper. Toss to combine. Roast the vegetables for 20 - 25 minutes.
6. Remove the pan from the oven and arrange the marinated shrimp and any remaining sauce over top of the vegetables. Return to the oven and roast for 5 – 7 minutes more, until the shrimp are pink and completely cooked.
7. Sprinkle with sliced green onions and serve with lime wedges, squeezing some of the juice over the shrimp and vegetables.