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Sheet Pan Teriyaki Shrimp and Veggies

This easy Sheet Pan Teriyaki Shrimp and Veggies with shrimp, broccoli, bell peppers and onions coated in a homemade teriyaki marinade is a healthy oven meal. Perfect for busy weeknights or entertaining.

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author Rita Jakobschuk

Ingredients

Marinade

  • 6 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 3 tablespoons chili garlic sauce, chili sauce or ketchup
  • 1 ½ tablespoons packed brown sugar
  • 3 garlic cloves minced
  • 1 tablespoons ginger freshly grated

Shrimp & Veggies

  • 400 g frozen raw shrimp (31-40 per pound)
  • 1 large red bell pepper 1” diced
  • 1 large yellow bell pepper 1” diced
  • 1 head broccoli cut into small florets
  • 1 large red onion 1” diced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 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 sheet.

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

  3. Meanwhile, in a small bowl whisk together marinade ingredients; soy sauce, rice vinegar, sesame oil, chili sauce, brown sugar, garlic and ginger.

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

  5. Spread peppers, broccoli and onion on the baking sheet. Drizzle with olive oil and remaining marinade. Sprinkle with salt and pepper. Toss to combine and coat the vegetables then spread them evenly on the baking sheet. Roast for 20 - 25 minutes.

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

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

Recipe Notes

  1. Cut the vegetables in uniform sizes so they all cook at the same time.
  2. Only marinate the shrimp for up to 1 hour as the acid in the marinade will start to cook the shrimp.
  3. Do not overcook the shrimp as they can become tough and rubbery.
  4. 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.
  5. Make the meal spicy by using chili garlic sauce, or make with no spice by using chili sauce or ketchup.