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.
Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet.
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.
Meanwhile, in a small bowl whisk together marinade ingredients; soy sauce, rice vinegar, sesame oil, chili sauce, brown sugar, garlic and ginger.
Add about 3 tablespoons of 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 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.
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.
Sprinkle with sesame seeds, sliced green onions and lime wedges. To serve, squeeze lime juice over the shrimp and vegetables.