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To make Sheet-Pan Teriyaki Shrimp and Broccoli, gather these fresh ingredients: - 1 lb large shrimp, peeled and deveined - 3 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1/4 cup teriyaki sauce - 2 tablespoons olive oil - 1 tablespoon honey - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste - Sesame seeds and green onions for garnish Each ingredient plays a key role in this dish. The shrimp brings protein, while broccoli and snap peas add crunch and nutrition. The teriyaki sauce adds a sweet and savory flavor that coats the shrimp perfectly. Using fresh garlic and ginger enhances the dish with aromatic notes. Don't forget the garnish! Sesame seeds and green onions give a nice touch to your plate. This recipe is simple but full of vibrant tastes. Enjoy the process of preparing these fresh ingredients! - Preheat the oven to 425°F (220°C). - Prepare the sheet pan with parchment paper. This makes cleanup easy. - In a large bowl, whisk together the teriyaki sauce, olive oil, honey, minced garlic, grated ginger, sesame oil, salt, and pepper. - Add the shrimp to the bowl and toss them well in the marinade. - Let the shrimp marinate for 10 minutes. This adds great flavor. - In another bowl, combine the broccoli florets, sliced bell pepper, and snap peas. - Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly. - Spread the marinated shrimp on one side of the sheet pan. - Place the mixed vegetables on the other side of the pan. - Roast everything in the preheated oven for 12-15 minutes. The shrimp should turn pink and the veggies should be tender-crisp. - Once done, take the pan out of the oven. - Let it cool slightly before serving. - Garnish with sesame seeds and sliced green onions for a nice touch. To check if your shrimp is done, look for a bright pink color. The shrimp should also be opaque, not translucent. This change shows that they are fully cooked. Overcooking shrimp can make them tough. Keep a close eye on them as they roast. In about 12-15 minutes, they should reach this perfect state. Add more depth to your dish with extra marinades. Try using teriyaki sauce with a splash of lime juice for zest. You can also mix in a bit of soy sauce for added umami. Fresh garlic and ginger are key. They bring vibrant flavors that make your dish shine. Use minced garlic for a strong kick, and grated ginger for warmth. Together, they create a perfect balance. Cleanup can be a breeze with the right tools. I recommend using parchment paper on your sheet pan. It helps prevent sticking and makes for easy removal. Plus, it absorbs excess moisture. Aluminum foil can also work, but it may stick more. Choose parchment for the best results, and enjoy hassle-free cleanup. {{image_2}} You can easily swap shrimp for chicken or tofu. Both options work well in this dish. Chicken adds a hearty touch, while tofu gives it a nice plant-based twist. For vegetables, broccoli shines, but don't stop there! You can add carrots or bell peppers for extra color and crunch. Snap peas are a favorite, but feel free to mix in what you have at home. Just remember to cut them into bite-sized pieces to ensure even cooking. If you want to try a homemade teriyaki sauce, it's simple! Mix soy sauce, sugar, rice vinegar, and a bit of cornstarch. This gives a fresh taste and lets you control the sweetness. You can also use soy sauce or hoisin sauce in place of teriyaki. Each brings its unique flavor to the dish. Soy sauce is saltier, while hoisin adds a sweet and tangy kick. For those who love a kick, add chili flakes or sriracha. A little goes a long way, so start small! If you want more heat, you can always add more later. To balance that heat, adjust the sweetness. Add more honey for a sweeter dish or reduce it for a more savory flavor. This way, you can tailor the taste to your liking. To keep your leftover Sheet-Pan Teriyaki Shrimp and Broccoli fresh, store it in the fridge. Use airtight containers for best results. Divide the shrimp and veggies into smaller portions. This way, you can enjoy them later without losing flavor. If you want to save your leftovers longer, freezing is a great option. First, let the dish cool completely. Then, place it in freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat in the oven at 350°F (175°C) for about 15 minutes. This helps keep the shrimp juicy and the veggies crisp. For safe consumption, eat your leftovers within three to four days if stored in the fridge. If frozen, they can last up to three months. Remember to label your containers with dates. This way, you’ll know when it’s time to eat or toss. Yes, you can prepare this dish ahead. To do this, marinate the shrimp and chop the veggies a few hours in advance. Keep them in the fridge until you are ready to cook. When you are ready to eat, preheat your oven and roast everything as directed. For reheating, just warm it in the oven at 350°F (175°C) for about 10 minutes. This keeps the shrimp juicy and the veggies crisp. This dish goes great with rice or quinoa. Both provide a nice base for the shrimp and veggies. You might also enjoy it with a simple side salad. A cucumber salad or a light Asian slaw adds a fresh crunch. You can serve some sesame noodles on the side for extra flavor. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this overnight in the fridge or in a bowl of cold water for quick thawing. Drain well before marinating. Frozen shrimp may cook a little faster, so keep an eye on them while roasting. You can make this dish gluten-free. Use gluten-free teriyaki sauce instead of regular sauce. Many brands offer gluten-free options. Check the label to be sure. Also, make sure to use gluten-free soy sauce if you choose to add more sauce. This way, you can enjoy this meal without worry! This blog post has guided you through making a delicious Sheet-Pan Teriyaki Shrimp and Broccoli. You learned about the key ingredients, step-by-step instructions, and helpful tips to ensure your dish turns out great. Remember, you can adjust flavors and ingredients to suit your taste. Whether you use chicken or tofu, the options are endless. Enjoy your meal with the perfect sides, and don't worry about leftovers—they're easy to store. Happy cooking!

Sheet-Pan Teriyaki Shrimp and Broccoli

Discover a delicious and easy dinner option with this Sheet-Pan Teriyaki Shrimp & Broccoli recipe! Perfectly cooked shrimp paired with vibrant veggies creates a flavorful and healthy meal in just 25 minutes. Loaded with teriyaki goodness and simple ingredients, this one-pan dish is a weeknight winner. Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

3 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1/4 cup teriyaki sauce

2 tablespoons olive oil

1 tablespoon honey

2 cloves garlic, minced

1 tablespoon ginger, grated

1 teaspoon sesame oil

Salt and pepper to taste

Sesame seeds and green onions for garnish

Instructions
 

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, whisk together the teriyaki sauce, olive oil, honey, minced garlic, grated ginger, sesame oil, salt, and pepper until well combined.

      Add the shrimp to the bowl and toss until they are well coated in the marinade. Let it marinate for about 10 minutes.

        While the shrimp is marinating, prepare the vegetables. In another bowl, combine broccoli florets, bell pepper slices, and snap peas, drizzle with a little olive oil, and season with salt and pepper.

          Spread the marinated shrimp on one side of the prepared sheet pan and the mixed vegetables on the other side.

            Roast in the preheated oven for about 12-15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp.

              Once finished, remove from the oven and let it cool slightly before serving.

                Garnish with sesame seeds and sliced green onions before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4