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- 1 lb large shrimp, peeled and deveined - 2 cups broccoli florets - 1 cup bell peppers, sliced (mixed colors) - 1 cup snap peas - 3 tablespoons olive oil - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Sesame seeds for garnish - Sliced green onions for garnish - Salt and pepper to taste Gather these fresh ingredients before you start. The shrimp should be large and plump for the best flavor. I love using bright, crunchy veggies like broccoli, bell peppers, and snap peas. They add color and texture to the dish. Olive oil helps everything cook evenly and adds richness. For the sauce, low-sodium soy sauce keeps it lighter but still flavorful. Honey adds a sweet touch, while rice vinegar gives it a bit of tang. Garlic and ginger bring warmth and depth to the sauce. Don’t forget the sesame seeds and green onions for garnish! They add a nice finish and extra crunch. The salt and pepper help to enhance the flavors of all the ingredients. Make sure your ingredients are fresh for the best taste. Fresh shrimp and crisp veggies will make your teriyaki dish shine! - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper for easy cleanup. - In a small bowl, whisk together: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Mix until well combined. This is your teriyaki sauce. - In a large bowl, add: - 1 lb large shrimp, peeled and deveined - 2 cups broccoli florets - 1 cup bell peppers, sliced (mixed colors) - 1 cup snap peas - Drizzle with 3 tablespoons olive oil. - Season with salt and pepper to taste. - Toss until everything is evenly coated. - Pour in half of the teriyaki sauce. Mix well. - Spread the shrimp and veggie mixture evenly on the prepared baking sheet. - Bake for 15 minutes. Stir halfway through for even cooking. - After 15 minutes, drizzle the remaining teriyaki sauce over the dish. - Bake for an additional 5 minutes. The shrimp should be pink and cooked through. When picking shrimp, look for large ones. They should be firm and smell fresh, not fishy. Fresh shrimp are the best choice. If you can't find fresh shrimp, frozen works too. Just make sure to thaw it properly. You might want to try other proteins like chicken or tofu. Both are great options for this recipe. Use seasonal veggies for the best taste. Broccoli, bell peppers, and snap peas are perfect. You can also add carrots or zucchini for more color. If you use tougher veggies, like carrots, cut them smaller. This helps them cook faster. Adjust cooking times if you add more or different veggies. For extra flavor, consider adding spices like chili flakes or sesame oil. You can also use teriyaki sauce from a bottle if you're in a rush. If you like it sweet, add more honey. For a kick, try adding fresh jalapeños. This will make your dish more exciting! {{image_2}} You can serve this dish over rice or quinoa for a hearty meal. Both options soak up the tasty teriyaki sauce well. Cook white or brown rice. Quinoa adds protein and texture. I like to add some sliced green onions on top for extra flavor. Want to make teriyaki shrimp skewers? It's easy! Just soak wooden skewers in water for 30 minutes. Thread shrimp and veggies onto the skewers. Brush with teriyaki sauce before grilling. Cook them on a hot grill for about 2-3 minutes on each side. They should be pink and cooked through. You’ll love the smoky flavor! If you're looking for plant-based options, try using tofu instead of shrimp. Firm tofu works best! Press it to remove water, then cut it into cubes. You can also add more veggies, like zucchini or mushrooms. Toss everything in the teriyaki sauce and bake as usual. This way, everyone can enjoy a delicious meal! Store any leftovers in an airtight container. This keeps the shrimp and veggies fresh. I recommend glass or plastic containers that seal well. You can keep it in the fridge for up to three days. Make sure it cools down before sealing. This helps prevent moisture build-up. You can freeze this dish if you have extras. Place the cooled dish in a freezer-safe bag or container. Remove as much air as you can. It stays good for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, you can use a microwave or oven. If using a microwave, heat it on medium power. Stir halfway through to make sure it heats evenly. If using an oven, bake at 350°F for about 15 minutes. This will warm it up without drying it out. Enjoy your tasty shrimp and veggies again! Yes, you can use frozen shrimp. Start by thawing the shrimp first. To do this, place the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and keeps the shrimp fresh. After thawing, peel and devein if needed. Then, follow the recipe as usual. Adjust the cooking time to ensure they cook fully. I recommend low-sodium soy sauce. This option has less salt than regular soy sauce. It helps balance the flavors without being too salty. If you prefer a stronger taste, feel free to use regular soy sauce. Just remember to adjust the amount of added salt in the recipe. Yes, you can prep this dish ahead. For meal prep, cut the veggies and shrimp a day before. Store them in an airtight container in the fridge. You can also make the teriyaki sauce in advance. Just keep it in a jar in the fridge. When ready to cook, combine everything and bake as directed. This method saves time and makes weeknight dinners easier. In this article, we explored a tasty teriyaki shrimp dish. You learned about the key ingredients, from large shrimp to vibrant veggies. We outlined easy steps to make this meal, including the sauce and baking process. I shared tips for choosing shrimp, perfecting veggies, and flavoring your dish. We also discussed tasty variations and proper storage methods. Creating this dish is simple and rewarding. Enjoy your cooking and share your results!

Teriyaki Shrimp & Veggies Sheet Pan

Elevate your dinner with this delicious teriyaki shrimp and veggies sheet pan recipe! Packed with colorful veggies like broccoli, bell peppers, and snap peas, this dish is not only quick to prepare but also bursting with flavor. In just 30 minutes, you can enjoy a healthy meal that's easy to make and clean up. Ready to impress your family? Click through to explore how to whip up this delightful recipe and savor every bite!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups broccoli florets

1 cup bell peppers, sliced (mixed colors)

1 cup snap peas

3 tablespoons olive oil

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

Sesame seeds for garnish

Sliced green onions for garnish

Salt and pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined. This will be your teriyaki sauce.

      In a large bowl, combine the shrimp, broccoli, bell peppers, and snap peas. Drizzle with olive oil and season with salt and pepper, tossing until evenly coated.

        Pour half of the teriyaki sauce over the shrimp and veggie mixture, mixing to ensure everything is well coated.

          Spread the shrimp and veggies evenly on the prepared baking sheet.

            Bake in the preheated oven for 15 minutes, stirring halfway through to ensure even cooking.

              After 15 minutes, remove the sheet pan from the oven and drizzle the remaining teriyaki sauce over the shrimp and veggies. Return to the oven and bake for an additional 5 minutes, or until the shrimp are pink and cooked through.

                Once done, remove from the oven and allow to cool slightly before garnishing with sesame seeds and sliced green onions.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4