Sheet Pan Teriyaki Shrimp recipe is an easy, delicious and healthy one-pan meal that's ready in less than 20 minutes with very little clean-up. Serve this healthy seafood dinner over rice or noodles for a fast weekday meal the entire family will love.
Sheet Pan Teriyaki Shrimp
Sheet Pan Teriyaki Shrimp is a fast and easy meal the entire family will love. This bright and veggie-packed pescatarian dinner is filled with lots of yummy vegetables like broccoli, sugar snap peas, red bell pepper, and carrots. It's topped with plump, sweet shrimp and either homemade or bottled teriyaki sauce. Since it's made on a sheet pan this 20-minute meal can be on your table with little fuss or clean-up.
If you love Asian takeout but are looking for a healthier option, this is it! The best part about this is it's kind of like a shrimp teriyaki stir fry but it's made in the oven with less oil and totally hands-free meaning you pop the dinner in the oven to cook and forget about it.
You'll love these rich Asian flavors with a simple teriyaki sauce. Because who doesn't love shrimp teriyaki? 🙂
Serve this delicious weekday dinner by itself like shown or add rice, noodles, or even cauliflower rice.
Why you'll love this Sheet Pan Teriyaki Shrimp recipe...
- This Sheet Pan Teriyaki Shrimp recipe is all about shortcuts if you'd like! I used pre-chopped broccoli, pre-shredded carrots, peeled and deveined shrimp, AND packaged teriyaki sauce.
- You can use bottled teriyaki sauce or make your own with my simple homemade teriyaki sauce recipe below.
- This is a 20-minute fuss-free meal with very little clean-up.
- It's super delicious especially if you love a good teriyaki stir-fry.
- You can either eat this dish by itself for a low-carb meal OR add rice or noodles.
- It's naturally gluten-free, pescatarian, clean eating, low calorie, low carb, and keto.
Here's an overview of what you'll need to make my Sheet Pan Shrimp Teriyaki. Keep scrolling for the full printable.
- Shrimp: Use can use medium or larger shrimp for this shrimp teriyaki depending on what you can find and your budget. Large shrimp are preferable though. Look for 16-20 count. I like to buy already peeled and deveined shrimp since this is a fast weekday meal but if you find fresh ones that need to be peeled, it's easy. Just start at the bottom of the shrimp where the legs are. Pull off the shell and leave the tail on. To devein the shrimp, run a small knife along the back of the shrimp and remove the dark vein.
- Shredded Carrots: Use pre-shredded carrots to make this a super fast meal. I love the texture, color, and flavor of the carrots.
- Broccoli Florets: Use fresh and not frozen broccoli. I like to buy a bag of the already chopped florets for an easy meal.
- Red Bell Pepper: The red bell pepper adds even more color and is the only veggie you'll need to chop.
- Snap Peas: Sugar snap peas are fresh and crisp and the perfect addition to this Asian stir fry shrimp teriyaki.
- Teriyaki Sauce: Use your favorite bottled sauce or follow my recipe below to make your own. A few of my favorite bottled dressings are here, here, or here.<--- The third option is paleo and keto!
- Soy Sauce: I like to use low-sodium soy sauce.
- Sesame Oil: Rich sesame oil is the perfect flavor addition to this dish.
- Sesame Seeds: Sesame seeds are a flavorful and pretty topping.
- Extras: Rice, cauliflower rice, quinoa, or noodles. You can also garnish with green onions.
It's crazy how easy this sheet pan Shrimp Teriyaki is! The only trick is to put the veggies in without the shrimp first.
- Preheat the oven to 425 degrees and line a baking pan with foil. Spray it with cooking spray.
- Toss the vegetables in soy sauce and sesame oil.
- Roast the veggies for 10 minutes.
- While the veggies are roasting toss the shrimp in the teriyaki sauce.
- Pull the veggies out of the oven and add the shrimp on top.
- Cook for another few minutes... just until the shrimp turn pink! Don't overcook.
- Sprinkle with sesame seeds.
- Serve alone or with your favorite rice or noodles with extra teriyaki sauce.
This entire dinner is on your table in no time at all!
Tips for Cooking Teriyaki Shrimp
- Don't put all of the shrimp teriyaki in at once. Like a lot of my sheet pan meals the veggies without the shrimp go in the oven first. That gives them time to soften and cook. The last step is adding the shrimp on top and putting the pan in the oven again.
- The shrimp in my Sheet Pan Teriyaki Shrimp recipe cook in just minutes. They are so much tastier if you can pull them out of the oven just as they start to curl and turn pink. Overcooking shrimp is what makes them rubbery.
- You can serve this tasty pan of shrimp and veggies alone for a carb-free meal OR add serve it on top of a tasty bowl of steamed white rice. Either way is delish.
I love this Sheet Pan Shrimp Teriyaki recipe as written, but here are some fun ways to mix it up.
- Make it Spicy: This is a sweeter Asian sauce, so this recipe is not spicy. If you'd like to make it spicy add a drizzle of sriracha after cooking. You could also add some red pepper flakes to the sauce.
- Mix up the Protein: This recipe cooks super fast because it uses shrimp BUT you can cook other meats or fish like this including chicken. You could also use scallops! Tofu would also work great.
- Mix up the Veggies: I used these veggies for the combination of flavors, colors, and textures but feel free to use any vegetables you have in the fridge. Other good options would be cauliflower, onion, mushrooms, or green beans. On a different note, if you are making it for pickier eaters you can make just teriyaki shrimp and broccoli. This recipe is customizable too so many tastes and diets.
- Make it More Teriyaki: I used soy sauce and sesame oil on the vegetables to keep the entire dish a bit lighter but make this a teriyaki flavor explosion by tossing the veggies in more teriyaki too.
- Make it in a Foil Packet: Make a foil packet of Shrimp Teriyaki by assembling your veggies and shrimp in foil packets. Cook until tender.
Can I make this ahead of time?
Yes! Sheet Pan Shrimp Teriyaki tastes best fresh BUT it reheats well for lunch and meal prep. Make a double or triple batch to have extras.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
What's the difference between teriyaki sauce and teriyaki marinade?
Terikai Sauce is used to flavor the food while cooking. A teriyaki marinade's purpose is to soak and season the meat before cooking it. You'll need a teriyaki sauce for this recipe.
Can I make my own teriyaki sauce?
Yes, here's my simple recipe for homemade teriyaki sauce for Shrimp Teriyaki! You will need 1 teaspoon minced garlic, ½ teaspoon minced ginger, ¼ cup soy sauce, ⅛ cup water, 2 tablespoons brown sugar, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon cornstarch + 1 tablespoon water.
To make the sauce add the garlic, ginger, soy sauce, water, brown sugar, vinegar, and sesame oil to a medium pan. Bring the sauce to a simmer and cook for 2-3 minutes. Make a cornstarch slurry by, in a small bowl, whisking together the second tablespoon of water with the cornstarch. Whisk the cornstarch mixture into the soy sauce mixture on the stove. Simmer and whisk constantly until the sauce is thick which should be around 1-2 minutes.
This Teriyaki Shrimp Dinner is Perfect!
Sheet Pan Teriyaki Shrimp is the perfect weekday dinner. This fast and easy meal is one of my favorites and works great for busy families.
I hope you enjoy this tasty sheet pan meal as much as I do! Give it a try and let me know what you think.
More Healthy Asian Recipes
- Shortcut Teriyaki Salmon Bowls
- 3 Ingredient Teriyaki Brussels Sprouts
- Sheet Pan Asian Green Beans
- Baked Crispy Asian Tofu
- Thai Peanut Noodle Salad
- Asian Edamame Quinoa
More Healthy Shrimp Recipes
- Sheet Pan Shrimp and Zoodles
- Sheet Pan Shrimp and Rainbow Veggies
- Sheet Pan Shrimp Fajitas
- Easy BBQ Shrimp Skewers
- Shrimp Avocado Lime Salad
Sheet Pan Teriyaki Shrimp recipe
- 8 ounces snow peas
- 1 red bell pepper, chopped
- 1 cup shredded carrots
- 12 ounces broccoli , cut in florets
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 pound shrimp , peeled and deveined
- 2 tablespoons teriyaki sauce
- garnish: sesame seeds, green onions or siracha sauce
- extras: rice, quinoa or noodles
- Preheat the oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray.
- Toss the vegetables in the sesame oil and soy sauce. Put the vegetables in a single layer on the baking sheet.
- Bake for 10 minutes.
- While the vegetables are cooking toss the shrimp in the teriyaki sauce.
- Pull the vegetables out of the oven and lay the shrimp on the top of the vegetables in a second layer on the sheet pan. Put it back in the oven and bake for 5 minutes. Just until the shrimp turn pink and start to curl! Do not overcook.
- Pull this dish out of the oven and sprinkle with sesame seeds. You can also drizzle with extra teriyaki sauce.
- Serve alone or on top of rice, quinoa, noodles or cauliflower rice.
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