Sheet Pan Teriyaki Shrimp with Vegetables

This Sheet Pan Teriyaki Shrimp is baked with summer vegetables like zucchini, yellow squash, and bell peppers, all tossed in a rich teriyaki sauce. Everything cooks on one pan for easy cleanup, and the flavors are absolutely delicious. I have a feeling this could become your go-to weeknight dinner or meal prep staple!

Sheet Pan Shrimp Stir Fry

When I want an easy dinner, I often turn to sheet pan recipes. I love making my Sheet Pan Miso Salmon and Broccoli or Sheet Pan Gnocchi with Sausage and Peppers. There’s nothing better than tossing your protein and veggies on one pan and letting the oven do all the work.

This time, I’m making a teriyaki shrimp recipe with summer veggies. And man, is this one a stunner!! The flavors and textures are phenomenal: tender shrimp, crisp and charred veggies, and a delectable homemade teriyaki sauce that ties everything together.

Ingredients

• Shrimp: Make sure you get peeled and deveined shrimp that are medium to large in size. 
• Veggies: I used red onion, zucchini, yellow squash, orange bell pepper, and carrots. You can use bell peppers of any color.
• Ginger: Fresh ginger adds a zesty and slightly spicy kick to the teriyaki sauce. Don’t skip it!
• Garlic: Garlic is a must for any stir-fry dish. It adds a savory depth of flavor.
• Sesame oil: This adds a nice nutty flavor and aroma to the dish.
• Vegetable or olive oil: This is used for cooking the veggies and shrimp.
• Teriyaki sauce: I used store-bought teriyaki sauce, but you can make a homemade version if you’d like.
• Salt & black pepper: Season to taste.

Other Veggies to Try

I know sometimes you’ve got veggies in the fridge that you just need to use up before they go bad. Here are some other great veggies that would be perfect in this dish:

• Broccoli
• Green beans
• Snow peas/snap peas
• Mushrooms
• Bok choy

Preparation

Start by preheating your oven to 350°F. Then, line a large rimmed baking sheet with parchment paper (this will make cleanup super easy!)

Now dice your vegetables. In a large mixing bowl, combine the teriyaki sauce, sesame oil, vegetable or olive oil, garlic, ginger, black pepper, and salt. Stir gently until well mixed.

Add the diced vegetables to the bowl and toss to coat them evenly in the sauce. Then add the shrimp and toss again until everything is well-coated.

Cooking

Now let’s bake this tray of deliciousness! Spread the shrimp and vegetables evenly onto the prepared sheet pan in a single layer.

Bake for 20 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.

Serving

Let the shrimp and veggies rest for 10 minutes. Then, plate it up and enjoy! Serve over rice or noodles for a more robust meal.

Favorite Sides for Sheet Pan Teriyaki Shrimp

I love to serve my teriyaki shrimp and veggies with my Easiest Ever Fried Rice. The flavor profiles complement each other perfectly! 

Other great options are your favorite noodles (udon, soba, rice, or even regular pasta), cauliflower rice, or my Instant Pot Brown Rice for a healthier alternative. 

Storage & Reheating

I recommend storing the shrimp and leftover vegetables separately in airtight containers in the fridge for up to 3 days. To reheat, place them in the oven at 375°F for about 5-7 minutes until heated through. 

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