Description
This Sheet Pan Teriyaki Shrimp is baked with fresh summer veggies and tossed in a vibrant teriyaki sauce. It’s great for meal prep and is all made in one sheet pan for easy cleanup!
Ingredients
- 1 lb medium-large shrimp, peeled and deveined
- 1/2 red onion, medium diced
- 1 zucchini, medium diced
- 1 yellow squash, medium diced
- 2 small or 1 large carrot, thinly sliced into half moons
- 1 1/2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable or olive oil
- 1 cup teriyaki sauce
- 1/2 tablespoon black pepper
- 1 teaspoon salt
- 1 small orange bell pepper, medium diced (any color is fine)
Instructions
- Preheat your oven to 350°F. Line a large sheet pan with parchment paper.
- Prepare your vegetables: dice the red onion, zucchini, squash, and bell pepper into medium-sized pieces. Slice the carrots into thin half-moons.
- 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.
- Add the shrimp to the bowl and toss again until everything is well-coated.
- 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.
- Let rest for 10 minutes before serving.
- Plate and enjoy. Serve over rice or noodles if desired.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Asian