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Chelles Recipes

Sheet Pan Teriyaki Shrimp and Veggies Delight

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- 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 carrot, julienned - 2 tablespoons olive oil This dish shines with fresh shrimp and colorful veggies. The shrimp adds protein, while broccoli, bell pepper, and carrot bring fiber and crunch. Olive oil gives richness and helps the veggies roast well. - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon ginger, grated - 2 cloves garlic, minced - 1 teaspoon sesame oil The teriyaki sauce ties it all together. Low-sodium soy sauce keeps it light. Honey adds sweetness, while rice vinegar gives a tangy kick. Ginger and garlic boost the flavor. Sesame oil adds a nice finish. - 1 tablespoon sesame seeds (optional) - Green onions, chopped for garnish These garnishes elevate the dish. Sesame seeds add crunch, and green onions add freshness. When selecting vegetables, look for bright colors and firm textures. Fresh veggies taste better and add nutrients. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps cook the dish evenly. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a medium bowl, whisk together the following ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves minced garlic - 1 teaspoon sesame oil 4. Make sure to reserve 2 tablespoons of this marinade. You will drizzle it later. 1. In a large mixing bowl, combine: - 1 pound peeled and deveined shrimp - 2 cups broccoli florets - 1 sliced bell pepper - 1 julienned carrot 2. Pour the marinade over the shrimp and veggies. Toss well to coat everything. 3. Spread the mixture in a single layer on the prepared baking sheet. 4. Bake in the oven for 12-15 minutes. The shrimp should be pink and cooked through. The veggies should be tender but still crisp. 1. Once done, remove the sheet from the oven. Drizzle the reserved marinade over the top. 2. Sprinkle with sesame seeds and chopped green onions for a fresh touch. 3. Serve immediately. You can enjoy this dish with rice or on its own for a lighter meal. - To know when shrimp are cooked, look for a pink color and firm texture. - Cook shrimp for 12-15 minutes at 400°F (200°C) for the best results. - For crisp veggies, avoid overcooking. They should be tender yet still crunchy. - To save time, prep all ingredients before you start cooking. - Use parchment paper on your baking sheet for easy cleanup. It helps food slide off easily. - Serve directly from the sheet pan for a casual look or on a bright platter for a special touch. - Add color with fresh green onions and sesame seeds to enhance appeal. Pro Tips Fresh Ingredients: Use fresh, high-quality shrimp and vegetables for the best flavor and texture in your dish. Marinade Time: For even more flavor, allow the shrimp and veggies to marinate for 15-30 minutes before cooking. Even Cooking: Arrange the shrimp and vegetables in a single layer on the baking sheet to ensure even cooking and browning. Serving Suggestions: Serve with steamed rice or quinoa for a complete meal, and garnish with lime wedges for an extra zing! {{image_2}} You can change the veggies based on the season. In spring, use snap peas and asparagus. In summer, try zucchini and cherry tomatoes. Fall brings great choices like Brussels sprouts and butternut squash. Winter is perfect for root veggies like sweet potatoes and parsnips. Cooking times may change with different veggies. Soft vegetables like zucchini need less time, about 10 minutes. Harder ones like carrots may take longer, around 15 minutes. If you want a twist, use chicken or tofu. Chicken breast works well; cut it into bite-sized pieces. For beef, flank steak is tasty too. Tofu is great for a plant-based option; use firm tofu for the best texture. Adjust the marinade to fit these proteins. Chicken and beef can handle a bit more seasoning. For tofu, marinate it longer to soak up flavors. You can easily boost flavors by adding spices. Try red pepper flakes for heat or garlic powder for more garlic. Adding sauces like sriracha can create a spicy kick. For a tangy note, switch to apple cider vinegar or balsamic vinegar. Each type brings a new taste to your dish. Experimenting with these flavors can make your meal unique every time. To store leftovers, let the dish cool completely. Place the shrimp and veggies in an airtight container. Store the container in the refrigerator. Ideally, eat leftovers within three days for the best taste. If you want to freeze the dish, use freezer-safe bags. Squeeze out the air before sealing. This helps prevent freezer burn. When you are ready to eat, thaw overnight in the fridge. When stored in the fridge, this dish lasts about three days. In the freezer, it can last up to three months. Always check for signs of spoilage. If the shrimp smells off or the veggies look slimy, it's time to toss them out. Freshness is key for the best flavor and safety. The best way to reheat shrimp and veggies is in the oven. Preheat to 350°F (175°C). Spread the dish on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. This helps keep the shrimp juicy and the veggies crisp. For added flavor, drizzle a little soy sauce before reheating. Yes, you can make this dish ahead. Prepare the shrimp and veggies with the marinade. Store them in the fridge for up to 24 hours. This step saves time on busy days. When ready to cook, spread the mixture on a sheet pan and bake as directed. This dish pairs well with several sides. Here are some options: - Steamed rice or jasmine rice - Quinoa for a healthy choice - A fresh green salad - Miso soup for a comforting touch - A light, fruity beverage like iced tea Yes, you can make this dish gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Check the label to ensure it meets your needs. Other ingredients, like honey and sesame oil, are naturally gluten-free. Enjoy this tasty meal without worry! You learned how to make a delicious sheet pan teriyaki shrimp and veggies dish. We covered key ingredients, easy steps, and helpful tips. You can switch up the veggies or proteins to match your taste. Remember to store leftovers properly for later enjoyment. With this guide, you can whip up a quick, tasty meal anytime. Enjoy your cooking adventure and the wonderful flavors you create!

WANT TO SAVE THIS RECIPE?

Are you looking for a simple yet delicious meal? Sheet Pan Teriyaki Shrimp and Veggies Delight is the answer. This tasty dish combines shrimp and fresh veggies in a sweet teriyaki sauce. It’s perfect for a busy weeknight dinner or a fun gathering. Plus, it’s easy to make and clean up afterward! Join me to discover how to whip up this savory meal that everyone will love.

Why I Love This Recipe

  1. Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for busy weeknights or last-minute dinner plans.
  2. Healthy Ingredients: Packed with shrimp and fresh vegetables, this dish is not only delicious but also nutritious!
  3. Flavorful Marinade: The homemade teriyaki sauce adds a sweet and savory depth that elevates the dish to restaurant-quality.
  4. One-Pan Wonder: Cooking everything on a single sheet pan means less cleanup, allowing you to enjoy your meal without the hassle.

Ingredients

Main Ingredients for Sheet Pan Teriyaki Shrimp and Veggies

  • 1 pound large shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 bell pepper, sliced (any color)
  • 1 carrot, julienned
  • 2 tablespoons olive oil

This dish shines with fresh shrimp and colorful veggies. The shrimp adds protein, while broccoli, bell pepper, and carrot bring fiber and crunch. Olive oil gives richness and helps the veggies roast well.

Teriyaki Sauce Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil

The teriyaki sauce ties it all together. Low-sodium soy sauce keeps it light. Honey adds sweetness, while rice vinegar gives a tangy kick. Ginger and garlic boost the flavor. Sesame oil adds a nice finish.

Garnishes and Optional Additions

  • 1 tablespoon sesame seeds (optional)
  • Green onions, chopped for garnish

These garnishes elevate the dish. Sesame seeds add crunch, and green onions add freshness. When selecting vegetables, look for bright colors and firm textures. Fresh veggies taste better and add nutrients.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 400°F (200°C). This helps cook the dish evenly.

2. Next, line a large baking sheet with parchment paper. This makes cleanup easy.

3. In a medium bowl, whisk together the following ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves minced garlic
  • 1 teaspoon sesame oil

4. Make sure to reserve 2 tablespoons of this marinade. You will drizzle it later.

Cooking Instructions

1. In a large mixing bowl, combine:

  • 1 pound peeled and deveined shrimp
  • 2 cups broccoli florets
  • 1 sliced bell pepper
  • 1 julienned carrot

2. Pour the marinade over the shrimp and veggies. Toss well to coat everything.

3. Spread the mixture in a single layer on the prepared baking sheet.

4. Bake in the oven for 12-15 minutes. The shrimp should be pink and cooked through. The veggies should be tender but still crisp.

Plating and Serving Suggestions

1. Once done, remove the sheet from the oven. Drizzle the reserved marinade over the top.

2. Sprinkle with sesame seeds and chopped green onions for a fresh touch.

3. Serve immediately. You can enjoy this dish with rice or on its own for a lighter meal.

Tips & Tricks

Cooking Tips for Perfectly Cooked Shrimp

  • To know when shrimp are cooked, look for a pink color and firm texture.
  • Cook shrimp for 12-15 minutes at 400°F (200°C) for the best results.
  • For crisp veggies, avoid overcooking. They should be tender yet still crunchy.

Cleanup and Efficiency Tips

  • To save time, prep all ingredients before you start cooking.
  • Use parchment paper on your baking sheet for easy cleanup. It helps food slide off easily.

Presentation Tips

  • Serve directly from the sheet pan for a casual look or on a bright platter for a special touch.
  • Add color with fresh green onions and sesame seeds to enhance appeal.

Pro Tips

  1. Fresh Ingredients: Use fresh, high-quality shrimp and vegetables for the best flavor and texture in your dish.
  2. Marinade Time: For even more flavor, allow the shrimp and veggies to marinate for 15-30 minutes before cooking.
  3. Even Cooking: Arrange the shrimp and vegetables in a single layer on the baking sheet to ensure even cooking and browning.
  4. Serving Suggestions: Serve with steamed rice or quinoa for a complete meal, and garnish with lime wedges for an extra zing!

Variations

Substituting Vegetables

You can change the veggies based on the season. In spring, use snap peas and asparagus. In summer, try zucchini and cherry tomatoes. Fall brings great choices like Brussels sprouts and butternut squash. Winter is perfect for root veggies like sweet potatoes and parsnips. Cooking times may change with different veggies. Soft vegetables like zucchini need less time, about 10 minutes. Harder ones like carrots may take longer, around 15 minutes.

Alternative Proteins

If you want a twist, use chicken or tofu. Chicken breast works well; cut it into bite-sized pieces. For beef, flank steak is tasty too. Tofu is great for a plant-based option; use firm tofu for the best texture. Adjust the marinade to fit these proteins. Chicken and beef can handle a bit more seasoning. For tofu, marinate it longer to soak up flavors.

Flavor Enhancements

You can easily boost flavors by adding spices. Try red pepper flakes for heat or garlic powder for more garlic. Adding sauces like sriracha can create a spicy kick. For a tangy note, switch to apple cider vinegar or balsamic vinegar. Each type brings a new taste to your dish. Experimenting with these flavors can make your meal unique every time.

Storage Info

Proper Storage Techniques

To store leftovers, let the dish cool completely. Place the shrimp and veggies in an airtight container. Store the container in the refrigerator. Ideally, eat leftovers within three days for the best taste. If you want to freeze the dish, use freezer-safe bags. Squeeze out the air before sealing. This helps prevent freezer burn. When you are ready to eat, thaw overnight in the fridge.

Shelf Life

When stored in the fridge, this dish lasts about three days. In the freezer, it can last up to three months. Always check for signs of spoilage. If the shrimp smells off or the veggies look slimy, it’s time to toss them out. Freshness is key for the best flavor and safety.

Reheating Instructions

The best way to reheat shrimp and veggies is in the oven. Preheat to 350°F (175°C). Spread the dish on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. This helps keep the shrimp juicy and the veggies crisp. For added flavor, drizzle a little soy sauce before reheating.

FAQs

Can I make this dish ahead of time?

Yes, you can make this dish ahead. Prepare the shrimp and veggies with the marinade. Store them in the fridge for up to 24 hours. This step saves time on busy days. When ready to cook, spread the mixture on a sheet pan and bake as directed.

What can I serve with Sheet Pan Teriyaki Shrimp and Veggies?

This dish pairs well with several sides. Here are some options:

  • Steamed rice or jasmine rice
  • Quinoa for a healthy choice
  • A fresh green salad
  • Miso soup for a comforting touch
  • A light, fruity beverage like iced tea

Is this recipe gluten-free?

Yes, you can make this dish gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Check the label to ensure it meets your needs. Other ingredients, like honey and sesame oil, are naturally gluten-free. Enjoy this tasty meal without worry!

You learned how to make a delicious sheet pan teriyaki shrimp and veggies dish. We covered key ingredients, easy steps, and helpful tips. You can switch up the veggies or proteins to match your taste. Remember to store leftovers properly for later enjoyment. With this guide, you can whip up a quick, tasty meal anytime. Enjoy your cooking adventure and the wonderful flavors you creat

- 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 carrot, julienned - 2 tablespoons olive oil This dish shines with fresh shrimp and colorful veggies. The shrimp adds protein, while broccoli, bell pepper, and carrot bring fiber and crunch. Olive oil gives richness and helps the veggies roast well. - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon ginger, grated - 2 cloves garlic, minced - 1 teaspoon sesame oil The teriyaki sauce ties it all together. Low-sodium soy sauce keeps it light. Honey adds sweetness, while rice vinegar gives a tangy kick. Ginger and garlic boost the flavor. Sesame oil adds a nice finish. - 1 tablespoon sesame seeds (optional) - Green onions, chopped for garnish These garnishes elevate the dish. Sesame seeds add crunch, and green onions add freshness. When selecting vegetables, look for bright colors and firm textures. Fresh veggies taste better and add nutrients. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps cook the dish evenly. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a medium bowl, whisk together the following ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves minced garlic - 1 teaspoon sesame oil 4. Make sure to reserve 2 tablespoons of this marinade. You will drizzle it later. 1. In a large mixing bowl, combine: - 1 pound peeled and deveined shrimp - 2 cups broccoli florets - 1 sliced bell pepper - 1 julienned carrot 2. Pour the marinade over the shrimp and veggies. Toss well to coat everything. 3. Spread the mixture in a single layer on the prepared baking sheet. 4. Bake in the oven for 12-15 minutes. The shrimp should be pink and cooked through. The veggies should be tender but still crisp. 1. Once done, remove the sheet from the oven. Drizzle the reserved marinade over the top. 2. Sprinkle with sesame seeds and chopped green onions for a fresh touch. 3. Serve immediately. You can enjoy this dish with rice or on its own for a lighter meal. - To know when shrimp are cooked, look for a pink color and firm texture. - Cook shrimp for 12-15 minutes at 400°F (200°C) for the best results. - For crisp veggies, avoid overcooking. They should be tender yet still crunchy. - To save time, prep all ingredients before you start cooking. - Use parchment paper on your baking sheet for easy cleanup. It helps food slide off easily. - Serve directly from the sheet pan for a casual look or on a bright platter for a special touch. - Add color with fresh green onions and sesame seeds to enhance appeal. Pro Tips Fresh Ingredients: Use fresh, high-quality shrimp and vegetables for the best flavor and texture in your dish. Marinade Time: For even more flavor, allow the shrimp and veggies to marinate for 15-30 minutes before cooking. Even Cooking: Arrange the shrimp and vegetables in a single layer on the baking sheet to ensure even cooking and browning. Serving Suggestions: Serve with steamed rice or quinoa for a complete meal, and garnish with lime wedges for an extra zing! {{image_2}} You can change the veggies based on the season. In spring, use snap peas and asparagus. In summer, try zucchini and cherry tomatoes. Fall brings great choices like Brussels sprouts and butternut squash. Winter is perfect for root veggies like sweet potatoes and parsnips. Cooking times may change with different veggies. Soft vegetables like zucchini need less time, about 10 minutes. Harder ones like carrots may take longer, around 15 minutes. If you want a twist, use chicken or tofu. Chicken breast works well; cut it into bite-sized pieces. For beef, flank steak is tasty too. Tofu is great for a plant-based option; use firm tofu for the best texture. Adjust the marinade to fit these proteins. Chicken and beef can handle a bit more seasoning. For tofu, marinate it longer to soak up flavors. You can easily boost flavors by adding spices. Try red pepper flakes for heat or garlic powder for more garlic. Adding sauces like sriracha can create a spicy kick. For a tangy note, switch to apple cider vinegar or balsamic vinegar. Each type brings a new taste to your dish. Experimenting with these flavors can make your meal unique every time. To store leftovers, let the dish cool completely. Place the shrimp and veggies in an airtight container. Store the container in the refrigerator. Ideally, eat leftovers within three days for the best taste. If you want to freeze the dish, use freezer-safe bags. Squeeze out the air before sealing. This helps prevent freezer burn. When you are ready to eat, thaw overnight in the fridge. When stored in the fridge, this dish lasts about three days. In the freezer, it can last up to three months. Always check for signs of spoilage. If the shrimp smells off or the veggies look slimy, it's time to toss them out. Freshness is key for the best flavor and safety. The best way to reheat shrimp and veggies is in the oven. Preheat to 350°F (175°C). Spread the dish on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. This helps keep the shrimp juicy and the veggies crisp. For added flavor, drizzle a little soy sauce before reheating. Yes, you can make this dish ahead. Prepare the shrimp and veggies with the marinade. Store them in the fridge for up to 24 hours. This step saves time on busy days. When ready to cook, spread the mixture on a sheet pan and bake as directed. This dish pairs well with several sides. Here are some options: - Steamed rice or jasmine rice - Quinoa for a healthy choice - A fresh green salad - Miso soup for a comforting touch - A light, fruity beverage like iced tea Yes, you can make this dish gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Check the label to ensure it meets your needs. Other ingredients, like honey and sesame oil, are naturally gluten-free. Enjoy this tasty meal without worry! You learned how to make a delicious sheet pan teriyaki shrimp and veggies dish. We covered key ingredients, easy steps, and helpful tips. You can switch up the veggies or proteins to match your taste. Remember to store leftovers properly for later enjoyment. With this guide, you can whip up a quick, tasty meal anytime. Enjoy your cooking adventure and the wonderful flavors you create!

Sheet Pan Teriyaki Shrimp and Veggies

A quick and easy one-pan meal featuring shrimp and colorful vegetables tossed in a flavorful teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 whole bell pepper, sliced (any color)
  • 1 whole carrot, julienned
  • 2 tablespoons olive oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds (optional)
  • to taste none green onions, chopped for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until well combined. Reserve about 2 tablespoons of the marinade to drizzle over the finished dish later.
  • In a large mixing bowl, combine the shrimp, broccoli, bell pepper, and carrot. Pour the marinade over the mixture and toss well to coat all the ingredients evenly.
  • Spread the shrimp and veggies in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender but still crisp.
  • Remove from the oven and drizzle the reserved marinade over the top. Sprinkle with sesame seeds and garnish with chopped green onions.
  • Serve immediately, either alongside rice or on its own for a lighter option.

Notes

Serve directly from the sheet pan or transfer to a colorful serving platter for an inviting presentation. Drizzle with extra sesame oil for added richness.
Keyword healthy, quick meal, sheet pan, shrimp, teriyaki

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