Sheet Pan Teriyaki Shrimp
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Sheet Pan Teriyaki Shrimp
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This Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas is SO easy, healthy, a meal-in-one, with the BEST homemade Teriyaki sauce and on your table in LESS THAN 30 MINUTES! It's one of the easiest, most satisfying meals that tastes better than takeout and is way healthier! Stock up on frozen shrimp so you can make this at moment’s notice!
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Ingredients
- 1 pineapple fresh, chopped into 1” chunks
- olive oil
- 1 tablespoon brown sugar
- 3 cups snap peas NOT snow peas, ends trimmed
- 1 1/2 pounds Shrimp medium size, uncooked, peeled, deveined
- 3 tablespoons olive oil divided
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Teriyaki Sauce
- 1/2 cup soy sauce reduced sodium
- 1/3 cup sugar
- 1/4 cup sweet chili sauce like Mae Ploy, Asian style
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic or 1 teaspoon garlic powder, minced
- 1/2 teaspoon ground ginger
- Sriracha sauce optional, to taste
ADD LATER
- 1 teaspoon cornstarch
Instructions
- Whisk together all of the Teriyaki Sauce ingredients EXCEPT cornstarch in a medium bowl. Set aside.
- Preheat oven to 400 degrees F. Line a large 15x21 jelly roll pan/baking sheet with foil and spray with cooking spray. Add pineapple, 1 tablespoon brown sugar and one tablespoon olive oil and toss to coat. Push pineapple to one side of pan.
- Add snap peas to pan. Toss peas with 1 tablespoon olive oil, 1 tablespoon Teriyaki Sauce, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread snap peas and pineapple into an even layer.
- Bake 15 minutes at 400 degrees F. Meanwhile, remove tails from shrimp.
- Remove pan from oven and push pineapple and snap peas to each side of the pan to make room for shrimp in the center of the pan (keep in a single layer). Add shrimp to center of pan along with 1 tablespoon olive oil and 2 tablespoons Teriyaki Sauce. Toss to coat and arrange in a single layer.
- Roast for 4-6 minutes or just until shrimp is opaque.
- Meanwhile whisk in 1 teaspoon cornstarch to remaining Teriyaki Sauce. Simmer in a small saucepan just until slightly thickened, stirring often.
- Remove pan from oven and drizzle shrimp with 2 tablespoons Teriyaki Sauce. Toss to coat.
- Serve with rice/noodles/zoodles etc. with desired amount of additional Teriyaki Sauce and salt/pepper/sriracha to taste.
Notes
- *Weigh shrimp with tails on **I used a large jelly roll pan but everything will fit on a baking sheet - it will just be snug.
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