Sheet Pan Teriyaki Shrimp Stir Fry

Enjoy a quick, flavorful meal with this sheet pan teriyaki shrimp stir fry, combining tangy sauce, crunchy veggies, and succulent shrimp.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Asian

Keyword: 30 minute meals, sheet pan stir fry, shrimp stir fry, teriyaki shrimp

Servings:

Calories: 277kcal

Preheat oven to 425°F.
Line a large baking sheet with foil or parchment paper. Set aside.
Whisk together the soy sauce, mirin, oil, garlic, ginger paste, and honey in a small mixing bowl.
In a larger mixing bowl, toss together the broccoli florets, bell peppers, and half of the soy sauce mixture. In a separate bowl, toss together the shrimp and remaining half of the soy sauce mixture.
Spread the broccoli and peppers in a single layer on the baking sheet. Bake for 15 minutes.
Remove the sheet pan from the oven and add the shrimp to the baking sheet.
Continue to bake for 5 to 7 minutes or just until the shrimp turn pink.
Remove from oven and transfer to a serving bowl. Garnish with sesame seeds and chopped fresh parsley or cilantro, and serve.

Even Coating: Make sure the veggies and shrimp are well-coated with the sauce.
Don't Overcrowd The Pan: Overcrowding can lead to steaming rather than roasting, so spread your ingredients in a single layer.
Keep an Eye on Your Shrimp: Shrimp cooks quickly and can become rubbery if overcooked - remove them from the oven as soon as they turn pink.
Protein: If you're not a fan of shrimp, try using diced chicken breast or tofu cubes. Just adjust the cooking time as necessary.
Vegetables: Feel free to use any crisp, roasting-friendly veggies you have on hand, like snap peas and carrots.
To store leftovers, allow the stir fry to cool completely before transferring to an airtight container. Properly stored, it will last for 3 to 4 days in the refrigerator. This makes it a great option for preparing ahead and enjoying throughout the week.