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- 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 cup snap peas - 2 carrots, thinly sliced - 1/4 cup teriyaki sauce - 2 tablespoons olive oil - 2 teaspoons fresh ginger, minced - 2 cloves garlic, minced - Salt and pepper to taste - Sesame seeds for garnish - Green onions, sliced (for garnish) To make this dish shine, I focus on fresh, crisp veggies and plump shrimp. I love using large shrimp because they soak up the teriyaki sauce well. The bright colors of broccoli, bell pepper, snap peas, and carrots not only make the dish look great, but they also pack in nutrients. For the marinade, I mix teriyaki sauce with olive oil, ginger, and garlic. This blend offers a sweet, savory kick. I keep it simple with salt and pepper for seasoning. Finally, I sprinkle sesame seeds and green onions on top. These add a nice crunch and a pop of flavor. Always choose high-quality ingredients. They make a huge difference in taste. With this easy list, you can create a vibrant, tasty meal that everyone will love. 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for even cooking. 2. Preparing the marinade: In a bowl, mix together the teriyaki sauce, olive oil, minced ginger, and minced garlic. Stir until well blended. 1. Adding shrimp to the marinade: Take your peeled and deveined shrimp and add them to the bowl with the marinade. 2. Marinating time: Let the shrimp sit in the marinade for about 15 minutes. This adds a lot of flavor. 1. Preparing the veggies: On a large sheet pan, add the broccoli florets, sliced bell pepper, snap peas, and thinly sliced carrots. 2. Placing shrimp on the pan: After marinating, arrange the shrimp on top of the veggies. Spread them out so they cook evenly. 1. Cooking time and temperature: Place your sheet pan in the oven. Bake for 12-15 minutes. 2. Checking for doneness: The shrimp should turn pink and be cooked through. The veggies should be tender but still crisp. To cook shrimp just right, timing is key. Bake shrimp for 12 to 15 minutes at 400°F. Look for shrimp that turn pink and curl slightly. They should also feel firm to the touch. Overcooking can make shrimp rubbery. So, keep a close eye on them while they bake. Choosing the right veggies enhances your dish. I love using broccoli, bell peppers, snap peas, and carrots. These vegetables roast well and add great color. Slice bell peppers into thin strips. Cut carrots into thin rounds. For snap peas, just trim the ends. Toss all veggies with olive oil, salt, and pepper. This helps them cook evenly and taste amazing. To boost flavor, add more seasonings. Try a sprinkle of red pepper flakes for heat. You can also mix in a touch of soy sauce for extra depth. For garnishes, sesame seeds and green onions are perfect. They add crunch and a fresh taste. Feel free to experiment with your favorite herbs or spices for a unique twist. {{image_2}} You can swap shrimp for chicken. Chicken thighs or breasts work well. Just cut them into bite-sized pieces. Marinate the chicken the same way as shrimp. Bake until the chicken is fully cooked, about 20-25 minutes. If you want a vegetarian option, try tofu. Firm or extra-firm tofu holds up best. Press the tofu to remove extra water, then cube it. Marinate and bake just like shrimp or chicken. Feel free to mix in seasonal veggies. Asparagus, zucchini, or mushrooms add great flavor. You can also try green beans or cauliflower. The key is to choose colorful veggies. This not only makes your meal look good but also adds nutrients. Use different colored bell peppers for a vibrant dish. Mixing colors will keep your plate exciting and healthy. You can make your own teriyaki sauce. Combine soy sauce, honey, and a splash of rice vinegar. Add minced garlic and ginger for a fresh taste. Other sauces also work well. Consider sweet chili sauce for a kick. Or use a peanut sauce for a nutty flavor. Each option gives a new twist to your dish. To keep your sheet-pan teriyaki shrimp and veggies fresh, store them in the fridge. Use airtight containers to prevent spoilage. Make sure the dish cools down first. This step keeps bacteria from growing. Leftovers can last for up to three days in the fridge. Label the containers with the date, so you know when to eat them. When reheating your dish, use the oven or a skillet. Both methods help maintain the texture. If using an oven, heat it to 350°F (175°C). Place the shrimp and veggies in a baking dish. Cover it with foil to avoid drying out. Heat for about 10-15 minutes until warm. If using a skillet, add a splash of water to help steam. Stir gently until heated through. You can freeze leftovers for longer storage. Use freezer-safe containers to keep them fresh. Make sure to remove as much air as possible. This helps prevent freezer burn. Your dish can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it using the methods above to enjoy the best flavor and texture. You can marinate shrimp for about 15 to 30 minutes. This time allows the shrimp to soak up the teriyaki flavor. If you marinate them longer, the texture may change. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. Once thawed, peel and devein them if needed. Then, add them to your marinade. This dish pairs well with jasmine rice or quinoa. You can also serve it with a side salad for a fresh crunch. For a complete meal, consider adding some steamed rice noodles. To make this recipe gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option. Always check the label to ensure it meets your needs. The other ingredients in this recipe are naturally gluten-free. In this blog post, we explored a tasty sheet-pan teriyaki shrimp recipe. We covered the main ingredients, marinade, and seasonings for the dish. The step-by-step instructions guide you to perfect shrimp and veggies. We provided tips on cooking times and storing leftovers. You can even customize the recipe with different proteins and veggies. Remember, this dish is fun and easy to make. Enjoy your cooking and make it your own!

Sheet-Pan Teriyaki Shrimp and Veggies

Discover the deliciousness of Sheet-Pan Teriyaki Shrimp and Veggies! This quick and easy recipe brings together succulent shrimp and vibrant vegetables, all tossed in a flavorful teriyaki marinade. Perfect for busy weeknights, it takes just 30 minutes from prep to plate. Ready to elevate your dinner routine? Click through for the full recipe and transform your meal time into an exciting culinary adventure!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 cup snap peas

2 carrots, thinly sliced

1/4 cup teriyaki sauce

2 tablespoons olive oil

2 teaspoons fresh ginger, minced

2 cloves garlic, minced

Salt and pepper to taste

Sesame seeds for garnish

Green onions, sliced (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a mixing bowl, combine the teriyaki sauce, olive oil, minced ginger, and minced garlic. Stir well to combine.

      Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Allow them to marinate for about 15 minutes while you prepare the vegetables.

        Prepare the Veggies: On a large sheet pan, add the broccoli, bell pepper, snap peas, and sliced carrots. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the vegetables to coat evenly.

          Add Shrimp to the Pan: After marinating, place the shrimp on top of the veggies on the sheet pan. Make sure you spread them out evenly for even cooking.

            Bake the Sheet Pan Dish: Place the sheet pan in the preheated oven and bake for 12-15 minutes or until the shrimp are pink and cooked through, and the veggies are tender-crisp.

              Garnish and Serve: Remove the sheet pan from the oven. Sprinkle sesame seeds and sliced green onions over the top for extra flavor and color.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4