Sheet Pan Teriyaki Shrimp

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!

Prep Time 10

Cook Time 19

Total Time 29

Servings -6 servings

Ingredients

1 fresh pineapple chopped into 1” chunks
olive oil
1 tablespoon brown sugar
3 cups snap peas, ends trimmed, (NOT snow peas)
1 1/2 pounds medium uncooked peeled shrimp deveined*
3 tablespoons olive oil, divided
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Teriyaki Sauce

1/2 cup reduced sodium soy sauce
1/3 cup sugar
1/4 cup Asian sweet chili sauce (like Mae Ploy)
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic or 1 teaspoon garlic powder
1/2 teaspoon ground ginger
sriracha to taste (optional)

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.