Teriyaki Shrimp and Veggie Sheet Pan Dinner

4 servings
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  • 1 fresh pineapple, chopped into 1-inch chunks
  • 1 tablespoon brown sugar
  • 1 1/2 cups snap peas
  • 1 1/2 cups asparagus spears, chopped
  • 1/2 cup, plus 3 tablespoons teriyaki sauce, divided
  • Cooking spray
  • 1 1/2 pounds medium uncooked peeled shrimp, deveined
  • 1 teaspoon cornstarch
  • Rice, noodles or zoodles for serving


  1. Heat oven to 400 F.
  2. Line a large baking sheet with foil and spray with cooking spray. Add pineapple and toss with brown sugar. Push pineapple to one side of the pan.
  3. Add snap peas and asparagus to pan. Toss with 1 tablespoon teriyaki sauce. Spread snap peas and asparagus into an even layer.
  4. Spray pineapple and veggies lightly with cooking spray.
  5. Bake 15 minutes.
  6. Remove pan from oven and push pineapple and veggies to each side of the pan. Add shrimp to center of pan along with 2 tablespoons teriyaki sauce. Toss to coat and arrange in a single layer.
  7. Roast for 4-6 minutes or just until shrimp is opaque.
  8. Meanwhile whisk in cornstarch to ½ cup teriyaki sauce. Simmer in a small saucepan just until slightly thickened, stirring often.
  9. Remove pan from oven and drizzle shrimp with 2 tablespoons teriyaki sauce. Toss to coat.
  10. Serve with rice, noodles, or zoodles with desired amount of additional teriyaki sauce.