Sheetpan Teriyaki Shrimp + Sesame Bok Choy
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4 servings
  • 1 lb fresh or frozen extra-large shrimp, thawed, peeled and deveined
  • 4 heads baby bok choy
  • 1 Tbsp sesame oil
  • pinch of red pepper flakes (optional)
  • 2 tsp sesame seeds, toasted
  • Serve over rice or cauliflower rice.
For the Teriyaki Sauce
  • 2 Tbsp soy sauce, reduced sodium ( or coconut aminos for Paleo)
  • ½ cup water
  • 1½ tsp honey ( or 1 Tbsp packed brown sugar)
  • ¼ tsp ground ginger
  • ⅛ tsp garlic powder (optional)
  • 1 Tbsp arrowroot starch ( or cornstarch)
  • 2 tsp water
  1. Preheat oven to 425° F. Line a baking sheet with aluminum foil or parchment paper. Set aside.
  2. Place cleaned/deveined shrimp in a medium bowl. Set aside
  3. In a small pan over medium heat combine the soy sauce, ½ cup water, honey, ginger, and garlic powder. While mixture is heating , whisk together cornstarch and water in a small bowl. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir mixture frequently until it reaches desired thickness ( about 2-3 minutes).
  4. Pour teriyaki over shrimp and gently mix to coat shrimp, let marinate while prepping the bok choy.
  5. Cut heads of bok choy in half lengthwise. Place bok choy on prepared baking sheet (cut side up) leaving space in-between halves for shrimp. Using a silicone pastry brush lightly brush bok choy with sesame oil and sprinkle with red pepper flakes ( and/or black pepper) . Add shrimp to baking sheet in-between bok choy (leaving space around each shrimp so shrimp cooks through) Place sheet pan in oven and roast for 5 minutes. The shrimp should be opaque and the edges of bok choy will be beginning to char.( Careful not to overcook- the shrimp will continue to cook slightly after you remove them from the oven).
  6. Sprinkle shrimp and bok choy with toasted sesame seeds and serve.
Nutritional info in recipe is for Shrimp and Bok Choy only ( since some will want to use prepared teriyaki sauce to keep things easier)
Nutritional Info for Teriyaki: ( ¼ of recipe) Cal: 23.5 ,Fat: 0.0g Sodium: 230.9 mg, Sugar: 2.7 g, Protein: 1.0 g, Carbs: 5.7 g
Nutrition Information
Serving size: ¼ recipe ( Shirmp & Bok Choy) Calories: 178.1 Fat: 6.3 g Saturated fat: 1.9 g Carbohydrates: 4.4 g Sugar: 1.4 g Sodium: 226.1 mg Fiber: 1.9 g Protein: 26.0 g Cholesterol: 172.5 mg
Recipe by Simple Healthy Kitchen at