Sheetpan Teriyaki Shrimp + Sesame Bok Choy = Quick, easy, healthy dinner ready in 15 mins. Tender shrimp are brushed with homemade teriyaki sauce and cooked along side baby bok choy on one sheetpan (easy clean-up!). Perfect for meal prep too! { Paleo, Clean-Eating, 15 Minute Meals}
Dinner in 15 minutes? Yes, it actually can happen! I’ve been trying to bring you a few more REALLY easy recipes lately. Healthy meals that can come together in 15 minutes or so with simple ingredients and lots of taste. ( like Mongolian Beef and 15 min. Honey Paprika Chicken)
Sheetpan Shrimp + Sesame Bok Choy is another one to add to the list of EASY healthy meals.
Homemade teriyaki sauce …you’ve heard me rave about it before ( Teriyaki Salmon Bowl) but I have to rave about it a bit more! It’s so easy and only contains 5 ingredients ( no crazy preservatives or other things you might find in store-bought varieties). This version uses ingredients you’re likely to already have in your kitchen : soy sauce, honey, ground ginger, garlic powder and arrowroot starch ( or cornstarch).
I made a slightly different version for the Teriyaki Salmon Bowl which included soy sauce, mirin ( a sweet cooking rice vinegar) sake, honey and cornstarch. Both are delish!
Baby bok choy– did you know that bok choy is a nutritional powerhouse? yep, bok choy is a type of Chinese cabbage that has only 9 calories per cup but packs in protein, fiber, and essential vitamins and minerals. 1 cup of bok choy has over 50% of the recommended daily dose of vitamin C and over 100% of the recommended dose of vitamin A . It helps with things like heart health, strong bones, inflammation and cancer protection.
I’m keeping things simple and giving the bok choy a brush of sesame oil and a sprinkling of sesame seeds and salt and pepper. The flavor works great with the teriyaki shrimp.
Sheetpan Teriyaki Shrimp + Sesame Bok Choy is also a great meal to use for meal prep. I bought these handy reusable meal prep containers which has made prepping lunch meals to take to work so much easier. Having 2 separate compartments works great to keep foods separated until time to eat ( no soggy shrimp). In the morning before heading to work I just poured a little soy sauce over the rice and off I went. Having one less thing to worry about in the a.m. has made a world of difference!
Recipe Notes:
- I used coconut aminos instead of soy sauce in this batch of Teriyaki – it’s a bit lighter in color ( and lower in sodium). If you do use soy sauce the teriyaki will be darker in color.
- You can substitute other veggies in place of the bok choy ( like broccoli and red bell peppers) just make sure to adjust the cooking time accordingly. The shrimp only need 5 minutes in the oven. If necessary cook the veggies on sheetpan (leaving room for the shrimp) and add shrimp for last 5 minutes of cooking.
- If you like a punch of heat- drizzle sriracha on shrimp and bok choy.
- 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.
- 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
- Preheat oven to 425° F. Line a baking sheet with aluminum foil or parchment paper. Set aside.
- Place cleaned/deveined shrimp in a medium bowl. Set aside
- 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).
- Pour teriyaki over shrimp and gently mix to coat shrimp, let marinate while prepping the bok choy.
- 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).
- Sprinkle shrimp and bok choy with toasted sesame seeds and serve.
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
This looks delicious and so healthy, bonus that it takes 15 min! Susan creates yet another hit!