Sheetpan Teriyaki Shrimp + Sesame Bok Choy

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:

1. 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.
2. 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.
3. If you like a punch of heat- drizzle sriracha on shrimp and bok choy.

Sheetpan Teriyaki Shrimp + Sesame Bok Choy

Susan Randall

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Main

Servings 4 servings

Calories 178.1 kcal

Ingredients

  

1x2x3x

• ▢ 1 lb fresh or frozen extra-large shrimp thawed, peeled and deveined
• ▢ 4 heads baby bok choy
• ▢ 1 tablespoon sesame oil
• ▢ pinch of red pepper flakes optional
• ▢ 2 teaspoon sesame seeds toasted
• ▢ Serve over rice or cauliflower rice.

For the Teriyaki Sauce

• ▢ 2 tablespoon soy sauce reduced sodium ( or coconut aminos for Paleo)
• ▢ ½ cup water
• ▢ 1 ½ teaspoon honey or 1 tablespoon packed brown sugar
• ▢ ¼ teaspoon ground ginger
• ▢ ⅛ teaspoon garlic powder optional
• ▢ 1 tablespoon arrowroot starch or cornstarch
• ▢ 2 teaspoon water

Instructions

 

• 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.

Notes

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

Serving: 1servingCalories: 178.1kcalCarbohydrates: 4.4gProtein: 26gFat: 6.3gSaturated Fat: 1.9gCholesterol: 172.5mgSodium: 226.1mgFiber: 1.9gSugar: 1.4g

Tried this recipe?Let us know how it was!