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Sheetpan Teriyaki Shrimp + Sesame Bok Choy

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main
Servings: 4 servings
Calories: 178.1kcal


  • 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
  • 1 ½ tsp honey or 1 Tbsp packed brown sugar
  • ¼ tsp ground ginger
  • 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, 1/2 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 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: ( 1/4 of recipe) Cal: 23.5 ,Fat: 0.0g Sodium: 230.9 mg, Sugar: 2.7 g, Protein: 1.0 g, Carbs: 5.7 g


Serving: 1serving | Calories: 178.1kcal | Carbohydrates: 4.4g | Protein: 26g | Fat: 6.3g | Saturated Fat: 1.9g | Cholesterol: 172.5mg | Sodium: 226.1mg | Fiber: 1.9g | Sugar: 1.4g