sheet pan sesame teriyaki shrimp bowls
Figured we might all appreciate a bit of simplicity and lightness in our first recipe of 2025.
Happy New Year, kids! I celebrated as any boring old fuck would: in bed by 8p with a book and my cozy stuffed sheep. Well, maybe most boring old fucks wouldn’t have a cozy stuffed sheep, but I kinda think they should.
Any new year always arrives with a sort of cleansed essence. For me, that manifests in a fresh bullet journal, a brand spanking new age (I turned 31 on the 30th), an invigorated content plan (if you can call my shit a plan, I kinda wing it on a weekly basis), and maybe a few goals here and there. And, of course, there’s the desire to clean the slate and start up with some healthier fare to balance out the bevvy of treats enjoyed over the previous couple months.
I say that as I sit here noshing a Reese’s tree. Oh well.
If tightening up your diet is on your mind, I highly recommend these Sheet Pan Sesame Teriyaki Shrimp Bowls. Well, of course I’d recommend them, I fucking made them. Dinner and/or meal prep ready in 30 minutes, minimal ingredients, blow-your-balls-off flavor.
The big kicker in this dish is reducing some of the shrimp marinade to create a luscious sauce for each bowl. A drizzle of that and your tastebuds will belt out some opera.
SesaMe For SesaYou
Good to know that my jokes are still ass in 2025. Least that hasn’t changed.
There’s really not much to this recipe, so I’ll be spick and span here.
First, the shrimps. I choose U15 shrimp because I like these big, plump, juicy dudes. Make sure they’re peeled and deveined, and fully thawed, then pat very dry with paper towels.
Whisk up your marinade: soy sauce, orange juice, brown sugar, sesame oil, rice vinegar, garlic and ginger minced, and sesame seeds. Pour half over the shrimp and toss.
For the other half, mix up a quick cornstarch slurry (starch + an equal amount of water) and whisk into the sauce. Pour into a sauce pan and heat a few minutes to reduce. This happens pretty quickly, so keep your eyes peeled, and know the reduction will thicken more as it cools.
Little Trees
As you’ll see in the recipe card, I bake the broccoli alone for a few minutes. The cook time on the trees is a little longer than for shrimp, which goes from tender to gummy real fast if you’re not mindful. Just toss up your brocs with a little olive oil, salt, and pepper, and roast about 5 minutes at 450.
After about 10 minutes and the broccoli’s solo tanning time, the shrimp will be ready to bake. Push the broccoli to one side of your baking pan and plop the shrimps on the other. Roast 8-10 minutes. If you didn’t use parchment to line your baking sheet, you can switch on your broiler for a few minutes at the end to crisp up the florets.
All that’s left is to plate your goodies. I use rice as my base – jasmine, usually. Arrange a few shrimp and a handful of broccoli, and drizzle that succulent sauce overtop. Finish with sliced green onions and sesame seeds if you’d like.
Package up any left over and use as meal prep for the week. This reheats impeccably and tastes just a wonderful the next few days. Sometimes I’ll throw some avocado in my portion if I’m feeling jazzy. Not really traditional, but tasty nonetheless.
Hope your 2025 is starting out nicely, and continues to go nicely, too, with minimal roadwork.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Don’t skimp on shrimp:
Blackened Shrimp Skewers with Tequila Avocado Salsa
One Skillet Greek Olive Shrimp and Rice with Marinated Tomatoes
Sheet Pan Spicy Shrimp Fajita Bowls
sheet pan sesame teriyaki shrimp bowls
Ingredients
- 1 lb extra large (U15) shrimp, peeled and deveined
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup dark brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp sesame seeds, plus more for serving
- 1/2 tbsp corn starch, mixed with 1/2 tbsp water
- 4 cups broccoli florets
- steamed rice and sliced green onions, for serving
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper OR, if you plan to do the optional broil step, grease with oil.
- In a bowl or jar, whisk or shake together the soy sauce, orange juice, brown sugar, sesame oil, rice vinegar, garlic, ginger, and sesame seeds.
- Pat the shrimp very dry with paper towels and add to a bowl. Pour half of the marinade over the shrimp and toss. Let sit 10 minutes.
- Shake or whisk the cornstarch into the remaining marinade and dump into a small sauce pot. Bring to a simmer for 2-3 minutes until thickened enough to coat the back of a spoon. Move off the heat and set aside.
- While the shrimp rests, toss the broccoli with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread onto the baking sheet. Roast for 5 minutes. Push the broccoli to one side of the baking sheet and add the shrimp to the other. Roast for 8-10 minutes until tender and opaque. If desired, switch the broiler to high for the final 2-3 minutes of cooking to crisp up a little. DO NOT DO THIS IF YOU USED PARCHMENT THAT SHIT LIGHTS THE FUCK UP.
- Divide the shrimp and broccoli among bowls of rice. Spoon the reduced sauce overtop and garnish with sesame seeds and green onions, as desired.
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