Teriyaki Shrimp Sheet Pan Dinner

1.5 lbs. thawed shrimp

Teriyaki sauce*

1 pineapple, cubed

8 oz. snap peas, ends trimmed

1 red pepper, diced

8 oz. broccoli florets

3 Tbsp. sesame oil, divided

Green onion, chopped & sesame seeds (for garnish)

Preheat the oven to 400°.  Marinate shrimp in 2 tbsp. teriyaki sauce and 1 Tbsp. sesame oil.  Mix the rest of the ingredients with most of the sesame oil and teriyaki sauce.  Spread on a lined and greased sheet pan and bake for 15 minutes.

Toss in remaining sesame oil and teriyaki sauce.  Serve over rice, cauliflower 

rice, zoodles, etc. and garnish with chopped green onions and sesame seeds.

*Teriyaki Sauce

1 cup soy sauce

4 Tbsp. brown sugar

1 tsp. ginger

1 cup water

¼ cup white cooking wine

4 tsp. cornstarch

Add all ingredients except for cornstarch and water to a medium saucepan.  Bring mixture to a simmer over medium heat.  Combine cornstarch and water to make a slurry.  Add cornstarch slurry to thicken then remove from heat.