These ginger teriyaki Whole30 shrimp are a flavorful and easy meal. With a simple marinade and a quick roast in the oven, these shrimp are on the table in no time. Serve over cauliflower rice for a Whole30 friendly meal!
Shrimp are so finicky. I think shrimp and avocados are probably best friends, no?
Avocado: don’t wait long enough, I’m hard as a rock. Wait too long, I’m brown mush. I’ll give you a 12 hour window to get it right but then I’m gone.
Shrimp: I hate to be overcooked. I’ll turn pink when I’m cooked. But you might not be able to see my insides, which might still be raw, and I also hate to be undercooked. I’ll be tough and chewy unless you get me just right, which is only like a 30 second window.
How to bake shrimp in the oven
I’ve always sauteéd my shrimp in a pan – until now. After discovering this method of baking them, I’ll never go back.
I call it baking, but really we are broiling them. You’re looking for super high heat so they cook in a flash. It actually keeps them from overcooking and getting rubbery as long as you don’t leave them in there too long!
I skewered mine because I was making these shrimp as well as my Traeger shrimp at the same time. I got to skewering and just forgot to stop. 🤣
You don’t need to skewer your shrimp for the oven, unless you want to. You can just toss ’em on the baking sheet loose – just make sure they’re in a single layer and not touching each other or overlapping so they can cook evenly.
On a Whole30? These Whole30 shrimp are a great option.
With a simple and clean ingredient list, and a short cooking time, you don’t have to worry about spending hours in the kitchen.
If you’re familiar with Whole30, you know that often, recipes can be complicated and take a long time to make.
My focus here, both on Whole30 and off it, is recipes that are not complicated and do not take a lot of time to make. Simplicity is key to your success in eating for your health.
And, you can use this technique with any marinade or flavoring – within the Whole30 guidelines, of course.
There are a number of brands that offer Whole30 compliant sauces and marinades, all of which could be used here. My favorite place for getting these is Thrive Market.
It’s a membership based site, but you are guaranteed to get your annual membership fees back in discounts over the course of the year. You can read more about how it works and why I love it here.
If you’re on a Whole30, or considering a Whole30, I have lots of resources to help you on your journey.
You can find all my Whole30 recipes here, and all my Whole30 resources here. If you’d like to pop into my free resource library and check out the Whole30 offerings there as well, I’d love to have you! Just fill out the form at the bottom of this post to join the list and gain access.
From Whole30 store-specific shopping lists to tips and tricks on how to navigate your Whole30, you’ll find an immense amount of value.
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- 1 pound large shrimp, peeled and deveined
- 1/4 cup teriyaki sauce
- 1 Tbsp lime juice
- 1 1/2 tsp coconut aminos or soy sauce
- 1 Tbsp minced ginger
- 1 clove garlic
- 1/4 tsp red pepper flakes
- 1 Tbsp sesame seeds
- If using skewers, place them in water to soak. If not, skip this step.
- Whisk together teriyaki sauce, lime juice, coconut aminos, ginger, garlic, and red pepper in a bowl.
- Add shrimp to bowl and toss to coat.
- Cover and refrigerate for at least 30 minutes and up to 24 hours.
- When ready to cook, turn on the broiler on your oven.
- Place the shrimp on the baking sheet and pop it in the preheated oven for 2-3 minutes. Watch closely - you're looking for them to turn pink.
- Remove the shrimp from the oven and serve immediately.
You do NOT need to line your baking sheet with parchment paper. It does show that in the photos, however, I've experimented and the shrimp will cook more evenly if they are directly on the pan. Simply remove them from the marinade and put them directly on the pan.
Skewers for this recipe are optional and are for serving aesthetics only, if you wish. Skewer before broiling if you wish, or simply place the loose shrimp directly on the baking sheet.
You can make your own teriyaki sauce following my recipe, or you can purchase store bought. I've linked to the one I purchase when I'm short on time and can't make my own!
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Nutrition Information:Yield: 4 Serving Size: 4 oz
Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 239mgSodium: 2018mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 28g