Sheet Pan Pineapple Shrimp
A little sweet, a little spicy, this dish is the perfect balance of tender shrimp, bright pineapple, red bell pepper, fresh jalapeños and savory jerk seasoning. Roasted to perfection and ready to serve in less than 30 minutes!
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Servings: 4
Equipment
- 10 x 15 sheet pan
Ingredients
- 1 pound easy peel or peeled large shrimp
- 20 ounces canned sliced pineapple in 100% juice, drained (reserve 1 tablespoon of juice)
- ½ large red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 large jalapeno pepper, deveined and deseeded, halved lengthwise & thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning +2 teaspoons
- ¼ cup chopped fresh cilantro
- 1 lime, halved
Instructions
- Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or silicone baking mat.
- Cut pineapple slices into thirds. In a large bowl, toss shrimp, pineapple, bell pepper, red onion and jalapeno with olive oil, reserved pineapple juice and jerk seasoning until evenly coated.
- Spread shrimp, pineapple and vegetables in a single layer on lined baking sheet. Cook in preheated oven for 15 minutes or until shrimp are pink. Remove from oven, squeeze lime halves over pineapple shrimp, top with cilantro and serve with rice or over salad greens.