Today sheet pan dinner: Sweet and Spicy Jerk Shrimp! Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos. Serve over salad greens or, for a heartier meal, with cooked brown rice. Yields 4 servings.
Ingredients:
1 ½ pounds large shrimp in shells
1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
2 red bell peppers, cut into thin strips
1 large red onion, sliced
1 jalapeno pepper – halved lengthwise, seeded, and sliced
2 tablespoons olive oil
1 tablespoon Jamaican jerk seasoning
½ cup chopped fresh cilantro
2 cups hot cooked brown rice
1 lime, cut into wedges
Directions:
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line two 10×15-inch baking pans with foil.
Step 2
Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
Step 3
Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
Step 4
Roast in the preheated oven until shrimp are opaque, about 15 minutes.
Step 5
Sprinkle with cilantro and serve with brown rice and lime wedges.
Cook’s Note:
Thaw frozen shrimp before using.
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