Here's a shrimp sheet pan supper that's roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.
Ingredients:
1 ½ pounds fresh or frozen large shrimp in shells
4 (1/4 inch thick) slices peeled and cored fresh pineapple, halved
2 cups bite-size strips red sweet pepper
2 cups sliced red onions
1 fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see tip)
2 tablespoons olive oil
1 tablespoon jamaican jerk seasoning
½ cup coarsely snipped fresh cilantro
1 ⅓ cups hot cooked brown rice
lime wedges
Directions:
Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.
Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
Sprinkle with cilantro and serve with brown rice and lime wedges.
