Description
Discover a delicious recipe for Sheet Pan Shrimp with Pineapple and Peppers. Learn how to create a flavorful and easy meal in just a few simple steps!
Ingredients
- 2 (250g) pkg. precooked jasmine rice
- 3 tablespoons (45 ml) canola oil
- 2 cups fresh pineapple chunks (about 225g)
- 1 large red bell pepper, cut into 1-in. pieces
- 25 pounds (567 g) raw large shrimp, peeled and deveined
- 3 tablespoons (45 ml) lower-sodium soy sauce
- 2 tablespoons (30 ml) light brown sugar
- 5 tablespoons (23 ml) unseasoned rice vinegar
- 5 teaspoon (3 ml) black pepper
- 5 cup (120 ml) loosely packed fresh cilantro leaves
Instructions
- Preheat the oven to 450°F, ensuring a rimmed baking sheet is inside as it heats up.
- In a bowl, combine the rice with the oil, breaking the rice apart with your hands and ensuring it is well-coated.
- Once the oven is ready, carefully take the baking sheet out and distribute the rice mixture evenly in the center of the sheet.
- Return the pan to the oven and bake for 5 minutes, then give it a stir.
- Add the pineapple and red bell pepper on top of the rice, and continue baking at 450°F for another 5 minutes.
- Place the shrimp over the rice and vegetable mixture, and bake at 450°F until the shrimp are cooked through, approximately 6 minutes.
- Combine the soy sauce, sugar, and vinegar in a bowl suitable for the microwave, and heat on high for 45 seconds.
- Stir the mixture until the sugar is fully dissolved, then pour it over the contents of the pan.
- Sprinkle with black pepper and toss everything together.
- Finally, garnish with cilantro leaves before serving.
Notes
- Ensure the shrimp is fully peeled and deveined before cooking to avoid any unwanted texture or taste.
- Break apart the precooked jasmine rice well with oil for even cooking and flavor absorption.
- Adjust the soy sauce, sugar, and vinegar mixture to your taste for a perfect sweet and savory balance.
