Sheet Pan Hawaiian Shrimp

Recipe of the week

Our recipe of the week, is sheet pan Hawaiian Shrimp. This incredibly easy seafood recipe uses fresh pineapple and teriyaki sauce for that classic sweet and tangy island taste. This recipe comes from the website See the link at the bottom of the blog.

Sheet Pan Hawaiian Shrimp

The weather is getting warm and its really starting to feel like it’s time for a stay-cation. What better way to start a stay at home get-away than with a dish inspired by the Hawaiian Islands. This sheet pan Hawaiian Shrimp sets the mood. Sweet and tangy taste that is easy to prepare, Heathy to boot.

Rather than spreading the rice to the far edges of the sheet pan, keep it closer to the center and layer the vegetables and shrimp on top. This way the juices seep right into the rice, and the teriyaki drizzle coats every bite.

Enjoy this dish on your deck or by a fire ring and pretend you are on that tropical vacation.

Ingredients for Sheet Pan Hawaiian Shrimp

Makes about 4 servings  (5 shrimp and 1 cup rice mix)

2 (8.8 oz) pkg precooked jasmine rice

3 tablespoons canola oil

2 cups fresh pineapple chunks

1 large red bell pepper cut into 1 inch pieces

1 ¼ pound raw large shrimp, peeled and deveined

3 tablespoons low sodium soy sauce

2 tablespoons light brown sugar

1 ½ tablespoons unseasoned rice vinegar

½ teaspoon black pepper

½ cup loosely packed cilantro leaves.

Directions for Sheet Pan Hawaiian Shrimp

1) Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

2) Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir.

3) Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes.

4) Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.

5) Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.

PREP TIME: About 15 Minutes active prep, 20 Minutes total.


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