sheet pan shrimp, pineapple and peppers with rice
Sheet-Pan Shrimp, Pineapple & Peppers with Rice
This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce a sweet-and-tangy flavor profile. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry. 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 their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Ingredients:
- 2 (8.8-oz.) pkg. precooked jasmine rice
- 3 tablespoons neutral oil, such as canola or avocado
- 2 cups fresh pineapple chunks (about 8 oz.)
- 1 large red bell pepper, cut into 1-in. pieces
- 1 ¼ pounds raw large shrimp, peeled and deveined
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 ½ tablespoons unseasoned rice vinegar
- ½ teaspoon black pepper
- ½ cup loosely packed fresh cilantro leaves
Directions:
- Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
- 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. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
- 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.
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