Sheet-Pan Shrimp, Pineapple & Peppers with Rice
4 servings
servings20 minutes
total timeIngredients
2 (8.8-oz.) pkg. precooked jasmine rice
3 tablespoons canola oil
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.
Nutrition
Serving Size
-
Calories
505 kcal
Total Fat
14 g
Saturated Fat
1 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
-
Sodium
655 mg
Total Carbohydrate
68 g
Dietary Fiber
-
Total Sugars
13 g
Protein
26 g
4 servings
servings20 minutes
total time