Hawaiian Shrimp Sheet Pan Dinner

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This super easy and flavorful dinner comes together in just around 30 minutes. It reminds me of a stir fry dish, but with less of a mess, I made it on a sheet pan. I love a sheet pan dinner. Easy clean up and you can even prep the whole pan ahead and pop it in the fridge until it’s dinner time!

For this recipe, I used Wild Caught Red Argentine Shrimp from Trader Joe’s. I love that these are wild caught and contain no preservatives. They are also de-veined with the tails off. I also used canned pineapple here. It is easy, and it’s winter so it works. Make sure to buy pineapple in juice vs syrup as you will need the juice for the recipe.

You can use 1 or two sheet pans for this. Or a really large pan. Just make sure not to crowd your sheet pan, as your veggies will steam instead of roasting. You want the peppers, onions, pineapple to get a nice caramelization on them.

I love that this dish is super high in protein and packed with veggies. I served mine with frozen brown rice from Whole Foods. You can use jasmine rice, white rice, or even cauliflower rice if you want. It would even be great over some rice noodles!

MFP Entry: Sprinkles and the Smiths Hawaiian Shrimp Sheet Pan Dinner

Hawaiian Shrimp Sheet Pan Dinner

Course: DinnerCuisine: Chinese, HawaiianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

249

kcal
Protein

31.6

g
Fat

1.4

g
Carbohydrates

29.7

g

Ingredients

  • 1 bag Red Argentine Shrimp (Trader Joe’s, 24 shrimp)

  • 1 cup red onion, sliced into 1″ pieces

  • 1 cup red bell pepper, sliced into 1′ pieces

  • 1 cup green bell pepper, sliced into 1″ pieces

  • 1 cup pineapple, cut into 1″ pieces (or canned chunk pineapple)

  • Sliced green onions and sesame seeds for garnish.

  • Sauce
  • 3 tbsp coconut aminos (GF) or low sodium soy sauce

  • 1/4 cup pineapple juice

  • 1 tbsp sugar free ketchup (check for GF)

  • 1 tsp Worcestershire sauce (check for GF)

  • 1 tsp cornstrach

  • 1 tbsp warm water

Directions

  • Preheat oven to 400 degrees.
  • Add peppers, pineapple, and onion to a parchment lined sheet pan.
  • Cook for 15 minutes.
  • Dissolve the cornstarch into the water. Combine remaining sauce ingredients in a small sauce pan and bring to a boil. Stir in cornstarch mixture. Cook for 3-5 minutes, until reduced a bit. Allow to cool slightly and sauce will thicken.
  • Add shrimp to sheet pan and cook for another 10 minutes.
  • Remove shrimp and veggies from oven and toss with the sauce.
  • Divide into two servings and serve with brown rice, jasmine rice, or cauliflower rice. Garnish with sliced green onions and sesame seeds.

Notes

  • MFP Entry: Sprinkles and the Smiths Hawaiian Sheet Pan Dinner
  • Do not crowd your sheet pan. If it is too crowded, your veggies will steam instead of roasting. Make sure to check your ingredients if you need this dish to be gluten free.

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