Say that 10 times fast! Spicy Sweet Sheet Pan Shrimp might be a mouthful of a title…but it’s one you are going to enjoys chowing down on for sure! This beautiful dish is going to be a hit on the dinner table. It is simple to put together – just a little bit of veggie chopping, really. If you are like me and have been dreaming of a nice island getaway with all that is going on in the world – you need this dish in your life. And maybe a Lime Margarita or three!
You could serve this dish up a few different ways. You could treat it like fajitas and serve it with some tortillas, sour cream and fresh made pico de gallo (tomatoes, white onion, jalepeno, cilantro and lime juice)! Or you could go for a “bowl” and serve it over rice. What I decided on was some rice noodles that I tossed in a little mixture of lime juice (1tbsp), cocoa aminos (1/4 cup) and fresh ginger (2 tsp).
I know that Shrimp and seafood is not everyone’s favorite, but it really is great to get different things on your family’s plates. Seafood and shellfish is also a grea source of protein. Getting them to be adventurous with food is a great way to help them get adventurous in the world. Food is a gateway to different cultures and can really encourage kids to want to know more about different parts of the world. This dish is inspired by Jamaican Cuisine. The marinade has similar flavors to a Jamaican Jerk seasoning blend.
Spicy Sweet Sheet Pan Shrimp
- 2 lb Large Shrimp peeled
- 1 Pineapple cut into ¼ rounds
- ½ Red Onion cut in 1-in pieces
- 1 Red Bell Pepper cut in 1-in pieces
- 1 Green Bell Pepper cut in 1-in pieces
- 1 Jalapeno seeded and sliced
- ½ cup Cilantro chopped
- 1 9oz can Pineapple Juice
- 2 tbsp Avocado Oil
- 2 tbsp Lime Juice
- 1 tsp Nutmeg
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- Prepare all of the ingredients.
- In a small bowl, combine all marinade ingredients.
- In a large bowl, combine all remaining ingredients and pour in marinade mixture. Toss until evenly coated. Cover an place in refrigerator for at least 30 minutes (not more than 3 hours).
- Preheat oven to 400 deg. On a large baking sheet (you could use two smaller ones), evenly spread out shrimp and vegetable mixture. Place in oven and cook for 20 minutes.