Sheet Pan Hawaiian Shrimp Recipes

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Make Sheet Pan Hawaiian Shrimp In 20 Minutes image

This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce for the classic sweet-and-tangy profile of Hawaiian shrimp. 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.

Provided by Robin Bashinsky

Time 20m

Yield Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)

Number Of Ingredients 10

Ingredients

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 1/4 pounds raw large shrimp, peeled and deveined
3 tablespoons lower-sodium soy sauce
2 tablespoons light brown sugar
1 1/2 tablespoons unseasoned rice vinegar
1/2 teaspoon black pepper
1/2 cup loosely packed fresh cilantro leaves

Steps:

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 Facts : Calories 505, Carbohydrate 68 g, Fat 14 g, Fiber 2 g, Protein 26 g, SaturatedFat 1 g, Sodium 655 mg, Sugar 13 g, UnsaturatedFat 11 g

SHEET PAN HAWAIIAN SHRIMP

Sheet Pan Hawaiian Shrimp image

Keep the rice close to the center and layer the vegetables and shrimp on top. This way their juices seep into the rice adding flavor and moisture.

Provided by WKernan

Categories Healthy

Time 35m

Yield 4 5 shrimp & 1 c mixture, 4 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces cooked rice
2 cups fresh pineapple
1 large red bell pepper
1 1/4 lbs large shrimp
3 tablespoons soy sauce
2 tablespoons brown sugar
1 1/2 tablespoons rice vinegar
1/2 teaspoon pepper
1/2 cup cilantro

Steps:

Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Place rice and wine in a bowl. 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 Facts : Calories 337.8, Fat 1.9, SaturatedFat 0.2, Cholesterol 179.1, Sodium 1563.8, Carbohydrate 54.8, Fiber 2.6, Sugar 16.8, Protein 24.4

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