Spicy Jerk Shrimp Sheet-pan
2 Pounds Large Shrimp In Shells
1 (20 Ounce) Can Pineapple Slices Packed In 100% Juice, Drained, And Cut Into 2-Inch Pieces
1 Red Bell Peppers, Chopped
1 Large Red Onion, Sliced
1 Jalapeno Pepper – Halved Lengthwise, Seeded, And Sliced
3 Tablespoons Olive Oil
1 Tablespoon Jamaican Jerk Seasoning
½ Cup Chopped Fresh Cilantro
2 Cups Hot Cooked Brown Rice
1 Lime, Cut Into Wedges
Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10×15-inch baking pans with foil.
Step 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
Step 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
Step 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.
Step 5 Sprinkle with cilantro and serve with brown rice and lime wedges. Serves 4