Name: Sheet Pan Jerk Shrimp with Coconut Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 1 1/2 pounds Shrimp, peeled and deveined; 1 medium Onion, thinly sliced; 2 Bell peppers, chopped into bite-size cubes; 2 Tablespoons Cooking Oil, divided; 2 Tablespoons Jerk Seasoning Mix; 10 ounces Diced Pineapple; 1 Lime, sliced into wedges; 2 cups Uncooked Jasmine Rice; 1 13-ounce can Light Coconut Milk; 1 1/2 cups Water

Jump to Recipe

Get ready for a burst of tropical flavor in under thirty minutes with this Sheet Pan Jerk Shrimp with Coconut Rice! This dinner isn’t just a feast for the eyes – it’s a full-on escape to a Caribbean paradise. Juicy shrimp are tossed in bold jerk seasoning, roasted alongside sweet peppers and onions, then piled over super creamy coconut rice with pineapple and a squeeze of fresh lime. Whether you’re feeding the family on a busy weeknight or impressing friends at your next get-together, Sheet Pan Jerk Shrimp with Coconut Rice makes everyone feel like it’s summer on their plate!

Sheet Pan Jerk Shrimp with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Sheet Pan Jerk Shrimp with Coconut Rice are simple, vibrant, and each one earns its spot for the layers of flavor, texture, and color they bring. With just a handful of fridge and pantry staples, you’ll create a dish that’s restaurant-worthy in well under an hour.

Shrimp: Large peeled and deveined shrimp cook lightning fast and soak up all the spicy-sweet jerk flavors.
Onion: Sliced thin for sweetness and a little bite, onions caramelize under the broiler and round out the dish.
Bell peppers: Chopped into bite-sized pieces, they add crunch, color, and a natural sweetness that balances the heat.
Cooking Oil: A little goes a long way here to help everything roast evenly and pick up gorgeous charred edges.
Jerk Seasoning Mix: The heart of the recipe – fiery, fragrant, and absolutely addictive (store-bought or homemade both work!).
Diced Pineapple: Fresh or canned, pineapple delivers juicy pops of sweetness that mellow out the spice and bring sunny vibes.
Lime: Citrus brings zippy brightness and makes every bite pop.
Jasmine Rice: This fragrant rice is perfect for soaking up all the coconut milk and delicious juices from the shrimp and veggies.
Light Coconut Milk: Creamy coconut milk infuses the rice with subtle tropical flavor without weighing things down.
Water: Just enough to cook the rice to fluffy perfection alongside the coconut milk.

How to Make Sheet Pan Jerk Shrimp with Coconut Rice

Step 1: Start the Coconut Rice

Before you get cooking, set your oven broiler to heat up. For the coconut rice, rinse jasmine rice in a fine mesh strainer until the water runs clear—this ensures your rice will be fluffy, not sticky. In a saucepan, combine the rinsed rice, light coconut milk, water, and a pinch of salt over high heat. Once it comes to a lively boil, immediately lower the heat, cover, and let it simmer gently for 20 minutes. Uncover and cook for five more minutes until all the liquid is absorbed. Fluff with a fork, and your coconut rice is ready to become the base of this tropical dish.

Step 2: Make Coconut Rice in the Instant Pot (Optional)

If you love hands-off cooking, the Instant Pot method for coconut rice is speedy and foolproof! Rinse your jasmine rice as above, then add it to the Instant Pot with coconut milk, water, and a pinch of salt. Lock the lid, set to cook on high pressure for 4 minutes, then let it naturally release for 10 minutes before releasing the remaining steam. Fluff and keep warm until the shrimp is ready for a seamless Sheet Pan Jerk Shrimp with Coconut Rice experience.

Step 3: Prep the Sheet Pan

Line a rimmed sheet pan with foil for easy cleanup and lightly brush or drizzle 1 tablespoon of oil across the surface. Toss in the sliced onions and chopped (or sliced mini) bell peppers, spreading them out in a single layer so they caramelize and roast evenly under the broiler.

Step 4: Season the Shrimp

Place the peeled and deveined shrimp in a bowl and toss with 1 tablespoon oil, ensuring they’re evenly coated. Sprinkle over the jerk seasoning mix—if your mix is salt-free, add half a teaspoon of salt so the flavors sing. Give everything a good stir so every shrimp is beautifully coated and bursting with spice.

Step 5: Broil the Shrimp and Vegetables

Arrange the seasoned shrimp on top of the vegetables on your sheet pan. Slide the pan under the broiler and roast, shaking or stirring the veggies once or twice. Broil until the shrimp turn pink and opaque, just about 5 minutes—watch closely so they don’t overcook! A quick squeeze of fresh lime over the hot shrimp brings all the flavors into vibrant harmony.

Step 6: Assemble and Serve

To serve, pile a generous scoop of coconut rice on each plate. Spoon the broiled jerk shrimp, roasted peppers and onions, and fresh or canned pineapple over the top. Finish with more lime wedges on the side for an extra citrusy kick. Dive in and savor your homemade Sheet Pan Jerk Shrimp with Coconut Rice!

How to Serve Sheet Pan Jerk Shrimp with Coconut Rice

Garnishes

Turn up the flavor and make each plate shine with garnishes! Scatter fresh chopped cilantro, thinly sliced scallions, or a handful of toasted coconut flakes on top. Extra lime wedges let everyone brighten their plate to taste, and a dollop of tangy Greek yogurt or sour cream is lovely for those who like to tame a little spice. These finishing touches make Sheet Pan Jerk Shrimp with Coconut Rice as beautiful as it is irresistible.

Side Dishes

This dish is a full meal in itself, but if you want a rounded table, pair with easy sides like crisp green salads tossed in citrusy vinaigrette, garlicky sautéed greens, or sweet fried plantains. Crusty bread or naan is perfect for mopping up any saucy coconut rice. When you’re serving Sheet Pan Jerk Shrimp with Coconut Rice for a crowd, these sides make your spread truly festive!

Creative Ways to Present

For a fun twist, serve Sheet Pan Jerk Shrimp with Coconut Rice bowl-style for a portable, Instagram-worthy meal. Layer everything in a shallow bowl with pineapple and fresh garnishes on top. Or build tropical taco wraps by spooning the shrimp and coconut rice onto soft tortillas with crunchy slaw. If you’re hosting a summer party, skewer the shrimp alongside grilled pineapple rings and let everyone build their own bowls from a colorful platter.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, you’re in luck! Store cooled Sheet Pan Jerk Shrimp with Coconut Rice in airtight containers in the refrigerator. The rice and shrimp will stay fresh and tasty for up to three days. Store garnishes like lime wedges and herbs separately so they don’t wilt.

Freezing

You can freeze the coconut rice and cooked shrimp for up to one month. Spread the rice and shrimp out in separate freezer-safe containers or bags for best results. Thaw overnight in the fridge for a taste of sunshine whenever you need it—Sheet Pan Jerk Shrimp with Coconut Rice reheats beautifully for an easy lunch or dinner.

Reheating

Reheat rice and shrimp gently in the microwave or on the stovetop, adding a splash of water or coconut milk to restore the creamy texture. Shrimp can overcook quickly, so heat just until warmed through. Add fresh lime and garnishes after reheating for reviving the just-made flavor of your Sheet Pan Jerk Shrimp with Coconut Rice.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Thaw your frozen shrimp overnight in the fridge or under cold running water before cooking. Just be sure to dry them well so they roast, not steam, on the sheet pan.

Is homemade jerk seasoning better than store-bought?

Homemade jerk seasoning gives you total control over the flavor and spice level, but a good store-bought mix is a fantastic time-saver. Either way, you’ll love how jerk spices transform the shrimp and veggies in this dish.

Can I substitute brown rice or another grain?

Jasmine rice gives the most authentic texture for Sheet Pan Jerk Shrimp with Coconut Rice, but brown rice, quinoa, or even cauliflower rice work well. Just adjust the cooking time and liquid as needed for your grain of choice.

What vegetables can I swap in for variety?

Feel free to swap in zucchini, broccoli, snap peas, or sweet potato cubes for the peppers or onions—whatever’s in season or on hand. The sheet pan method is endlessly flexible!

Is this dish spicy?

How spicy your Sheet Pan Jerk Shrimp with Coconut Rice will be depends entirely on your jerk seasoning. Taste your mix first—if you like it mild, start with less and add more to taste.

Final Thoughts

Grab your favorite sheet pan and let your kitchen fill with the scents of the Caribbean—this Sheet Pan Jerk Shrimp with Coconut Rice really is a celebration in every bite. Give it a try soon and bring a little tropical magic to dinnertime!

Sheet Pan Jerk Shrimp with Coconut Rice Recipe

★★★★★

4.9 from 23 reviews

Author: Noah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A flavorful and easy-to-make sheet pan recipe for Jerk Shrimp with Coconut Rice. This dish combines succulent shrimp coated in jerk seasoning with sweet pineapple, bell peppers, and onions, served over fragrant coconut jasmine rice.

Instructions

Coconut Rice – Stovetop: Rinse Jasmine rice and cook with coconut milk, water, and salt until fluffy.
Coconut Rice – Instant Pot: Rinse Jasmine rice and cook with coconut milk, water, and salt in Instant Pot.
For Shrimp: Prepare sheet pan with vegetables and shrimp tossed in jerk seasoning. Broil until shrimp is cooked through. Serve over coconut rice with lime wedges.

Notes

Ensure the shrimp is cooked through but not overdone to maintain its tenderness.
You can adjust the level of heat in the dish by controlling the amount of jerk seasoning used.
Feel free to customize the vegetables to your preference, such as adding zucchini or cherry tomatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Broiling, Stovetop, Instant Pot
Cuisine: Caribbean