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.
Ingredients
Scale
For the Shrimp:
- 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
For the Coconut Rice:
- 2 cups Uncooked Jasmine Rice
- 1 13-ounce can Light Coconut Milk
- 1 1/2 cups Water
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
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
Keywords: Jerk Shrimp, Sheet Pan, Coconut Rice, Easy, Flavorful
