If you’ve followed me here over the years, you know I have a serious love affair with shrimp. Packed with lean protein, these nuggets of sea gold are a wonderfully tasty addition to just about any meal. But I have to say, I’ve just slightly outdone myself with this one. This was so crazy delicious!!
This is the last recipe in my Weekend Prep Meals seafood series. 5 quick and easy recipes to prep for the freezer in minutes (if you don’t want to cook them right away), and they cook up fast in the oven too!
I served mine over riced cauliflower, but brown rice works well here too. A very delicious and satisfying meal!
GIVE THESE CLEAN EATING RECIPES A TRY TOO!
- Clean Eating Italian Style Shrimp
- Clean Eating Taco Shrimp
- Clean Eating Barbecue Shrimp With Cilantro Pesto
NEED A GOOD SHEET PAN?
This Nordic Ware Half Sheet is very similar to what I have and use. (I got mine at a local restaurant supply store.) It’s perfect for this type of recipe!
TO SEE THIS RECIPE IN ACTION, CLICK PLAY!
- 1 lb. pre-cooked, frozen, colossal shrimp
- 1 cup fresh or frozen, chopped bell peppers
- 1 tbsp. garlic powder
- 1/2 tsp. ground black pepper
- 1 (20 oz.) can pineapple chunks in juice, no sugar added
FOR FREEZER: Place all ingredients in a 1 gallon zipper-top, plastic bag and toss to combine. Freeze up to 4 months.
FOR DINNER: Place all ingredients straight from the freezer onto a baking pan.
Bake at 375 F. for approximately 30-40 minutes (varies by oven). You may have to stir a time or two during cooking so that any frozen chunks get broken up for more even cooking.
Serve as is or over cooked brown rice for a complete meal.