Sheet Pan Pineapple Shrimp Recipe
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This sheet pan pineapple shrimp could easily be yours for dinner tonight!
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 clean eating sheet pan pineapple shrimp recipe. 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!
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!
SHEET PAN PINEAPPLE SHRIMP RECIPE:
Sheet Pan Pineapple Shrimp Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Sheet pan
Ingredients
- 1 lb. pre-cooked, frozen, colossal shrimp
- 1 cup fresh or frozen, chopped bell peppers
- 1 tbsp. garlic powder
- ½ tsp. ground black pepper
- 20 oz. can pineapple chunks in juice (no sugar added – drain juice – do not use)
Instructions
- FOR FREEZER: Place all ingredients in a 1 gallon zipper-top, plastic bag and toss to combine. Freeze up to 4 months.
- FOR DINNER: Add 1/4 cup oil to the bag and toss well to coat. Don worry, much of it will cook off durning cooking. Place all ingredients straight from frozen 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 or riced cauliflower for a complete meal.
Notes
Nutrition
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
Can i use fresh pineapple?
Melissa – Yes 🙂
will it make a difference if the pineapple/peppers are room temp and the shrimp is frozen? should i adjust cook time?
Kaelen – It shouldn’t. But if it concerns you, you can cook the shrimp and stir the pineapple and peppers in a bit afterwards. Should work okay though.
Why is the cholesterol SO crazy high in this recipe???
Lin – I did find a typo. Sorry about that. It’s 185, not 285. I’m not sure where it comes from though, my calculator doesn’t tell me that information. I do know that most meats are high in cholesterol, but shrimp is usually pretty low. It could be a glitch in my calculator, which is why I always post that the data is a ballpark figure. There is no way for me to give you exact data. Maybe try entering it into another online calculator and see what you get? Sorry I can’t be more help…
has anyone tried this with fresh garlic instead of garlic powder?
Jess – You can do that! The sub would be 6 cloves. Let me know how you like it! 🙂
On the video it shows adding oil before cooking. The printed recipe doesn’t say anything about oil. Is it required? How much? Thanks.
Chris – Sorry about that! All fixed!
If I cook the frozen shrimp separately first, then add the room temperature pineapples & peppers, do I still have to bake it for 40 minutes or can I cook it all on the stove in a stainless steel or cast iron skillet?
Rhonda – If I understand the question correctly, you could either bake it just until it’s warm, or on the stove top. Either way.
What can I use instead of the pepper?
They upset my stomach ?
Thank you?
Yoided – I haven’t tried it myself, but I think purple onions would be a good substitute, if you can have them.
It looks delicious !?
Yoided – Thank you! 🙂
Looks so amazing! Quick question, if I double the recipe would you recommend also doubling the oil?
Thanks!
Kathy – I want to say yes, but that does seem like a lot of oil. I would measure out all of it and just add oil until you think it has enough. I wouldn’t overdo it. A 1/2 a cup would be a lot, but the recipe may need it. I haven’t doubled it myself, so I can’t be sure. The one thing to remember with sheet pan dinners is that you don’t end up eating all the oil anyway. A lot stays on the pan.