# Spicy Jerk Shrimp

> Here's a shrimp sheet pan supper that's roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.

**Prep time:** 5 minutes
**Additional time:** 45 minutes
**Total time:** 50 minutes
**Servings:** 4
**Calories:** 351 kcal per serving
**Storage:** Best served fresh

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## Ingredients

- 1.5 pounds fresh or frozen large shrimp in shells
- 4 (1/4 inch thick) slices peeled and cored fresh pineapple, halved
- 2 cups bite-size strips red sweet pepper
- 2 cups sliced red onions
- 1 fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning
- 1/2 cup coarsely snipped fresh cilantro
- 1.5 cups hot cooked brown rice
- Lime wedges

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## Shopping List

### 🦐 Seafood
- [ ] 1.5 pounds fresh or frozen large shrimp in shells

### 🥬 Produce
- [ ] 4 (1/4 inch thick) slices fresh pineapple (peeled and cored)
- [ ] 2 cups red sweet pepper (bite-size strips)
- [ ] 2 cups red onions (sliced)
- [ ] 1 fresh jalapeño chile pepper
- [ ] 1/2 cup fresh cilantro
- [ ] Lime wedges

### 🥫 Pantry
- [ ] Olive oil (need 2 tbsp)
- [ ] Jamaican jerk seasoning (need 1 tbsp)
- [ ] Brown rice (need 1.5 cups cooked)

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## Instructions

1. **Thaw and prep shrimp.** Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.

2. **Prepare and roast.** Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.

3. **Serve.** Sprinkle with cilantro and serve with brown rice and lime wedges.

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## Tips

**Chile peppers contain oils that can irritate your skin and eyes.** Wear plastic or rubber gloves when working with them.

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## Nutrition Facts

**Per serving:** Serving Size 5 ounces shrimp and 1 cup pineapple mixture

- **Calories:** 351
- **Total carbohydrate:** 37g
- **Dietary fiber:** 5g
- **Total sugars:** 12g
- **Protein:** 34g
- **Total fat:** 9g
- **Saturated fat:** 1g
- **Cholesterol:** 238mg
- **Vitamin A:** 2078IU
- **Vitamin C:** 119mg
- **Folate:** 62mcg
- **Sodium:** 411mg
- **Calcium:** 134mg
- **Iron:** 2mg
- **Magnesium:** 101mg
- **Potassium:** 787mg

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## Why It's Healthy

This recipe is:
- **Dairy-Free** - No dairy products
- **Diabetes Appropriate** - Balanced macros
- **Egg Free** - No eggs
- **Gluten-Free** - No gluten ingredients
- **Healthy Aging** - Nutrient-rich ingredients
- **Healthy Immunity** - High in vitamins
- **Heart Healthy** - Lean protein, healthy fats
- **High Blood Pressure Friendly** - Low sodium option
- **High-Protein** - 34g protein per serving
- **Low Sodium** - 411mg sodium
- **Low-Calorie** - 351 calories
- **Nut-Free** - No nuts
- **Soy-Free** - No soy products

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## Serving Ideas

- Over brown rice (as suggested)
- With cauliflower rice for low-carb option
- In lettuce wraps
- Over quinoa or couscous
- As part of a Caribbean-inspired bowl