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Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos. Serve over salad greens or, for a heartier meal, with cooked brown rice.
Ingredients
- 1 ½ pounds large shrimp in shells
- 1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
- 2 red bell peppers, cut into thin strips
- 1 large red onion, sliced
- 1 jalapeno pepper – halved lengthwise, seeded, and sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning
- ½ cup chopped fresh cilantro
- 2 cups hot cooked brown rice
- 1 lime, cut into wedges
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line two 10×15-inch baking pans with foil.
Step 2
Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
Step 3
Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
Step 4
Roast in the preheated oven until shrimp are opaque, about 15 minutes.
Step 5
Sprinkle with cilantro and serve with brown rice and lime wedges.
Recipe Tip
Thaw frozen shrimp before using.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 455 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat2g | 8% |
| Cholesterol259mg | 86% |
| Sodium648mg | 28% |
| Total Carbohydrate61g | 22% |
| Dietary Fiber6g | 21% |
| Total Sugars30g | |
| Protein31g | |
| Vitamin C104mg | 521% |
| Calcium92mg | 7% |
| Iron6mg | 33% |
| Potassium554mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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