Description
This vibrant and flavorful Jerk Shrimp with Pineapple Bowls recipe combines spicy, smoky jerk-seasoned shrimp with sweet pineapple and fresh vegetables, all baked to perfection and served over your choice of healthy grains. Perfect for a quick and delicious weeknight meal with a tropical twist.
Ingredients
Scale
Shrimp and Seasoning
- 2 lbs raw large shrimp, peeled and deveined
- 2 Tbsps avocado oil or olive oil
- 1 Tbsp smoked paprika
- 2 tsps garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- Sea salt and ground pepper, to taste
Vegetables and Fruit
- 1/2 of a fresh medium-sized pineapple, cored and sliced
- 2 red bell peppers, chopped
- 2 small red onions, sliced into half moons
- A handful of fresh cilantro, chopped
Optional Ingredients
- Lime wedges, to serve
- Cooked brown rice, quinoa, or cauliflower rice, to serve
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and allow for easy cleanup.
- Prepare the shrimp: Place the raw shrimp in a large bowl, drizzle with the avocado or olive oil, then sprinkle the smoked paprika, garlic powder, cayenne pepper, ground cinnamon, allspice, sea salt, and ground pepper over the shrimp. Stir well to evenly coat each shrimp with the seasoning mixture.
- Combine with vegetables and pineapple: Add the chopped pineapple, red bell peppers, and sliced red onions to the seasoned shrimp. Season again lightly with sea salt and pepper to taste, then stir everything together thoroughly to distribute the ingredients evenly.
- Arrange on the baking sheet: Transfer the shrimp and vegetable mixture onto the prepared sheet pan, spreading it out evenly in a single layer to ensure even cooking.
- Bake the mixture: Place the sheet pan in the preheated oven and bake for approximately 15 minutes, or until the shrimp turn pink and opaque, and the vegetables and pineapple are tender but still retain some texture.
- Assemble the bowls: To serve, start with a base of cooked grains such as brown rice, quinoa, or cauliflower rice. Top the grains with a generous portion of the baked jerk shrimp and pineapple mixture.
- Garnish and serve: Sprinkle freshly chopped cilantro over the assembled bowls and serve with optional lime wedges for an added burst of fresh citrus flavor.
Notes
- Feel free to swap avocado oil for olive oil if preferred.
- You can adjust the cayenne pepper quantity to make the dish more or less spicy.
- Use cauliflower rice as a lower-carb alternative to traditional grains.
- For a milder version, reduce or omit cayenne pepper.
- Fresh lime wedges add a nice tangy contrast to the spicy shrimp.
- Make sure shrimp are fully cooked to an opaque pink color to ensure safety.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 200 mg
