Sheet Pan Shrimp with Roasted Pineapple & peppers
Ingredients
1 lb. peeled and deveined Shrimp
3 T Pinehurst Olive Oil Persian Lime Olive Oil
1 T Salt Sisters Key West Seafood Seasoning & Rub
2 cups fresh pineapple chunks (about 8 oz.)
1/2 large red bell pepper, cut into 1-in. pieces
1 large green bell pepper, cut into 1– in. pieces
3 tablespoons lower-sodium soy sauce
1 ½ tablespoons Pinehurst Oil Coconut Balsamic Vinegar
½ teaspoon black pepper
½ cup loosely packed fresh cilantro leaves
Instructions
Preheat oven to 450°F.
Lay parchment paper on baking sheet and arrange pineapple and peppers on it, drizzle with 1 1/2 T of Persian Lime Olive Oil. Bake for 6 min.
Place shrimp in a bowl and drizzle the remaining Persian Lime Olive Oil it along with the Key West Seafood Rub & Seasoning. Mix well.
Add Shrimp mixture to the baking sheet with pineapple and peppers, toss around
Bake for approximately 6 min. or until shrimp is done
Mix soy sauce & coconut balsamic in a microwave safe dish and heat for 45 seconds. Pour over shrimp, pineapple & pepper mixture.
Add black pepper and cilantro
Serve over rice!!!!
Soooo yummy!