Sheet Pan Shrimp with Roasted Pineapple & Peppers

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Sheet Pan Shrimp with Roasted Pineapple & peppers

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  • Author: PinehurstOliveOilAdmin



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


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!

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