Jerk Shrimp, Peppers, and Pineapple Sheet Pan Dinner Recipe

Jerk Shrimp, Peppers, and Pineapple Sheet Pan Dinner

Serves 4

Add four items to your grocery list, and this spicy, tropical meal will come together in minutes! Grab sliced peppers and cut pineapple in the produce department, shelled and deveined shrimp in the fish market, and jerk seasoning rub on the grocery aisle near barbecue sauces.


  • 1 1/2 pounds raw shrimp (21/25 or 26/30 count), shelled and deveined
  • 3 cups sliced bell peppers (about 1 pound)
  • 2 cups fresh pineapple chunks (about 3/4 pound)
  • 1 tablespoon jerk seasoning rub


  1. Preheat oven to 450°F. Line a large, rimmed sheet pan with oiled foil or parchment paper for easy cleanup.
  2. In a large bowl, combine shrimp, peppers, and pineapple. Add jerk seasoning and toss gently to coat all ingredients evenly.
  3. Spread ingredients in a single layer on prepared sheet pan.
  4. Roast on middle rack 5 to 12 minutes, just until shrimp are opaque and pink; do not overcook. Serve warm.


Amount Per Serving (based on 4 servings)
Calories: 200
Fat: 2 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 215 mg
Sodium: 1150 mg
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 12 g
Added Sugars: 1 g
Protein: 24 g
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Ratings and Reviews

“This was both delicious and incredibly easy. served over basmati rice. this will be in the regular quick week night rotation.”

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