Made on one pan in 30 minutes or less, Sheet Pan Jerk Shrimp is a bright, colorful meal that is perfect for a weeknight. Use homemade Jerk Seasoning and you’ll have the flexibility to add as much or as little spice as you’d like.
Sheet Pan + Instant Pot = dinner in 30 (even with 3 hangry kids tugging on my leg). Jerk seasoning wasn’t really on my radar until recently, but lately we’ve been using it on chicken, for extra flavor in pasta salad, and sprinkled over roasted vegetables. It’s got a hint of sweetness, spice, and a great combination of dried herbs that goes well with pretty much everything. But when I think of Jerk seasoning, I think of seafood. Citrus fruit and sunny days and a beach somewhere. To achieve that feeling at home on a Tuesday night, I get coconut rice cooking in the Instant Pot, toss shrimp with Jerk seasoning and slide it in the oven, and chop some pineapple while it all does its thing. Here’s how it comes together…
Jerk Shrimp Ingredients
- Shrimp – Use peeled and deveined shrimp. I usually buy these frozen and just defrost them overnight in the fridge (or by soaking in tap water for about 20 minutes). Be sure to pat them dry before using them so that the oil and seasoning will stick.
- Cooking Oil – Avocado oil is my current staple cooking oil. It has a high smoke point and neutral flavor. Grapeseed oil or vegetable oil will work.
- Jerk Seasoning – It’s easy to find pre-mixed Jerk seasoning in the spice aisle at the grocery store. These can be quite spicy but will work great in this recipe. It’s also easy to make the seasoning blend yourself using this recipe and you’ll have control over the spice.
- Onions and Bell Peppers – These cook down until they are tender and lightly charred. In the photos I used a bag of sweet mini bell peppers (I love the mix of colors), thinly sliced.
- Pineapple – The sweetness of pineapple rounds out these tropical-themed bowls. I love to use fresh pineapple and usually just buy a pineapple core from the produce section. Canned pineapple will work just fine. Be sure to drain it well and rinse it before using it.
- Lime Juice – The citrus flavor rounds out the dish. Don’t skip it.
How to Make Coconut Rice
You can make coconut rice on the stovetop or in the Instant Pot. Here’s how to do it:
- Stovetop – Rinse 2 cups Jasmine rice until the water runs clear. Combine rice with 1 can (13 oz) Light Coconut Milk, 1 ½ cups Water, and a pinch of salt in a saucepan over high heat. Bring the mixture to a boil. Turn heat down to low, cover with a lid, and cook for 20 minutes. Take the lid off and continue to cook uncovered for 5 minutes more. Fluff with a fork and serve.
- Instant Pot – Rinse 2 cups Jasmine rice until the water runs clear. Combine rice with 1 can (13 oz) Light Coconut Milk, 1 ½ cups Water, and a pinch of salt in the bowl of an Instant Pot / Pressure Cooker. Close and lock the lid. Set to high pressure for 4 minutes. When the time is up, leave the Instant Pot to naturally release for 10 minutes and then manually release any remaining pressure. Fluff with a fork and serve.
Possible Variations
- Add Vegetables – Like most sheet pan meals, it’s easy to add extra vegetables to the pan as everything cooks. Be sure to adjust the cook time if needed. Zucchini is a good option that will cook in about the same time as the bell peppers.
- Use Chicken – Chicken tenders or chicken breast, sliced into strips can easily be substituted for the shrimp. Chicken tenders will take 5 to 7 minutes longer to cook than the shrimp.
- Serve over Cauliflower Rice – Want a lower carb option? Serve the dish over cauliflower rice. You’ll still get all the great flavor of the shrimp, spice blend, and pineapple.
Other Meals to Serve with Coconut Rice
- Thai Chicken Satay – I’m here to tell you that chicken satay served over coconut rice with a healthy dose of peanut sauce drizzled on top may offer you the be the best homemade plate of food this side of Bangkok.
- Instant Pot Chickpea Curry – The flavors of this savory vegetarian curry go really well with coconut rice.
- Pineapple Fried Rice – If you have leftover pineapple and leftover coconut rice after making this meal, transform it into another dish! Pineapple fried rice is just the thing (serving it in a half of a pineapple is completely optional).
Favorite Tools
- Quarter Sheet Pans – These small sheet pans are great for 4 serving meals like Sheet Pan Jerk Shrimp or for roasting individual vegetables.
- Glass Mixing Bowls – I’ve had these for years and years. Sturdy, easy to clean, and in three different sizes for prepping meals like this one.
- 6-Quart Instant Pot Duo – This is the Instant Pot / pressure cooker I use to test all meals on this site. It easily makes enough to serve the 5 members of our family (3 are young kids).
Sheet Pan Jerk Shrimp with Coconut Rice
Made on one pan in 30 minutes or less, Sheet Pan Jerk Shrimp is easy but full of color and flavor. Add coconut rice for a tropical-themed meal any night of the week.
Servings: 4
Calories: 583kcal
Cost: $14.50
Equipment
- sheet pan
Ingredients
For Sheet Pan Shrimp:
- 1 ½ lbs Shrimp, peeled and deveined
- 1 medium Onion, thinly sliced
- 2 Bell peppers, chopped into bite-size cubes (or use 1 lb sweet mini bell peppers, sliced; as shown in photos)
- 2 Tbsp Cooking Oil, divided
- 2 Tbsp Jerk Seasoning Mix (see note)
- 10 oz Diced Pineapple (use fresh or 1 15-oz can diced pineapple, drained and rinsed; see note)
- 1 Lime, sliced into wedges
Coconut Jasmine Rice
- 2 cups Uncooked Jasmine Rice
- 1 13-oz can Light Coconut Milk
- 1 ½ cups Water
Instructions
- Turn on the oven’s broiler. While the broiler is heating, cook rice on the stovetop or in the Instant Pot:
Coconut Rice - Stovetop:
- Rinse 2 cups Jasmine rice until the water runs clear.
- Combine rice with 1 can (13 oz) Light Coconut Milk, 1 ½ cups Water and a pinch of salt in a saucepan over high heat. Bring the mixture to a boil.
- Turn heat down to low, cover with a lid, and cook for 20 minutes.
- Take the lid off and continue to cook, uncovered for 5 minutes more.
- Fluff with a fork and serve.
Coconut Rice - Instant Pot:
- Rinse 2 cups Jasmine rice until the water runs clear.
- Combine rice with 1 can (13 oz) Light Coconut Milk, 1 ½ cups Water and a pinch of salt in the bowl of an Instant Pot / Pressure Cooker.
- Close and lock the lid.
- Set to high pressure for 4 minutes.
- When the time is up, leave the Instant Pot to naturally release for 10 minutes and then manually release any remaining pressure.
- Fluff with a fork and serve.
For Shrimp:
- Line a sheet pan with foil (not necessary, but will help make clean-up easy). Brush or drizzle 1 Tbsp of cooking oil out over pan. Spread onions and bell peppers out on pan.
- Toss shrimp in 1 Tbsp cooking oil and then in Jerk seasoning. (Note: If using homemade Jerk seasoning with no salt, be sure to add ½ tsp of salt here.)
- Add shrimp to prepared pan.
- Broil shrimp and peppers, shaking pan every couple minutes, until shrimp is opaque and cooked through, about 5 minutes.
- When shrimp is done, squeeze half the lime wedges over the shrimp.
- Serve pineapple, shrimp, and peppers over rice with remaining lime wedges on the side. Enjoy!
Notes
Use store-bought or homemade Jerk seasoning. If you use store-bought taste a tiny bit of it before adding it to the recipe. If it is quite spicy, you may want to reduce the amount of seasoning mix used in the recipe by half. If you want to make it yourself, try this recipe and only add as much spice as you'd like.
I prefer to add the pineapple raw at the end of cooking. If you'd like it warm, add it over the shrimp and roast it along with the other ingredients (this is also a great option because the pineapple will release juice and add additional flavor to the dish).
Nutrition
Calories: 583kcal | Carbohydrates: 91g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 924mg | Potassium: 481mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2431IU | Vitamin C: 117mg | Calcium: 223mg | Iron: 4mg
Not naming any names, but someone figured out how to get into her big sisters’ art bin and is feeling quite pleased with herself.
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