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shrimp, peppers, and onions on a sheet pan
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4.25 from 4 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Jamaican
Keyword: 30-minute meal, easy recipe, sheet pan meal
Servings: 4
Calories: 583kcal
Author: Jess Smith via Inquiring Chef
Cost: $14.50


  • sheet pan


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 tablespoon Cooking Oil, divided
  • 2 tablespoon 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


  • 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 tablespoon of cooking oil out over pan. Spread onions and bell peppers out on pan.
  • Toss shrimp in 1 tablespoon cooking oil and then in Jerk seasoning. (Note: If using homemade Jerk seasoning with no salt, be sure to add ½ teaspoon 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!


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).


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