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Recipe Detail Page
Sheet-Pan Pineapple Shrimp with Coconut Rice
Early Summer 2022
Simplify dinner prep by roasting the main ingredients for this dish on a single baking sheet. Rich and comforting coconut rice makes for the perfect companion to this zesty, juicy dinner.
Serves 4
COCONUT RICE
1 can (400 mL) coconut milk
1 cup (250 mL) jasmine rice
1 tsp (5 mL) kosher salt or
1/2 tsp (2 mL) regular salt
SHEET-PAN SHRIMP & PINEAPPLE
2 tbsp (30 mL) neutral oil, such as sunflower or vegetable
1 lime, zested and juiced
1/4 to 1/2 tsp (1 to 2 mL) chili flakes
1 tsp (5 mL) kosher salt or
1/2 tsp (2 mL) regular salt
1 pineapple, peeled, cored and cut into 1-inch (2.5-cm) chunks
1 red or orange pepper or half of each, cut into thin, short strips or coarsely chopped
300 to 350 g peeled raw large shrimp, 20 to 27 count, defrosted, and patted dry
3 green onions, cut into 1-inch (2.5-cm) pieces, plus more for garnish, if desired
2 tbsp (30 mL) coarsely chopped cilantro
Sheet-Pan
Pineapple Shrimp with Coconut Rice
1. Preheat oven to 425°F (218°C).
2. To prepare coconut rice, pour coconut milk into a 2-cup (500 mL) measuring cup. Fill with water until you have 2 cups (500 mL) liquid in total. Don’t overfill. Bring coconut milk mixture to a simmer in a medium saucepan. Stir in rice and salt. Bring back to a simmer, then cover and reduce heat to medium-low. Cook, covered, for 17 minutes. Remove from heat. Keep rice covered, and let stand for 5 minutes. Fluff with a fork. Cover and let stand for 5 more minutes.
3. To prepare Sheet-pan Shrimp & Pineapple, stir oil with 2 tbsp (30 mL) lime juice, chili flakes and salt in a medium bowl. (Reduce or omit the chili flakes, depending on how much spice you like.) Scatter pineapple and peppers over a large, rimmed baking sheet. (Using a large baking sheet allows ingredients to roast and not steam.) Drizzle with 2 tbsp (30 mL) oil-lime mixture and set remaining aside. Stir pineapple and peppers to coat. Roast in centre of preheated oven for 15 minutes. During the last couple of minutes of roasting, add shrimp and green onions into bowl with remaining oil-lime mixture. Stir to coat evenly. Remove baking sheet from oven. Carefully stir pineapple and peppers. Scatter shrimp mixture over top. Continue roasting until shrimp turns pink, about 5 more minutes.
4. Remove from oven. Sprinkle with cilantro and 1 tsp (5 mL) lime zest. Divide prepared coconut rice among four plates and top with shrimp-pineapple mixture. Scatter chopped green onions overtop, if you like.
Serves 4
