So, we find ourselves approaching the end of April… and it’s still snowing here! That’s right, more snow. We had some freezing rain over the weekend… which was pleasant… Everything is covered in a nice layer of ice. Today is supposed to be the last day of the cold snowy weather. I have my fingers, toes, eyes crossed that I didn’t jinx it.
All of this snowy weather has me craving something tropical and warm. Like, say from Hawaii? (If you’ve never been, it’s pretty much paradise on earth.) Maybe I can pretend the weather isn’t happening if I just bury head face in a plate of tropical food – I can only hope!
The original recipe for this came from Cooking Light. I made it once or twice and found the recipe light on veggies and heavy on grains. I made a few modifications, to suit our style of eating. My updated version of the recipe is below.
The trick is to heat up your sheet pan in the oven while preheating the oven. You want the rice to sizzle when you add it to your sheet pan.
Hopefully, this sunny recipe will brighten up your day a bit like it did mine!
To make my Sheet Pan Shrimp, you will need…
- 1 – 2 cups of cooked rice, depending on your preference – I used cauliflower rice once too, although this makes the recipe a bit more watery
- 2 TBSP of flavourless vegetable oil – I used avocado oil
- 2 bell peppers, cut into 1″ chunks
- 1 head of broccoli florets
- 2 cups of pineapple chunks
- 1 lb of shrimp
- 3 TBSP of low sodium soya sauce
- 2 TBSP of rice wine vinegar
- 1 TBSP of honey
- 1 tsp of minced garlic
- 2 tsp of grated ginger
- 2 tsp of chili flakes
- ground black pepper
- cilantro to top – you’ll notice that the cilantro is conspicuously missing from my photos… because I forgot it this time!
- Preheat the over to 450F, with your sheet pan in the oven. While the oven is preheating, mix the rice with the oil.
- Once the oven is at temperature, spread the rice out on the sheet pan and cook for 5 minutes.
- Add the peppers, broccoli and pineapple to the pan. Cook for another 5 minutes.
- Add the shrimp to the pan, and cook for another 5 – 6 minutes.*
- In a small bowl, mix the soya sauce, rice wine vinegar, honey, garlic. ginger and chili flakes.
- Once the shrimp are done cooking remove the pan from the oven. Pour the sauce over everything and give the pan a good toss. I placed the pan back into the oven for a minute or two with the heat turned off. I wanted to cook the garlic a bit to ease the raw garlic flavour.
- Sprinkle the black pepper and cilantro on top and serve!
*How long you cook the shrimp depends on the size of the shrimp. The smaller the shrimp, the quicker they cook – I know, so obvious. I used 21/25 shrimp.