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Spicy Jerk Shrimp

  • 5 m
  • 50 m
Diabetic Living Magazine
“Here's a shrimp sheet pan supper that's roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.”


    • 1½ pounds fresh or frozen large shrimp in shells
    • 4 ( ¼ inch thick) slices peeled and cored fresh pineapple, halved
    • 2 cups bite-size strips red sweet pepper
    • 2 cups sliced red onions
    • 1 fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)
    • 2 tablespoons olive oil
    • 1 tablespoon Jamaican jerk seasoning
    • ½ cup coarsely snipped fresh cilantro
    • 1⅓ cups hot cooked brown rice
    • Lime wedges


  • 1 Thaw shrimp, if frozen. Preheat oven to 425°F. Line two 15x10-inch baking pans with foil.
  • 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
  • 3 Sprinkle with cilantro and serve with brown rice and lime wedges.
  • Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
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