Sheet Pan Hawaiian Shrimp and Rice Dinner

Serves:
4 people
Prep Time:
00h 10
Cook Time:
00h 25

Hawaiin flavors run amok in this Ree-recommended dish from Simply Scratch. Pineapple, fresh shrimp, veggies and coconutty brown rice get perfectly toasted and roasted.

Credit: This inspiring receipe is brought to you by Simply Scratch

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Ingredients and Method

Ingredients

  • FOR THE SAUCE:
  • 1/4 cup low-sodium tamari or soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons shaoxing rice wine
  • 2 tablespoons agave
  • 1-2 tablespoons fresh pineapple juice
  • FOR THE SHEET PAN DINNER:
  • 1 pound shrimp, peeled and deveined
  • 1/2 teaspoon white pepper
  • non-aerosol coconut spray
  • 3 cups leftover cooked white or brown rice
  • 2 tablespoons melted coconut oil
  • 2 cups diced fresh pineapple
  • 1/2 medium red onion, chopped
  • 1/2 large red bell pepper, chopped
  • sliced green onions, for serving
  • cilantro leaves, for serving

Method

  1. In a small bowl whisk sauce ingredients and set aside.
  2. Preheat your oven to 450° and spray a large, rimmed metal baking sheet with coconut oil.
  3. Toss the shrimp with white pepper and 1/2 of the sauce.
  4. Pour the coconut oil over the leftover rice and spread it onto the prepared baking sheet. Bake for 6 minutes, rotating the pan halfway through baking. Remove, toss and spread out evenly before scattering the pineapple, red onion and bell pepper over top. Bake for 8 minutes.
  5. Next add the shrimp (discarding the sauce in the dish) and bake for 5 minutes. Remove and drizzle with 1/2 of the remaining sauce before returning the pan to the oven to bake for 4 to 5 more minutes.
  6. Top with sliced green onion and cilantro before serving with extra sauce on the side.