This super easy sheet pan Jamaican jerk shrimp recipe comes together in just a few minutes, with a handful of easy-to-find ingredients. It’s incredible served over rice with an extra squeeze of lime juice, and is perfect for meal prep!
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Ingredients Notes
This Caribbean shrimp is made of a few basic ingredients, plus it’s easy to modify. Here’s how to do both:
- The shrimp: opt for large shrimp as they’re the hardest to overcook. I always prefer peeled and deveined to save time, and tail off so you can eat more quickly. If using frozen shrimp, make sure they’re completely defrosted and dry before marinating.
- The seasoning: Soy sauce, olive oil, Jamaican jerk seasoning, and salt. You can always make your jerk seasoning from scratch, or do as I do and use a jar. For this recipe, I love Morton & Bassett.
- The goodies: We’ll also mix in sliced red onion, diced jalapeno, and pineapple slices–which is why I love sheet pan meals: it’s easy to season our veggies and protein together without extra work and pans! After our jerk shrimp pineapple bowl is done in the oven, we’ll mix in lime juice and cilantro.
How to Modify Caribbean Shrimp
We love this recipe as is, but it’s easy to modify if you have something else in mind. A few ways to do so include:
- Grill the shrimp, for even more smokey flavor. If doing this, you’ll want to place everything on skewers and get a nice char on your grilled shrimp.
- Make these saucier, which can be done with a bit of honey and ketchup.
- Add other veggies to your sheet pan. We love roasted broccoli and roasted zucchini with this Jamaican jerk shrimp recipe.
How to Make Jerk Shrimp
Once you’re done chopping and measuring, these jerk shrimp pineapple bowls come together in no time at all. Here’s how with photos to help:
- Add shrimp and shrimp marinade ingredients to a bag.
- Seal, and toss to combine.
- Place on a baking sheet and bake until cooked through.
Serving Ideas
The obvious answer is to serve this jerk shrimp recipe over a bed of white rice, but you could also…
- Make Caribbean shrimp tacos with toasted tortillas and shredded cabbage.
- Make a shrimp and avocado salad over butter lettuce.
- Dice everything up and serve with tortilla chips.
Storing + Reheating
These jerk shrimp pineapple bowls are even better as leftovers, as the flavors have more time to marry. If you’re making a big batch for prep or happy to have some extra, be sure to store additional cilantro on the side to top your bowls with. Reheat in the microwave with a damp paper towel on top.
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Jerk Shrimp
Print Recipe Pin RecipeIngredients
- 1 ½ pounds large shrimp peeled + deveined, tail off
- 1 20-ounce can pineapple slices drained + cut into 2″ pieces
- 1 red onion thinly sliced
- 1 jalapeno pepper seeded + diced
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 2 tablespoons Jamaican jerk seasoning
- 3/4 teaspoon salt
- 1/4 cup cilantro chopped
- 2 tablespoon lime juice
- limes sliced, for serving
Instructions
- Add shrimp, pineapple slices, red onion, jalapeno, soy sauce, olive oil, Jamaican jerk seasoning, and salt to a large resealable baggie. Seal the bag and toss, until the shrimp and veggies are evenly coated in oil and seasoning. Allow shrimp to marinate at room temp for about 15-20 minutes.
- Meanwhile, preheat oven to 425 F, and line a baking sheet with parchment paper for easy cleanup.
- Spread the shrimp, veggies, and marinade in a single layer on the prepared baking sheet. Bake in preheated oven for 13-15 minutes, or until the shrimp are cooked through and the red onions have softened to your liking.
- Drizzle shrimp with lime juice and cilantro, toss to combine. Serve over rice with additional limes, and enjoy!
