Epicure Recipes

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Shrimp & Pineapple Sheet Pan Dinner

Sheet PanFish & SeafoodGluten-freeOne DishDinnerDinnerLunchLunchDairy-freeBetter Than TakeoutLow-sodiumSugar Conscious

15 min

4 servings

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Ingredients

  • 2 bell peppers
  • 1 small red onion
  • 2 cups fresh or frozen pineapple chunks
  • 3 tbsp oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Greek Dressing Mix, or Dressing Mix of your choice
  • 1 bag (340 g) frozen cooked peeled shrimp, defrosted

Preparation

  • Preheat oven to 450° F. Line Sheet Pan with Sheet Pan Liner.
  • Slice bell peppers into 1” strips. Cut onion in half; slice halves into thick strips.
  • Place bell peppers, onion, and pineapple on pan. Cook 10 min or until veggies start to soften.
  • Meanwhile, in a bowl, whisk together dressing mix, oil, and vinegar. Add shrimp and toss to coat.
  • Remove pan from oven; add shrimp and drizzle any remaining dressing over veggies. Cook 3 min or until heated through.

Epicure Products Used

Nutritional Information

Per serving: Calories 250, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 165 mg, Sodium 200 mg, Carbohydrate 20 g (Fiber 3 g, Sugars 7 g), Protein 19 g.

Tips

Swap pineapple for fresh or frozen mango chunks.

Perfectly Balance Your Plate

Serve with 1 cup rice.