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Sheet Pan Hawaiian Shrimp Recipe

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This recipe for Sheet Pan Hawaiian Shrimp, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Adams

Category:
Category:

Ingredients:  
Ingredients:  
2 (8.8-oz) pkg precooked jasmine rice
3 tablespoons canola oil
2 cups fresh pineapple chunks (8oz)
1 large red bell pepper cut into 1 inch pieces
1 lb raw large shrimp peeled and deveined
3 tablespoons lower sodium soy sauce
2 tablespoons light brown sugar
1 tablespoons unseasoned rice vinegar
teaspoon black pepper
cup loosely packed fresh cilantro leaves

Directions:
Directions:
Rather than spreading the rice to the far edges of the sheet pan, keep it closer to to the center and layer the vegetables and shrimp on top. This way their juices seep into the rice and the teriyaki drizzle coats every bite.

Preheat the oven to 450. Place a rimmed baking sheet in the oven. Do not remove pan while oven preheats.

Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes. Arrange shrimp over rice bake at 450 until shrimp are done, about 6 minutes.

Preparation Time:
Preparation Time:
20

 

 

 

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