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Sheet Pan Hawaiian Shrimp

Stone baking sheet filled with peeled shrimp, browned red and orange peppers, white and green onions and pineapple chunks. Text overlay Sweet Pan Hawaiian Shrimp.

5 from 2 reviews

Being on the Whole30, Hawaiian shrimp is one of our favorite healthy sheet pan dinners. I love that we can use chicken or pork, and that is flexible enough to not need a cookbook! Inspired by Pioneer Woman and Martha Stewart, this sheet pan dinner means less clean-up and dinner ready in under 20 minutes!


  • 1 large onion
  • 2 large bell peppers, any color
  • 12 tsp olive oil
  • 1 large zucchini
  • 1 cup pineapple chunks
  • 2 lb shrimp, shells removed and de-veined
  • 3 Tbsp soy sauce (I used coconut aminos)
  • 2 Tbsp orange juice
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp ground pepper
  • 1/2 tsp sesame seed oil


  1. Preheat the oven to 450F.
  2. Meanwhile, Prepare all of your veggies and keep them separate. Cut onions into 1″ pieces, cut peppers into 1″ pieces, slice zucchini into 1/4″ thick rounds, cut pineapple (if using fresh).
  3. Combine soy sauce, orange juice, apple cider vinegar, pepper and sesame seed oil in a mug or small bowl and set aside.
  4. When the oven is preheated, layer the onions and bell peppers on a large cookie sheet. Drizzle with olive oil. Bake in the oven for 7 minutes.
  5. Remove the pan from the oven and stir. Add the pineapple and zucchini and bake for 7 more minutes.
  6. Remove the pan from the oven and stir. Add the shrimp and sauce and bake for 5 minutes.
  7. Immediately remove the pan from the oven and stir. Serve hot.