Sheet Pan Hawaiian Shrimp
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!
- Prep Time: 10 mins
- Cook Time: 19 mins
- Total Time: 29 mins
- Yield: 4-5 servings 1x
- Category: Main Meals
- Method: Oven
- Cuisine: Hawaiian
Ingredients
Scale
- 1 large onion
- 2 large bell peppers, any color
- 1–2 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
Instructions
- Preheat the oven to 450F.
- 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).
- Combine soy sauce, orange juice, apple cider vinegar, pepper and sesame seed oil in a mug or small bowl and set aside.
- 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.
- Remove the pan from the oven and stir. Add the pineapple and zucchini and bake for 7 more minutes.
- Remove the pan from the oven and stir. Add the shrimp and sauce and bake for 5 minutes.
- Immediately remove the pan from the oven and stir. Serve hot.
Find it online: https://dontwastethecrumbs.com/sheet-pan-dinner-hawaiian-shrimp/