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Sheet Pan Hawaiian Shrimp

I just got off my third or fourth podcast attempt failure with my girl Gina. If anyone knows a podcast guru, let me know. Puh-lease! All I can say is that I’m glad I had wine in hand and I refilled my glass when we got off the call. We’ll see if I regret that decision tomorrow morning when my alarm goes off for a 5:30am morning workout.

This week is totally and completely kicking my butt. It’s that whole Fall Frenzy thing I was talking about. We’ve got upcoming travel and activities galore. I seriously don’t know what we would do without our nanny. She’s amazing!!

At work today, I had my first perfectly health client ever. Literally, the healthiest specimen I’ve ever come across…and his diet? So healthy! Homemade almond milk, homemade granola, beans, lentils, plain Greek yogurt, fruits and vegetables, nuts, whole grains…

I mean, it was a dietitian’s dream…except it was my job in the Executive Health program to try and give him some nuggets of nutrition take-aways and goals. It was definitely a challenge but a most enjoyable interaction at the same time. Stepping outside of diabetes, I felt like a fish out of water…but I liked it!

It was refreshing to talk quinoa, steel cut oats, and chia seeds for a change. So much of the time, the health buzz foods are too expensive or too inaccessible for so much of my patient population. It’s enjoyable to talk that higher level of nutrition with people who are truly passionate about their health. I guess it was over-due. I’ve been a dietitian for nearly 10 years!

Admittedly, I’m in full-on survival mode in the evenings. I’ve been doing lots of quick and easy meals, or assemble and serve SUPER simple stuff. This recipe is no exception. All on one sheet pan and perhaps the quickest cooking protein, this shrimp delight is ready in no time!

Sheet Pan Hawaiian Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4 (serving size: about 5 shrimp and 1 cup rice mixture)
  • 2 (8.8 oz) pkg precooked jasmine rice
  • 3 Tbsp extra-virgin olive oil
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1¼ lbs raw large shrimp, peeled and deveined
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 1½ Tbsp unseasoned rice vinegar
  • ½ tsp black pepper
  • ½ cup loosely packed fresh cilantro leaves
  1. Preheat oven to 450 degrees F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
  2. 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; stir.
  3. Top rice with pineapple and bell pepper; bake for 5 minutes. Arrange shrimp over rice mixture; bake until shrimp are done, about 6 minutes.
  4. Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro and serve.
Recipe from Cooking Light (link no longer available)
Nutrition Information
Serving size: 5 shrimp and 1 cup rice mixture Calories: 505 Fat: 14.0 Carbohydrates: 68.0 Sugar: 13.0 Sodium: 655 Fiber: 2.0 Protein: 26.0
Be well,

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