This quick and easy sheet pan shrimp meal is bursting with tropical summer flavor. And the best part? It has minimal ingredients and is mostly hands-off, so you can multitask or relax while it cooks.
If you’re not a huge fan of shrimp, you can easily swap it out for salmon, chicken, pork, chickpeas, or even tofu. This meal is a great template, so feel free to customize in any way you like!
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Ways to customize this sheet pan shrimp meal:
- Use your favorite veggies! Roasted broccoli, cauliflower, carrots, or anything else you have in the drawer would be great with this simple meal.
- I loved the coconut rice with this tropical meal, but if you don’t like coconut rice you can also throw in some stock in place of water and a teaspoon of turmeric to dress it up. Or eat plain white rice! That would be delicious too.
- Not feeling rice at all? Ditch it and opt for tortillas and eat this meal as a taco.
- Shrimp cooks up super quickly, so if you use chicken, pork, or beef, be sure to cut it into small pieces if you want it to cook quickly!
Other things to keep in mind:
- If you use frozen or canned pineapple, there will likely be some excess moisture. You may want to thaw/drain thoroughly and cook the pineapple on a separate pan to keep everything from getting soggy.
- If you need to, use multiple baking pans to give everything space.
How to Peel and Devein Shrimp
If you’re using fresh shrimp and have never peeled or deveined shrimp before, don’t worry! Here is a great article to take you through it step by step.
Storage and reheating notes:
This meal will keep in the fridge for 3 days and is not freezer friendly. Reheat in the microwave, in the oven, or on the stovetop. Happy prepping
Other delicious recipes to try if you love this easy sheet pan shrimp meal:
- Meal Prep Salmon Poke Bowl Recipe
- Tuna Salad Sandwich Recipe (15 Minutes!)
- Green Tuna Pasta Salad Recipe| No Reheat!
- Lemon Garlic Orzo & Broccoli Skillet With Sausage
- Meal Prep Pasta Primavera
- Sheet Pan Ratatouille Pasta
Sheet Pan Shrimp & Pineapple
For the rice
- 3/4 cup rice rinsed
- 3/4 cup canned coconut milk
- 3/4 cup water
- 2 tsp granulated sugar
- 1/2 tsp salt
For the shrimp and veggies
- cooking spray
- 3 TBSP soy sauce
- 3 clove garlic minced
- 1 TBSP agave maple syrup or honey
- salt and pepper to taste
- 16 oz shrimp peeled
- 1 cup pineapple fresh canned, or frozen, chopped into chunks
- 1 red bell pepper chopped into chunks
- 1 yellow onion chopped into chunks
- 1/4 cup cilantro chopped, for garnish, optional
- Add the rice, coconut milk, water, sugar (if using) to a pot with a little salt. Bring to a boil, then reduce to a simmer and cover until you see little “holes” in the rice (about 12-15 minutes). Then turn off the heat, but leave the rice covered so it can steam for 15 minutes. The less you fuss with rice, the better!
- Preheat the oven to 400 F (200 C). Grease or line a large baking pan or two smaller pans and set aside.
- Combine the soy sauce, garlic, honey, salt, and pepper in a large bowl. Add the shrimp, pineapple, bell pepper, and onion and mix well. Spread everything in an even layer on the baking pan and bake for 12-15 minutes, until the shrimp are pink and curled up and the veggies are tender. If you want some char on your veggies, remove the shrimp from the pan and broil the veggies for 1-3 minutes, keeping a close eye on them so they don’t burn! My pan wasn’t big enough for everything, so I put my shrimp on a small pan by itself and all of the veggies together on a separate pan.
- Assemble your containers. Split the rice and shrimp mix between three meal prep containers. Top with cilantro and let cool completely before storing.