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19Jul, 23
Clean Food Love
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Jerk Shrimp with Pineapple Bowls

Super flavorful + One Sheet Pan + Ready in under 20 minutes = Need I say more?!! 😉

We have some welcome sweetness thanks to the pineapple and red bell pepper that just complements our perfectly seasoned “jerk shrimp” so incredibly well.

Make these bowls for dinner tonight or make them for future lunches this week. You’ll be so happy you did!

👩‍🍳A chef friend of mine once told me:

“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”

And it’s true!

You’ll only need a handful of ingredients, one pan, and twenty minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.

🧽Since you’re only using one pan, clean-up is easy too!

➡️Did you know?

The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.

With the tail intact, it protects the small tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.

Also – once the ingredients are combined and baked together, the tiny shrimp tail shell actually adds a bit of flavor to your final product.

So it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺️)

Shrimp isn’t the only seafood we often keep in its shells when serving.

Think of: Clams, oysters, mussels, lobsters, crabs, etc…

You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great! I just wanted to touch on my personal reasoning here 🤪

➡️ For Meal Prep:

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week.

I would recommend storing this dish in the fridge for 2-3 days max.

4 servings


  • 2 lbs raw large shrimp, peeled and deveined

  • 2 Tbsps avocado oil, or olive oil

  • 1 Tbsp smoked paprika

  • 2 tsps garlic powder

  • 1/2 tsp cayenne pepper

  • 1/2 tsp ground cinnamon

  • 1/2 tsp allspice

  • 1/2 of a fresh medium-sized pineapple, cored and sliced

  • 2 red bell peppers, chopped

  • 2 small red onions, sliced into half moons

  • sea salt and ground pepper, to taste

  • a handful of fresh cilantro chopped


lime wedges, to serve

cooked brown rice, quinoa, or cauliflower rice, to serve


Preheat your oven to 425 degrees f. and line a large sheet pan with parchment paper.

Place your raw shrimp in a large bowl and drizzle with the oil and sprinkle with all the seasonings. Stir well to coat.

Add in the chopped pineapple, bell pepper, and onions;

Season with sea salt and pepper to taste and give it all a good stir.

Transfer this mixture to your prepared sheet pan, and spread evenly then bake for 15 minutes, or until your shrimp are pink and opaque.

Assemble your bowls by adding a base of cooked grains like quinoa or brown rice, or cauliflower rice, then top with the jerk shrimp mixture.

Garnish with freshly chopped cilantro.


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