Name: Rice Dinner and Sheet Pan Hawaiian Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup low-sodium tamari (or low-sodium soy sauce); 2 tablespoons oyster sauce; 2 tablespoons shaoxing rice wine; 2 tablespoons agave; 1 to 2 tablespoons fresh pineapple juice (optional); 1 pound shrimp ((16-20) peeled and deveined); 1/2 teaspoon white pepper; coconut spray; 3 cups leftover cooked white or brown rice; 2 tablespoons melted coconut oil; 2 cups diced fresh pineapple; 1/2 medium red onion (chopped); 1/2 large red bell pepper (chopped); sliced green onions (for serving); cilantro leaves (for serving)

Winner-winner Sheet Pan Hawaiian Shrimp and Rice Dinner! This straightforward dinner is exploding with Hawaiian flavors. Red bell pepper and onions, sweet pineapple and perfectly cooked shrimp cooks with coconut rice for an straightforward and saucy one pan meal.

This colorful pan of deliciousness is what I call dinner heaven. One pan and done. And of course there’s the whole fact that Hawaiian flavors are present and basically anything coconut and pineapple is my food love language. So is butter and bread and anything with chocolate and marshmallow. Bonus points if it’s in ice cream.

SO back to this dinner. You must know this is one of the most unfussy and most flavor-packed things I’ve made in a while. I know-I know, I say that a lot but YOU GUYS I sometimes make this simply for me and eat it all week long for lunch.

The rice is coconut and toasty and tender. The shrimp are perfectly cooked alongside red onions, peppers and [my personal regular] pineapple. But the sauce that gets drizzle over top towards the end is simple and bursting with flavor.

To cook this sheet pan Hawaiian shrimp and rice dinner set out:

leftover white or brown rice (fresh rice tends to stick more, so making some in advance or using leftovers is dependable)
coconut oil
fresh pineapple
red bell pepper
a red onion
peeled and deveined shrimp
white pepper

For the sauce gather:

1/4 cup low sodium tamari (or low-sodium soy sauce)
2 tablespoons oyster sauce
plus 2 tablespoons agave
and 2 tablespoons shaoxing wine
1 teaspoon chili garlic paste (sambal oelek)

If I have a little pineapple juice I’ll add a splash or two, but entirely optional. Otherwise, add all ingredients to a bowl and whisk to combine.

Preheat your oven to 450℉ (or 230℃) and spray a large, rimmed metal baking sheet with coconut oil.

Toss 1 pound of peeled and deveined shrimp (thawed if previously frozen) with 1/2 teaspoon white pepper.

Pour in half of the sauce, carefully toss to coat.

Then toss 3 cups leftover white rice with 2 tablespoons melted coconut oil and spread it out onto a rimmed metal baking sheet that has been sprayed with (non aerosol) or wiped with a little extra coconut oil. Slide the pan onto the middle rack of your preheated 450° for 6 minutes, rotating the pan halfway through.

Fluff and toss the rice before spreading it back into an even layer and topping it with diced pineapple, red onion and red bell pepper. Slide the pan back into your preheated oven for 8 minutes.

Remove the pan and top with the raw shrimp discarding the sauce in the dish.

Bake for 5 minutes, before drizzling with 1/2 of the remaining sauce. Rotate the pan halfway before sliding the pan back in the oven for 5 more minutes.

That’s it! Sprinkle with sliced green onion and cilantro leaves before serving.

Scoop and serve this sheet pan Hawaiian shrimp and rice dinner on plates with extra sauce on the side. Flavor-packed doesn’t even begin to describe this.