Name: Sheet Pan Jerk Shrimp with Coconut Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 1 1/2 pounds Shrimp, peeled and deveined; 1 medium Onion, thinly sliced; 2 Bell peppers, chopped into bite-size cubes (or use 1 lb sweet mini bell peppers, sliced); 2 Tablespoons Cooking Oil, divided; 2 Tablespoons Jerk Seasoning Mix; 10 ounces Diced Pineapple (fresh or 1 15-oz can diced pineapple, drained and rinsed); 1 Lime, sliced into wedges; 2 cups Uncooked Jasmine Rice; 1 13-ounce can Light Coconut Milk; 1 1/2 cups Water

Jump to Recipe

If you’re searching for a weeknight dinner that’s vibrant, zesty, and downright irresistible, Sheet Pan Jerk Shrimp with Coconut Rice is your new go-to recipe. Imagine spicy, aromatic shrimp cozied up with sweet peppers, juicy pineapple, and fluffy coconut-infused jasmine rice—all coming together with minimal prep and cleanup. This island-inspired meal is a beautiful symphony of sweet, savory, and a hint of heat, making it a dish everyone at the table will want seconds of. Whether you’re a spice lover or just after something a little special yet simple, Sheet Pan Jerk Shrimp with Coconut Rice promises flavor, color, and satisfaction in every bite.

Sheet Pan Jerk Shrimp with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sheet Pan Jerk Shrimp with Coconut Rice lies in how each ingredient shines; every component adds flavor, texture, or color that instantly transports your senses. Gather these essentials and get ready to build layers of vibrant taste effortlessly.

Shrimp: The star protein, peeled and deveined to soak up maximum jerk flavor and cook in minutes.
Onion: Thinly sliced for mellow sweetness and caramelization under the broiler.
Bell Peppers: Chopped or sliced; they bring crunch, color, and natural sweetness that pairs perfectly with spicy shrimp.
Cooking Oil: Helps everything brown beautifully on the sheet pan and prevents sticking.
Jerk Seasoning Mix: The secret to that signature Caribbean warmth and kick; use your favorite blend for just the right amount of heat.
Diced Pineapple: Adds juicy bursts of sweetness; fresh or canned both work wonders.
Lime: Fresh wedges brighten up each bite with a zingy finish.
Jasmine Rice: The fragrant, fluffy base that soaks up every delicious drop of coconut milk and shrimp juices.
Light Coconut Milk: Infuses the rice with silky tropical richness without weighing it down.
Water: Ensures the rice cooks to tender, perfect doneness and balances the coconut milk.

How to Make Sheet Pan Jerk Shrimp with Coconut Rice

Step 1: Prep and Preheat

Kick things off by turning on your oven’s broiler. This sets the stage for that irresistible char on the shrimp and veggies, just like you’d get from grilling, but without ever leaving your kitchen. While the broiler heats, tackle your rice on the stove or in the Instant Pot.

Step 2: Rinse and Start the Coconut Rice

Before anything else, rinse your jasmine rice under running water until it turns clear—this step is worth the few extra moments, as it keeps the rice delightfully fluffy and non-sticky. Get that going in a saucepan or the Instant Pot with coconut milk, water, and just a pinch of salt to make the most aromatic, creamy base for your shrimp.

Step 3: Cook Rice – Stovetop or Instant Pot

For stovetop, bring your rinsed rice with coconut milk, water, and salt to a boil, then simmer low and gentle, lidded for 20 minutes. Lift the lid, let it simmer a little longer uncovered, then fluff with a fork. For the Instant Pot, mix everything in, seal, and cook on high pressure for 4 minutes, allowing a natural release for that perfect, tender texture. Whichever method you choose, your kitchen will smell amazing!

Step 4: Prepare and Season the Shrimp

While the rice cooks, line a sheet pan with foil for quick cleanup. Drizzle on a tablespoon of oil and spread onions and bell peppers evenly. Toss your shrimp in the remaining oil and jerk seasoning—add a sprinkle of salt if your spice mix doesn’t already have it. This marinade wraps every shrimp in big, bold Caribbean flavor.

Step 5: Assemble and Broil

Add the seasoned shrimp to your prepared sheet pan, nestling them among the peppers and onion. Slide the pan under the hot broiler and let everything roast, shaking the pan here and there. In about 5 minutes, your shrimp should be opaque and juicy, perfectly cooked alongside charred, sweet peppers. Squeeze over half the lime for a pop of freshness right out of the oven.

Step 6: Finish and Serve

To serve, spoon fluffy coconut rice onto plates, then top with broiled jerk shrimp, caramelized peppers and onions, and a generous helping of pineapple for a juicy, sweet contrast. Keep extra lime wedges handy for the table—everyone will want a fresh spritz!

How to Serve Sheet Pan Jerk Shrimp with Coconut Rice

Garnishes

Let your creativity shine with garnishes. A scattering of fresh cilantro, sliced green onions, or a few extra lime wedges brighten up each plate and make the colors pop even more. For a little crunch, add toasted coconut flakes or a handful of chopped cashews just before serving—the texture contrast is divine!

Side Dishes

Sheet Pan Jerk Shrimp with Coconut Rice is satisfying on its own, but if you’re feeling festive, pair it with simple sides like black beans, a tangy mango salad, or even quick sautéed greens. These light, fresh additions balance the rich coconut rice and the smoky heat from the shrimp beautifully.

Creative Ways to Present

For a casual crowd, serve everything family-style straight from the sheet pan with a big bowl of coconut rice on the side. Or, for something special, layer the rice, shrimp, peppers, and pineapple in vibrant bowls—garnished to the nines for an Instagram-worthy feast! You can even tuck the shrimp and toppings into warm tortillas or lettuce wraps with a drizzle of creamy sauce for a fun hand-held option.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Keep any remaining Sheet Pan Jerk Shrimp with Coconut Rice in airtight containers and refrigerate for up to 3 days. Store the shrimp and rice separately if possible so the rice doesn’t soak up too much extra moisture.

Freezing

While the coconut rice and shrimp can both be frozen, the texture of the shrimp will be best the first time around. If you do freeze, pack portions into freezer-safe containers or bags and freeze for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

Bring leftovers back to life by reheating the shrimp and vegetables in a skillet over medium heat just until warmed through—avoid overcooking to keep the shrimp tender. The coconut rice can be microwaved or warmed in a pan with a splash of water to fluff it up again. A fresh squeeze of lime always helps restore the dish’s sparkle!

FAQs

Can I use frozen shrimp for Sheet Pan Jerk Shrimp with Coconut Rice?

Yes, you can absolutely use frozen shrimp—just make sure to thaw them completely and pat them dry before tossing with jerk seasoning, for the best flavor and texture under the broiler.

Is it possible to make the coconut rice with brown rice?

Certainly! Brown jasmine rice is a great alternative; just be aware it requires a longer cooking time and a bit more liquid. Start with the same method and adjust as needed until the grains are tender and creamy.

How spicy is Sheet Pan Jerk Shrimp with Coconut Rice?

The heat level depends on your jerk seasoning! Some blends bring serious kick, while others are milder. Start with less, taste, and add more if you like things extra spicy—you can always adjust to your preference.

What’s the best way to make this dish gluten free?

Most of the ingredients are naturally gluten free, but double-check your jerk seasoning blend to ensure there are no hidden gluten-containing additives or fillers. Otherwise, Sheet Pan Jerk Shrimp with Coconut Rice is a safe bet for gluten-free diners!

Can I make Sheet Pan Jerk Shrimp with Coconut Rice ahead for meal prep?

Absolutely! Prepare the rice and shrimp as directed, then store in individual containers. It’s a meal prep gem—just reheat and top with a squeeze of lime before enjoying for lunch or a quick dinner all week long.

Final Thoughts

Give yourself a culinary getaway and try Sheet Pan Jerk Shrimp with Coconut Rice for your next dinner. With vibrant flavors, easy prep, and dazzling presentation, it’s one of those recipes that will quickly become a cherished favorite. You’ll love how effortless and fun it is to bring a little Caribbean sunshine to your table—so gather your ingredients and let the good vibes roll!

Sheet Pan Jerk Shrimp with Coconut Rice Recipe

★★★★★

4.9 from 23 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Sheet Pan Jerk Shrimp with Coconut Rice recipe is a flavorful and easy-to-make dish that combines the vibrant spices of jerk seasoning with succulent shrimp, sweet pineapple, and aromatic coconut rice. Perfect for a quick weeknight dinner or a casual gathering with friends and family.

Instructions

Coconut Rice – Stovetop: Rinse rice, combine with coconut milk, water, and salt. Bring to a boil, then simmer covered for 20 minutes, uncover and cook for 5 more minutes. Fluff with a fork.
Coconut Rice – Instant Pot: Rinse rice, combine with coconut milk, water, and salt in Instant Pot. Cook on high pressure for 4 minutes, natural release for 10 minutes, then manually release. Fluff with a fork.
For Shrimp: Line a sheet pan with foil, spread onions and bell peppers. Toss shrimp in oil and Jerk seasoning, then add to the pan. Broil for about 5 minutes until shrimp is cooked through. Squeeze lime over shrimp. Serve shrimp, pineapple, and peppers over rice with lime wedges.

Notes

You can adjust the spice level of the Jerk seasoning to suit your preference.
Feel free to add additional vegetables to the sheet pan for a more colorful dish.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Broiling
Cuisine: Caribbean