Active Time:35 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:35 minsTotal Time:50 minsServings:4Yield:4 servings
Active Time:35 mins
Active Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsfresh or frozen large shrimp in shells4(1/4 inch thick) slicespeeled and cored fresh pineapple, halved2cupsbite-size strips red sweet pepper2cupssliced red onions1fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)2tablespoonsolive oil1tablespoonJamaican jerk seasoning½cupcoarsely snipped fresh cilantro1 ⅓cupshot cooked brown riceLime wedges
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsfresh or frozen large shrimp in shells
4(1/4 inch thick) slicespeeled and cored fresh pineapple, halved
2cupsbite-size strips red sweet pepper
2cupssliced red onions
1fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)
2tablespoonsolive oil
1tablespoonJamaican jerk seasoning
½cupcoarsely snipped fresh cilantro
1 ⅓cupshot cooked brown rice
Lime wedges
DirectionsThaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.Sprinkle with cilantro and serve with brown rice and lime wedges.TipsTip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.Originally appeared: Diabetic Living Magazine
Directions
Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.Sprinkle with cilantro and serve with brown rice and lime wedges.TipsTip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.
Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
Sprinkle with cilantro and serve with brown rice and lime wedges.
Tips
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)351Calories9gFat37gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
