Sheet Pan Thai Shrimp ‘N’ Pineapple
Sheet Pan Thai Shrimp ‘N’ Pineapple
The Fresh Express® Thai ‘N’ Cashews Chopped Kit combined with shrimp, pineapple and red pepper makes a quick and delicious weeknight meal.
Ingredients
- 2 (11.7-ounce) packages Fresh Express® Thai ‘N’ Cashews Chopped Kits®
- 1/2 cup pineapple juice, divided
- 2 tablespoons lemon juice
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chopped fresh pineapple
- 1 red bell pepper, cored, seeded, chopped
- 3 tablespoons sweet chili sauce
Instructions
- Combine 1/3 cup pineapple juice and lemon juice in a bowl. Add the shrimp and toss to coat; marinate the shrimp for 30 minutes. Drain and discard marinade.
- Heat oven to 450°F. Line a sheet pan with foil.
- Transfer shrimp to lined sheet pan; season with salt and pepper. Add the pineapple and bell pepper; arrange in a single layer. Bake for 10 to 12 minutes or until shrimp turn pink.
- Combine the remaining pineapple juice and sweet chili sauce in a bowl; drizzle over shrimp, pineapple and pepper.
- Place the greens from the Fresh Express® Thai ‘N’ Cashews Chopped Kits® into a large bowl; toss with salad dressings, reserving two tablespoons. Add the toppings; toss to combine.
- Divide salad evenly among four plates or shallow bowls. Top with shrimp, pineapple, and pepper; drizzle with reserved dressing.
Made with
