Pineapple Shrimp Packets
Elevate your weeknight dinner game with these vibrant Pineapple Shrimp Packets—an effortless, flavor-packed dish that's as delicious as it is fun to make! Juicy shrimp are marinated in a sweet and savory blend of soy sauce, honey, garlic, and olive oil, then paired with fresh pineapple chunks, colorful bell peppers, and red onion. Wrapped in foil and oven-baked, this no-mess recipe ensures perfectly tender shrimp and caramelized vegetables infused with tropical sweetness. Ready in just 30 minutes, it’s an ideal meal for busy weeknights or casual entertaining. Serve over fluffy white or brown rice for a complete, wholesome dish that will transport your taste buds to paradise. Perfect for seafood lovers and fans of easy, oven-baked recipes, this one-pot wonder brings bold flavors and minimal cleanup to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1.5 cups fresh pineapple, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 cups cooked white or brown rice (for serving)
Instructions
Preheat your oven to 425°F (220°C).
Cut 4 large sheets of aluminum foil (about 12x12 inches each).
In a medium-sized bowl, whisk together the soy sauce, honey, olive oil, minced garlic, black pepper, and red pepper flakes (if using).
Add the shrimp to the bowl and toss to coat them evenly in the marinade. Let the shrimp sit for 5-10 minutes while you prepare the vegetables.
Divide the diced pineapple, red and yellow bell peppers, and red onion evenly among the 4 foil sheets, placing them in the center of each sheet.
Top each vegetable pile with a portion of the marinated shrimp and drizzle any remaining marinade over the top.
Fold the foil sheets into packets by bringing the opposite sides together and rolling them tightly to seal. Then, fold the ends up to ensure no steam escapes during cooking.
Place the sealed packets on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Carefully open the packets (watch out for hot steam) and serve immediately over cooked rice or as is for a lighter option.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 80.8 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2501 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
