Fajita-Inspired Sheet Pan Coconut Shrimp with Pineapple and Sweet Onions
Name a better duo than coconut and pineapple. With Cook with Manuela’s simple and easy one-pan dinner, you get Gorton’s crunchy and delicious Coconut Shrimp, oven-roasted pineapple and sweet onion all in one dish.
Ingredients
Gorton's seafood
1 package Gorton’s Coconut Shrimp
2 cups fresh pineapple, cut into chunks
1 large sweet onion, sliced
1 tbsp olive oil
1 tsp chili powder
Salt and pepper, to taste
1/2 tsp smoked paprika
Fresh cilantro, for garnish
Red pepper flakes, optional
For Serving:
Fresh salsa
Guacamole
Sour cream
Warm tortillas
Preparation
Step 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine pineapple chunks and sweet onion slices. Drizzle with olive oil, then sprinkle with chili powder, smoked paprika, salt, and pepper. Toss to coat.
Step 3
Spread the seasoned pineapple and onions on the baking sheet in an even layer. Add the Gorton’s Coconut Shrimp to the sheet pan, spaced evenly.
Step 4
Roast in the preheated oven for 15-20 minutes, or until the onions are tender and the shrimp is crispy and golden.
Step 5
Remove from the oven and garnish with lime slices and fresh cilantro if desired. Serve with fresh salsa, guacamole, sour cream, and warm tortillas. Squeeze the roasted lime wedges over the top for extra flavor.
Featured product
Coconut Shrimp
