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Fried rice is so ingenious because not only does it use up leftovers that would otherwise go to waste, but it also transforms them into something crave-worthy. This sheet pan dinner — with shrimp, pineapple, and veggies — is no different.
If you don't have any cooked rice languishing in your fridge already, you're gonna want to order extra with tonight's takeout order so you can make this ASAP.
This recipe only requires 10 minutes of prep time and then about 25 minutes of cooking time, so it comes together in just over 30 minutes — perfect for busy weeknights!
To start you'll toss some peeled, deveined shrimp in some white pepper and a mixture of tamari or soy sauce, oyster sauce, shaoxing rice wine, agave, and (optional) pineapple juice and set it aside. Then you'll pour melted coconut oil over the cooked rice and spread it onto a baking sheet to toast in the oven for a bit before topping it with chopped bell pepper, pineapple, and red onion. Finally you'll add the quick-marinated shrimp and sauce!
When you're ready to eat, just serve yourself up a portion from the sheet pan. Garnish with green onion and cilantro and you've got a tropical-tasting dinner on a Tuesday!
→ Get the Recipe: Sheet Pan Hawaiian Shrimp and Rice Dinner from Simply Scratch