1-First, gather everything in one spot to keep things smooth. Preheat your oven to 450°F (232°C) and line a sheet pan with non-stick foil this makes cleanup a breeze. In a large bowl, combine the 1 lb large shrimp with ½ tablespoon of the olive oil and the 1 tablespoon dry jerk seasoning. Stir well and let it chill in the fridge for 20 minutes to soak up those flavors.

2-While the shrimp marinates, prep your veggies. On the lined sheet pan, add the sliced green bell pepper, red bell pepper, ½ red onion, and 1 cup chopped pineapple. Drizzle them with the remaining ½ tablespoon olive oil, then season with about ½ teaspoon salt and ½ teaspoon pepper. Pop this into the oven for 15 minutes to get everything tender and aromatic.

3-After that time, pull the pan out carefully. Push the veggies to one side and lay out the marinated shrimp in a single layer on the other side. Slide it back into the oven for another 10 minutes until the shrimp is pink and cooked through. Once done, serve it up right away with warm tortillas, lettuce wraps, or over rice for a complete meal in just 35 minutes total.

4-For dietary swaps, like using tofu instead of shrimp, add that in the mixing step to ensure it absorbs the seasoning. This approach keeps the recipe flexible and fun, perfect for family dinners or solo nights.