Sheet-Pan Shrimp Tikka
Published June 17, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons Greek yogurt
- 1tablespoon ginger paste or finely grated ginger (from a 1-inch piece)
- 1tablespoon garlic paste or freshly grated garlic (3 to 6 cloves)
- 2½teaspoons ground cumin
- 2½teaspoons garam masala
- 1½teaspoons Kashmiri chile powder or other mild red chile powder
- 1teaspoon ground coriander
- ½teaspoon ground turmeric
- 2tablespoons vegetable oil or other neutral oil, divided
- Salt
- 1½pounds large peeled and deveined shrimp
- 1red bell pepper, cut into 1-inch pieces
- 1yellow bell pepper, cut into 1-inch pieces
- 1green bell pepper, cut into 1-inch pieces
- 1small red onion, cut into 1-inch wedges
- 1½teaspoons cumin seeds
- Lemon wedges, for serving
- Naan, roti or basmati rice, for serving
Nutritional analysis per serving (4 servings)
287 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 37 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.
- Step 2
Marinate the shrimp: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, ground cumin, garam masala, chile powder, coriander, turmeric, 1 tablespoon of oil and 1 teaspoon of salt. Add the shrimp and toss to coat. Set aside to marinate.
- Step 3
On a large sheet pan, toss all the bell peppers with the onion, the remaining 1 tablespoon of oil, the cumin seeds and ½ teaspoon salt. Roast the vegetables until tender and lightly browned, 20 minutes. Remove the sheet pan from the oven and flip over any especially browned vegetables. Arrange a rack 6 inches from the broiler and set the oven to broil on high.
- Step 4
Place the marinated shrimp in a single layer on top of the roasted vegetables. Broil until the shrimp start to char, 3 to 5 minutes. Carefully remove the sheet pan, flip the shrimp and broil for another 3 minutes.
- Step 5
Serve with naan, roti or rice, along with lemon wedges.
Private Notes
Comments
I might just put these on skewers and grill. Put the veggies on separate skewers from the shrimp as they cook longer and grill some Naan too.
BAD INSTRUCTIONS!!! How long should the shrimp marinate. What rack should I use to roast the vegetables and broil the shrimp?
Wayyyyyyyy too bitter. Almost inedible! Spicing was too aggressive for the shrimp and it didn’t really cook out. Tasted like raw spices. Unpleasant
Really good! I didn’t measure just followed my heart with the seasoning. Served with jasmine rice, lime wedge, thinly sliced cucumber, and whipped up a quick yogurt sauce because without it’s a little dry.
Agree with the other comments, spice mix made it inedible. I would reduce garam masala to 1/2tsp or 1tsp as a start. Thank you to the commenters I tasted the marinade before ruining shrimp!
Wondering whether or not it is a good idea to serve this cold or at room temperature for a humid Hudson Valley dinner? Would serve with cucumber Rita and naan… might make the mango sorbet if I can find room in the freezer. What are your thoughts? Would this be a good cold from the fridge dinner?