Sheet-Pan Shrimp Tikka
Published June 16, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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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.
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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
Note to self: read the comments before wasting 1.5 lb. of beautiful shrimp.
Since starting the marinade is one of the first steps, by the time the veggies are prepped and cooked 20 minutes, that amount of time should be long enough for the marinade. As a general cooking rule, roasting is typically done in the middle and lower third rack positions, baking is done in the middle rack positions and broiling is done in the upper rack positions with the oven set to broil. I hope that helps!
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.
Why is there so much water in the baking sheet and what do I do about it? Should I bake the shrimp to boil it off?
This one was a bit bland on my end. The shrimp was good. I probably won’t make this again, but if I do I’ll add more salt and double all. We ate it with baked and ate it with Lavash flatbread
Reduce the cooking time on the veggies to 15 minutes. Increase the amount of oil in the marinade to thin it out. If broiling on top rack -- reduce cook time to 3 minutes flip and two minutes.
@MCH thanks!