Sheet-Pan Shrimp Tikka

By Zainab Shah

Published June 17, 2025

Sheet-Pan Shrimp Tikka
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(256)
Comments
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This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Serve with naan, roti or rice, along with lemon wedges.

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Ratings

5 out of 5
256 user ratings
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Comments

Andrew

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.

Maria

Note to self: read the comments before wasting 1.5 lb. of beautiful shrimp.

TiCo

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!

Margie D.

We made this last night and it wasn't a winner for us. Roasting peppers and onions at 450 for 20 minutes results in non-crispy veggies, then if you top them with shrimp and broil, there's even more moisture and so no hope of crunch. Our shrimp did not char, even at 5 minutes closer to the broiler than suggested. The spice mix did keep the shrimp moist, but it wasn't a hit. My husband especially disliked the cumin seeds and thought everything tasted cinnamon-adjacent.

Chris

I didn’t suffer from the “raw spice” issue that others had. I followed the recipe exactly, but here is what I did that might have helped: mixed the yogurt, oil, and ginger/garlic pastes, then added the dry spices. Marinated the shrimp while prepping the peppers/onions (I didn’t pat them dry before adding). Next time, I might cut the peppers and onions a tiny bit better, but this was pretty great, as is. For the chili pepper, I used: 1t Aleppo pepper, 1/2t paprika, and cayenne to taste.

jordan

sadly, this aploes to every recipe here.@Maria

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