Sheet-Pan Shrimp Tikka

By Zainab Shah

Published June 16, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(1,260)
Comments
Read comments

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

  • 2 tablespoons Greek yogurt

  • 1 tablespoon ginger paste or finely grated ginger (from a 1-inch piece)

  • 1 tablespoon garlic paste or freshly grated garlic (3 to 6 cloves)

  • 2 ½ teaspoons ground cumin

  • 2 ½ teaspoons garam masala

  • 1 ½ teaspoons Kashmiri chile powder or other mild red chile powder 

  • 1 teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • 2 tablespoons vegetable oil or other neutral oil, divided 

  • Salt

  • 1 ½ pounds large peeled and deveined shrimp 

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 yellow bell pepper, cut into 1-inch pieces

  • 1 green bell pepper, cut into 1-inch pieces

  • 1 small red onion, cut into 1-inch wedges

  • 1 ½ teaspoons cumin seeds

  • Lemon wedges, for serving

  • Naan, roti or basmati rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 275 milligrams cholesterol; 287 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 756 milligrams sodium; 37 grams protein; 3 grams sugar

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
1,260 user ratings
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Comments

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!

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.

Jen

Okay I absolutely loved this!!! And I'm sensitive to spice! I did things a bit differently - I marinated the shrimp for ~3 hours (prepped at lunch), baked the veggies at 425 for 20 minutes, and then in a separate pan added the shrimp (one layer) and cooked them for 8 mins. Then I took the veggies out, shook the shrimp pan and put just shrimp it back in for 3 mins. It was amazing and I didn't even sprinkle lemon. Will definitely be making it again!!

Bristol

I am biased because we love Indian and Indian adjacent food but I am generous with the yogurt on this dish, which I think would keep temper the spice aversion for folks without having to modify away from the original nature of the recipe. Two tablespoons in this recipe is two big ol’ overflowing spooned dollops. Measured out it would probably be closer to a 1/4 or 1/3 cup. Also, please buy Kashmiri chili powder online or at an Indian grocery, it is a game changer for anything that calls for it. It’s worth the $4 and it’s a fun swap for regular chili powder in American recipes.

Carol

My family enjoyed this and maybe my grocery store spices are too mild but I did not find it overly spiced. However I skipped the salt completely because shrimp are way to salty to add more salt!

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