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 1
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(1,172)
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

  • 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
1,172 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.

Southern Boy

Prepared this tonight; very tasty and easy. Used fat-free Greek yogurt; happy that I cut back on spices as suggested by others. Used only one sheet pan; first the veggies at 425 degrees, and then added the shrimp on top of the veggies—one side and then the other under the broiler (about three minutes per side). Served mine over cauli rice and my wife’s over a heat-and-serve quinoa/brown rice mix. Topped both with a few dollops of fat-free Greek yogurt. Next time I’ll consider adding a handful of golden raisins and another handful of whole, raw cashews just before topping the veggies with the shrimp. I think these two additions would take this recipe to the next level!

kay in NYC

Easy to do and what a pay off! Just sublime, with a taste that's much more sophisticated and complex than I expected. And the peppers are a perfect compliment to the shrimp! I'll be making this again and again. I think it would do for company as well; to me this dish has potential well beyond a quick weeknight meal.

Linda F

Cooked today for 2 people. Used a little less than a pound of shrimp, 1 small red onion, 1 small orange bell pepper, three small carrots, about 8 large mushrooms. Followed spice directions, except can't find kashmiri chile, used 1/2 tsp cayenne pepper and 1 tsp paprika. Spices tasted somewhat raw, I think next time I would put the majority of the spice mixture on the vegetables so the spices have a longer cooking time and marinate the shrimp in a smaller amount of the spice mixture.

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