Sheet-Pan Shrimp Tikka

Name: Sheet-Pan Shrimp Tikka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 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 1/2 teaspoons ground cumin; 2 1/2 teaspoons garam masala; 1 1/2 teaspoons Kashmiri chile powder or other mild red chile powder; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 2 tablespoons vegetable oil or other neutral oil, divided; Salt; 1 1/2 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 1/2 teaspoons cumin seeds; Lemon wedges, for serving; Naan, roti or basmati rice, for serving

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: 4(8)
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

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

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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.