Sheet-Pan Shrimp Tikka Recipe • 5★ • 45 min

Published June 16, 2025

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

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

1½teaspoons Kashmiri chile powder or other mild red chile powder

2tablespoons vegetable oil or other neutral oil, divided

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

Lemon wedges, for serving

Naan, roti or basmati rice, for serving

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.

Step 1Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.

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

Step 2Marinate 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.

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 3On 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.

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 4Place 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.

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 5Serve with naan, roti or rice, along with lemon wedges.

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

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.

Source: https://cooking.nytimes.com/recipes/1026972-sheet-pan-shrimp-tikka