Shrimp, a sheet pan, a bowl; what could be easier for a weeknight dinner? This needs a little cooking time for the vegetables, but you’ll have it all together in about 45 minutes. Serves 4:
Sheet Pan Shrimp Tikka
- 2 tablespoons Greek yogurt
- 1 tablespoon ginger paste or finely grated ginger (from a 1” piece)
- 1 tablespoon garlic paste or freshly grated garlic (3 to 6 cloves)
- 2½ teaspoons ground cumin
- 2½ teaspoons garam masala
- 1½ teaspoons Kashmiri chili powder or other mild red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 tablespoons vegetable oil, divided
- Salt
- 1½ pounds large peeled and deveined shrimp
- 3 bell peppers cut into 1” pieces
- 1 small red onion, cut into 1” wedges
- 1½ teaspoons cumin seeds
- Lemon wedges, for serving
- Naan, basmati rice, for serving
Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450°F/230°C.
Make a quick marinade for the shrimp: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, ground cumin, garam masala, chili powder, coriander, turmeric, 1 tablespoon of oil and 1 teaspoon of salt. Add the shrimp and toss to coat. Set aside to marinate.
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 any really browned vegetables. Arrange a rack 6” from the broiler and set the oven to broil on high.
Place the marinated shrimp in a single layer on top of the roasted vegetables. Broil on the top rack until the shrimp begin to brown–3 to 5 minutes. Carefully remove the sheet pan, flip the shrimp and broil for another 3 minutes. Serve with naan, or basmati rice, lemon wedges and enjoy!
My verdict:
Super easy, super good! I made it easier with 2 tablespoons of ginger/garlic paste (find it in an Asian grocery, great to have for lazy days when you don’t feel like peeling and mincing). We’re not huge pepper fans, so I only used half of a very large green pepper, but next time, I’ll probably grab some red peppers and add another onion. Broccoli could be another option.
If there were some kicking around, I’d sprinkle some chopped cilantro on top to serve, but that will have to wait until next time.
You could probably slice up some chicken thighs or breasts and give them the same treatment, maybe a little more marinating and cooking time.
