This Sheet Pan Shrimp Tikka Recipe is Dangerously EASY!
Sheet Pan Shrimp Tikka is a delicious and easy to make dish!
Things to know:
What is tikka?
Derived from the Hindi/Urdu word for “bits” or “pieces”, a tikka refers to boneless chunks of meat (usually chicken or lamb) or vegetarian alternatives that are:
Marinated: Soaked in a blend of yogurt and robust spices.
Cooked: Skewered and grilled, traditionally in a clay tandoor oven.
Famous Dishes: The most well-known are Chicken Tikka and Chicken Tikka Masala, where the roasted tikka pieces are simmered in a rich, spiced, tomato-and-cream-based sauce (masala)
What is shrimp tikka?
Shrimp Tikka is a flavorful, aromatic Indian dish featuring succulent shrimp marinated in yogurt and spices, then grilled or pan-seared. It can be enjoyed dry as a vibrant appetizer (tikka) or simmered in a rich, creamy tomato-based sauce to make Shrimp Tikka Masala.
What is the difference between tikka and curry?
The fundamental difference is that “curry” is a broad umbrella term for any dish featuring a spiced sauce, while “tikka” specifically refers to bite-sized, roasted meat (usually chicken). A tikka masala is simply one highly specific, incredibly popular type of creamy curry.
What country eats the most shrimp?
Japan eats the most shrimp per capita, with an average annual consumption of over 7 pounds per person. However, in terms of total volume, the United States is the world’s largest market, consuming over 750,000 metric tons annually.
What country grows the most shrimp?
China is the world’s largest overall producer of shrimp, farming millions of metric tons annually for both domestic and international markets.
However, in terms of global shrimp exports—which dominate the farmed shrimp found in U.S. supermarkets and restaurants—Ecuador and India are the undisputed industry leaders.
What city is the shrimp capital of the world?
Mazatlán, Mexico: Shrimp Capital of the World. Like most countries with strong culinary traditions, the secret to falling in love with Mexico is getting to know its regional cuisines.
Ingredients:
2 T Greek yogurt
1 T ginger paste or finely grated ginger (from a 1-inch piece)
1 T garlic paste or freshly grated garlic (3 to 6 cloves)
2 1/2 t ground cumin
2 1/2 t garam masala
1 1/2 t Kashmiri chile powder or other mild red chile powder
1 t ground coriander
1/2 t ground turmeric
2 T 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 t cumin seeds
Lemon wedges, for serving
Naan, roti or rice, for serving
1. Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.
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. On a large sheet pan, toss all the bell peppers with the onion, the remaining 1 tablespoon of oil, the cumin seeds and 1/2 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. 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. Serve with naan, roti or rice, along with lemon wedges. ENJOY!
Equipment used:
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