Curried Sheet Pan Shrimp Dinner

EASIEST curried Sheet Pan Shrimp Dinner recipe is seriously delicious with all the flavors of Indian curry shrimp made in one pan and ready in under 16 minutes. Great served over rice or wrapped in a flatbread. One of the best Indian shrimp recipes!!!

Course Main Course

Cuisine Indian

Keyword curried sheet pan shrimp shrimp dinner, curry shrimp with rice, easy sheet pan shrimp dinner recipe, easy sheet pan shrimp recipe, sheet pan shrimp dinner with shrimp, shrimp curry in a hurry

Prep Time 8

Cook Time 12

Servings servings

Calories 232kcal

Author Maria Doss

Ingredients

Group-1

1 pound Shrimp (31 to 40 count), patted dry
1 cup diced onions (¾-inch cubes)
¾ cup diced green bell pepper ( 1-inch cubes), optional
2 cloves garlic, chopped
2 and ½ teaspoons coriander powder
¼ to ¾ teaspoon cayenne pepper powder
½ teaspoon turmeric powder
1 to 1 ¼ teaspoon salt
1 and ½ tablespoons vegetable oil

Group-2

½ cup finely chopped tomato
½ cup chopped cilantro

Equipment

Half sheet pan

Instructions

Heat oven to 425°F with oven rack in the middle.
Add all group-1 ingredients on a sheet pan (half sheet pan works well for this recipe. If you are using a large cookie sheet then there will not much sauce left to be eaten with rice. Works great for wraps ) and stir well until thoroughly combined. Spread around, so that the shrimp is in a single layer.
Bake for 8-10 minutes, until firm and cooked through.
Turn oven off and switch to broiler and continue cooking for another 1 to 2 minutes to give a nice color to the dish (this step is optional).
Remove shrimp from oven and place on a wire rack. Immediately stir in chopped tomato and cilantro. Let shrimp sit for about 5 minutes (for flavors to combine and tomatoes to soften) before serving.
Spoon shrimp and veggies (along with some of the accumulated sauce in the pan) over white rice or wrap in a flatbread for a quick and easy dinner.
Alternatively, you could add some cooked rice on the sheet pan, give everything a good toss and serve.

Notes

Shrimp – I used thawed, frozen shrimp (31/40 count) that are patted dry. You could leave the tails intact or remove.

To thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.

Half sheet pan works well for this recipe. If you are using a large cookie sheet then there will not much sauce left to be eaten with rice. Works well for wraps.

Bell pepper is optional.

Adjust cayenne pepper powder to suit your spice level. But, DO NOT SKIP

Nutrition