Sheet-pan Indian Shrimp

Ingredients

2 tablespoons Greek yogurt

1 teaspoon ground ginger

3-5 garlic cloves, minced

2 teaspoons ground cumin

3 teaspoons garam masala

1 teaspoon ground coriander

1/2 teaspoon  ground turmeric

2 tablespoons  vegetable oil

Salt

1 1/2 lbs peeled and deveined shrimp

3 bell peppers, cut into strips (ideally different colored peppers)

1 small red onion cut into fourths

Basmati rice for serving

Directions

1. Preheat oven to 450F
2. In a large bowl, whisk together the yogurt with the ginger, garlic, cumin, garam masala, coriander, turmeric, 1 tablespoon of oil and 1 teaspoon salt. Add the shrimp and mix well. Set aside to marinate.
3. On a large sheet pan, add the bell peppers, onion, one tablespoon of oil and 1 teaspoon salt.
4. Roast the vegetables until lightly browned, about 20 minutes.
5. Set oven on broil or high.
6. Place the marinated shrimp in a single layer on top of the vegetables.
7. Broil  until the shrimp start to char, about 3-4 minutes.
8. Remove the sheet pan, flip the shrimp and broil for another 3 minutes.
9. Serve over rice for a complete meal.