Curry Shrimp Tray Recipe

Prepare shrimp

Rinse shrimp under cold water, pat dry with paper towels, and place in a large mixing bowl. If frozen, thaw completely and remove excess moisture.

Make marinade

In a separate bowl, whisk together yogurt, curry powder, ground cumin, ground coriander, turmeric, minced garlic, grated ginger, lemon juice, salt, black pepper, and 1 tablespoon vegetable oil until smooth.

Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer than an hour to avoid the yogurt beginning to 'cook' the shrimp.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the center.

Prepare vegetables

On a large rimmed baking sheet (lined with foil or parchment for easy cleanup), toss the halved potatoes with 1 tablespoon olive oil, 0.5 tsp salt, 0.25 tsp black pepper, and smoked paprika. Spread them cut-side down in a single layer. Roast for 15 minutes to begin cooking the potatoes.

After the initial potato roast, remove the tray from the oven. Add the sliced red bell pepper, red onion wedges, zucchini, and cherry tomatoes to the tray. Drizzle remaining 1 tablespoon olive oil over the vegetables and sprinkle remaining 0.25 tsp salt, 0.25 tsp black pepper, and red pepper flakes. Toss gently to combine and arrange in a mostly single layer around the partially roasted potatoes.

Return the tray to the oven and roast for an additional 8–10 minutes, until vegetables begin to soften but are not fully tender. Total potato roast time should be about 23–25 minutes; adjust if using larger potatoes.

Add shrimp to tray

Remove the baking sheet from the oven. Using tongs, arrange the marinated shrimp over the partially roasted vegetables and potatoes in a single layer, allowing excess marinade to drip off (do not pour large amounts of marinade onto tray).

Add coconut milk

Drizzle the coconut milk across the tray in small amounts (about 1/2 cup) to add moisture and a mild curry sauce; this will mingle with pan juices while roasting.

Return the tray to the oven and roast for 6–8 minutes more, or until the shrimp are opaque, pink, and just curled (internal temp ~120–125°F for large shrimp). Do not overcook — shrimp cook quickly.

If you prefer slightly charred edges, switch to broil for the final 1–2 minutes, watching carefully to avoid burning.

Remove the tray from the oven. Sprinkle chopped cilantro and optional chopped mint and sliced green onions across the tray. Transfer lime wedges to a corner of the tray or a serving bowl.

Taste a piece of potato or vegetable and adjust seasoning if needed with a pinch of salt or a squeeze of lime juice. Serve the curry shrimp tray family-style straight from the baking sheet or transfer to a warmed platter.

Leftovers: refrigerate within 2 hours in an airtight container for up to 2 days. Reheat gently in a 350°F oven for 8–10 minutes or in a skillet with a splash of water to revive the sauce.