Caramelized Sheet Pan Indian Spiced Shrimp with Zesty Mango Chutney
This vibrant dish features shrimp roasted on a sheet pan until perfectly caramelized and coated in warm Indian spices, served with a bright, zesty homemade mango chutney. It's a quick, flavorful weeknight dinner that brings restaurant-quality taste to your home kitchen.
Ingredients
Ingredients
- 1.5 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp ghee or avocado oil melted
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp salt
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup ripe mango diced, for chutney
- 0.25 cup fresh cilantro chopped, for chutney
- 2 tbsp lime juice freshly squeezed
- 1 small shallot minced, for chutney
Notes
Storage: Store leftover shrimp and chutney separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over low heat to avoid overcooking. Make-Ahead: The mango chutney can be made up to 2 days in advance. The shrimp can be marinated up to 4 hours ahead; keep refrigerated. Substitutions: Use honey or maple syrup in the chutney for sweetness instead of ripe mango if unavailable. For a dairy-free version, use avocado oil instead of ghee. Serving Suggestions: Serve over basmati rice, with naan bread, or alongside a simple cucumber salad for a complete meal.