Sheet pan shrimp tikka (NYT)

Ingredients

• 2 tablespoons Greek yogurt
• 1 tablespoon ginger paste or finely grated ginger (from a 1-inch piece)
• 1 tablespoon garlic paste or freshly grated garlic (3 to 6 cloves)
• 2 1/2 teaspoons ground cumin
• 2 1/2 teaspoons garam masala
• 1 1/2 teaspoons Kashmiri chile powder or other mild red chile powder 
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 tablespoons 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 teaspoons cumin seeds

• Lemon wedges, for serving
• Naan, roti or basmati rice, for serving

Instructions

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.