Shrimp, oranges and curry make a great flavor trio. Serve over rice as a main course or as is for an appetizer.
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
- 2 large seedless oranges
- 1/2 teaspoon kosher salt, divided
- 1 1/2 pounds shrimp (30-40 per pound), peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon curry powder, preferably Madras (see note)
- 1/2 teaspoon freshly ground pepper
- Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.
Preheat the oven to 400 degrees F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
Meanwhile, toss the shrimp with oil, curry powder, pepper, orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
253 calories; 7g total fat; 1g total saturated fat; 259mg cholesterol; 548mg sodium; 13g carbohydrates; 4g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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