Curry-Roasted Shrimp with Oranges (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Curry-Roasted Shrimp with Oranges

http://www.eatingwell.com/recipes/curry_roasted_shrimp_with_oranges.html

From EatingWell:  Fall 2004, The EatingWell Diabetes Cookbook (2005)

Shrimp, oranges and curry make a great flavor trio. Serve over rice as a main course or as is for an appetizer.

4 servings, 1 1/2 cups each | Active Time: 25 minutes (including peeling shrimp) | Total Time: 25 minutes

Ingredients

Preparation

  1. Preheat oven to 400°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.
  2. Meanwhile, toss shrimp with oil, curry powder, pepper, the 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.

Nutrition

Per serving : 253 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 259 mg Cholesterol; 13 g Carbohydrates; 35 g Protein; 4 g Fiber; 548 mg Sodium; 338 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 5 very lean meat, 1 fat (mono)

Tips & Notes