Curry-Roasted Shrimp with Oranges

Curry-Roasted Shrimp with Oranges

5 Reviews
From: EatingWell Magazine, Fall 2004

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large seedless oranges
  • ½ teaspoon kosher salt, divided
  • 1½ pounds shrimp, (30-40 per pound), peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon curry powder, preferably Madras (see Note)
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  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 ¼ 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 ¼ 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.
  • Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
  • Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 188 calories; 5 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 24 g protein; 33 mcg folate; 214 mg cholesterol; 6 g sugars; 0 g added sugars; 458 IU vitamin A; 30 mg vitamin C; 121 mg calcium; 1 mg iron; 1,259 mg sodium; 214 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fruit, 5 lean meat, 1 fat

Reviews 5

April 17, 2012
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By: EatingWell User
This was very good. when serving, The shrimp and oranges need to be tossed together so that the oranges are covered with the curry. This helps with the bitterness of the roasted oranges. I served this with rice
September 26, 2011
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By: Amanda Darlene Gall
Bitter oranges Prawns were good love curry dishes but the oranges were so bitter it made the dish taste horrible.
December 23, 2010
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By: m.malatesta
Did't care for it, but I had some beautiful blood oranges, which were very sweet but turned bitter in cooking. And red curry powder, which was spicy. The prawns turned out good, but the oranges had a bitter taste. Disappointing. Maybe navels work better. Pros: spicy, pretty Cons: bitter
June 30, 2010
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By: EatingWell User
This is my favorite recipe so far and in fact is the favorite of everyone else I've been cooking for as well. Very tasty! If you've never had curry before, try this and you'll be hooked.
December 10, 2009
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By: EatingWell User
I was VERY skeptical about this one...however it was amazing! It tastes like something someone else would order for you at some fancy asian fusion restaurant in the city, and force you to try, then you fall in love! Very flavorful! Almost tastes extravagant! I've never made anything with curry, but this was a very easy recipe! I joined the National Body Challenge (by Discovery Channel) and this was part of my meal plan. I made it with seasame green beans (also from and they went well together.
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