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

Source: EatingWell Magazine, Fall 2004


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat 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 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.


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 Facts

1 1/2 cups
188 calories; protein 23.9g; carbohydrates 9.6g; dietary fiber 2.2g; sugars 5.7g; fat 5.4g; saturated fat 1g; cholesterol 214.3mg; vitamin a iu 458IU; vitamin c 30mg; folate 33.2mcg; calcium 121mg; iron 0.7mg; magnesium 41.7mg; potassium 213.6mg; sodium 1258.6mg.

1 fruit, 5 lean meat, 1 fat