There are so many ways to eat shrimp, this week’s food of the week: in salads, stir-fries, tacos, and even as a snack!
I thought I would share a simple, yet slightly exotic recipe ... a shrimp curry with roasted oranges.
Serve it with a side salad and some rice or quinoa for a full meal.
Note: It’s important to remove the white “pith” from the oranges because it can have a bitter flavor.
Orange-Curry Shrimp
(makes 4 servings)
2 large oranges, peeled with pith removed
½ tsp sea salt, divided
1½ lbs pounds peeled & deveined large shrimp
1 Tbsp extra-virgin olive oil
1 Tbsp curry powder
½ tsp dried oregano
Dash of your favorite hot sauce
½ teaspoon freshly ground pepper
Preheat your oven to 400ºF/200ºC. Line a rimmed baking sheet (with sides) with parchment paper.
Using a sharp knife, slice the oranges and then cut the slices into quarters. Spread the oranges on your baking sheet and sprinkle with sea salt. Roast for about 10 minutes – they should be slightly dry.
While the oranges are in the oven, in a medium bowl toss the shrimp with the oil, curry powder, oregano, hot sauce, and pepper.
Remove the oranges from the oven and add the shrimp to the pan. Return to the oven and bake for another 5-6 minutes until the shrimp are cooked through – they should be pink and slightly curled.
Remove from the oven and serve over rice or quinoa with green beans or broccoli. SO DELICIOUS!
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