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Curry-Roasted Shrimp with Oranges

Provided by EatingWell

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Curry-Roasted Shrimp with Oranges
  • Prep:
  • Cook:
  • Ready in: 25 mins
  • Serves:

Ingredients

  • 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
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Cooking Instructions

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.

Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.

Nutritional Information per Serving

Calories 253  Carbohydrates 13  Fat 7  Saturated fat 1  
Mono unsaturated fat 3  Protein 35  Cholesterol 259  Fiber 4  Potassium 338  

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Recipe Location

This recipe has been added to the following public cookbooks:
Alfred's Cook Book, chris's best of the best

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