Thursday, November 10, 2011

Curried Orange Shrimp

When I was creating a vision for my blog, Nourish – a guide to eating green, I realized that the majority of recipes shared would be vegetarian but…occasionally fish or poultry would slip in J I could definitely live without most animal protein but I do enjoy fish. Here is a delicious creation that combines some of my favorite ingredients: sweet shrimp, flavors of citrus, spice, and curry!

Curry powder is a magical spice that is commonly associated with Thai and Indian food. While this is true, there are many other benefits of using curry powder in addition to its wonderful aroma and flavor! Curry powder is typically a blend of spices: turmeric, cumin, coriander, and cardamom. Its rich, bold, gold color comes from the primary ingredient – turmeric. Turmeric is used in India as an antiseptic and in Ayurvedic Medicine to heal skin cuts and burns.

Research has also showed that curry and curcumin (active ingredient in turmeric) improve neurological and brain health and may actually slow the spread of breast and skin cancer into other areas of the body. For more information on curry powder and its healing properties visit

After learning about the amazing healing properties of curry powder – I hope you’re ready to turn your hands yellow (from the turmeric) and enjoy these delicious shrimp!

1 ½ pounds of uncooked shrimp, peeled and deveined
2 navel oranges
1 tablespoon of EVOO
1 tablespoon of curry powder (I think I actually used a bit more)
1 teaspoon of red-pepper flakes
Sea salt
Black pepper

Preheat the oven to 400 degrees and line a jellyroll pan (baking sheet with sides) with either tinfoil or parchment paper. While the oven is warming up, zest both navel oranges into a small bowl and set aside for later use. Next, use a sharp knife to remove the orange peel and white pith off of the fruit. Cut the orange into nice small segments and spread them across your prepared pan. Sprinkle with sea salt and roast in the over for 10-12 minutes.

While the oranges are roasting, toss the shrimp and remaining ingredients, including orange zest, in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast for an additional 5-6 minutes or until shrimp are pink and cooked through. Serve the shrimp and oranges alongside some coconut brown rice and a veggie of your choice. Enjoy!

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