Orange-Curry Shrimp

This recipe is incredibly nutrient-dense – high in protein and micronutrients your body needs ... while low in calories.

One serving contains almost 50% of the recommended daily intake (RDI) of selenium, which is excellent for your heart.

 The main ingredients (Shrimp) is an excellent source of iodine, which is necessary for proper thyroid functioning and brain health.

They also are LOADED with an antioxidant called astaxanthin. This carotenoid helps protect your cells, strengthens the heart’s arteries, and guards your brain.

There are so many ways to eat shrimp. In salads, stir-fries, tacos, and even as a snack!

I thought I would share a slightly exotic recipe ... a shrimp curry with roasted oranges.

Serve it with a side salad and some rice or quinoa for a complete meal.

It’s important to remove the white “pith” from the oranges because it can have a bitter flavour.

​(makes 4 servings)

• 2 large oranges, peeled with pith removed
• ½ tsp sea salt, divided
• 1½ lbs (680 grams) pounds peeled & deveined large shrimp
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp curry powder
• ½ tsp dried oregano
• Dash of your favourite hot sauce
• ½ teaspoon freshly ground pepper
• (optional: 2 cups (400 grams) cooked brown rice or quinoa)

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, toss the shrimp with the oil, curry powder, oregano, hot sauce, and pepper in a medium bowl.

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 the rice or quinoa. SO DELICIOUS!