Curry-Roasted Shrimp with Oranges

Ingredients

• 2 large organic seedless oranges
• ½ tsp kosher salt, divided
• 1½ pounds wild shrimp (30-40 per pound), peeled and de-veined
• 1 Tbsp expeller-pressed extra-virgin olive oil
• 1 Tbsp curry powder, preferably Madras (see INGREDIENT NOTE)
• ½ tsp freshly ground pepper

Directions

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 tsp salt. Roast until the oranges are slightly dry, about 12 minutes.
2. Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and remaining 1/4 tsp salt in a large bowl. Transfer shrimp to baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide oranges and shrimp among four plates and serve.

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

MAKE AHEAD TIP: Refrigerate for up to four days. Reheat before serving.

Nutrition Facts

Per serving: 253 calories; 7 g fat (1 g sat, 3 g mono); 259 mg cholesterol; 13 g carbohydrate; 35 g protein; 4 g fiber; 488 mg sodium; 338 mg potassium.


Nutrition Bonus: Selenium (93% daily value), Vitamin C (70% daily value).

Exchanges: 1 fruit, 5 very lean meat, 1 fat (mono), 1 Carbohydrate Serving