Orange Curry Shrimp

Orange Curry Shrimp

Sweet, juicy shrimp lend themselves to a sweet and spicy treatment like this one. Our version of curry shrimp takes the luscious taste of orange as a counterpoint to the heat of a blend of spices. If you have any leftovers, they’re even a little more flavorful the next day.
Course Main Course, Main Dish
Cuisine Asian, Indian


  • 2 large oranges zest & juice
  • 1 pound large shrimp peeled & deveined
  • 4 shallots thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons curry powder
  • 1 teaspoon dried oregano
  • 2 tablespoons neutral oil
  • 1 cup ripe plum tomatoes diced
  • 1 can coconut milk 12 ounces
  • 2 tablespoons fresh cilantro chopped


  • Zest and juice the oranges.
  • Take half the zest and juice, Cayenne pepper, 1 teaspoon curry powder, and 1/4 teaspoon salt. Combine in a small bowl and stir to blend.
  • Add the washed shrimp, and toss to coat evenly.
  • Allow the shrimp to marinade for about 20 minutes.
  • When the shrimp are ready, discard any remaining marinade. Heat 1 tablespoon of oil in a large skillet. Sauté the shrimp quickly, about 1 to 2 minutes per side, and then set aside.
  • Add the rest of the oil, and the shallots. Sauté for about 2 minutes, and then add the garlic and ginger, stirring frequently, until fragrant or about another 5 minutes.
  • Add all the remaining spices and orange zest, and cook for about 1 minute, stirring constantly.
  • Add the chopped tomatoes, and continue to cook over a medium to medium-high setting, stirring constantly, until the mixture is fragrant, and the tomatoes are starting to soften, or about 5 to 7 minutes.
  • Stir in the orange juice as the mixture simmers, and then add the coconut milk.
  • Bring to a boil, and simmer, bubbling, for about 10 minutes. The liquid should thicken.
  • Lower the heat to medium, and add the shrimp, cooking for another 2 minutes or so, until they are fully cooked.
  • Serve over rice, and garnish with chopped cilantro.


NOTE: #1 – You could also add veggies such as peas or zucchini to the curry. #2 – You could use canned tomatoes instead of fresh diced.
Keyword Oranges
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