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.
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.
Notes
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.