New This Month

Curried Citrus Shrimp

If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, December/January 1998


  • 2 oranges
  • 1 pound large shrimp, tails on, peeled and deveined
  • 1 tablespoon hot curry powder
  • 1/4 teaspoon coarse salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 stalks celery, strings removed, cut into 1/4-inch dice
  • 1 teaspoon dried oregano
  • 1 cup tomato juice
  • 1/2 cup heavy cream or yogurt
  • Fresh sprigs oregano, for garnish


  1. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.

  2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

  3. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.

  4. Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.

  5. Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.

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