Curried Citrus Shrimp Recipes

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

CITRUS SHRIMP SALAD

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

CURRIED CITRUS SHRIMP

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

EASY CURRIED SHRIMP

Steps:

• Melt butter with curry, onion, and ginger and cook until onion begins to soften.
• Add the flour and stir to combine with butter.
• Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
• Bring to a simmer and add the shrimp.
• Simmer until the shrimp is cooked.
• Serve over rice.

CURRIED BAKED SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
• Layer shrimp in the bottom of the prepared pan.
• Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
• Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

SPICY CITRUS SHRIMP

Steps:

• Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
• Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
• Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.

CURRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

PICKLED CITRUS SHRIMP

Steps:

• For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes.
• For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool.
• Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons.
• When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp.
• To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp).
• Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade.

CURRIED GROUND SHRIMP AND NOODLES

Steps:

• Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6-8 minutes. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
• Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
• Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
• Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25-30 minutes.
• Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.

CRISP CURRIED SHRIMP

Steps:

• In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
• Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
• Serve shrimp with lemon.

QUICK N' EASY CURRIED SHRIMP

Steps:

• In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
• Add the onion, celery and garlic; cook and stir until onion is softened.
• Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
• Stir in the flour until it has been absorbed.
• Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
• Seve immediately over rice.

CURRIED SHRIMP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

CURRIED SHRIMP

Steps:

• Put water on to boil for potatoes in covered pot.
• Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
• Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
• When onions begin to soften add peas and break up.
• When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
• Chop mint or fresh coriander.
• Serve shrimp mixture with sprinkling of mint or coriander.