Vadouvan and Orange Shrimp 1 Comment

Sep 27, 2009

Last Monday, I started a new job. It’s been a hectic week—meeting new people, and learning a new culture. The last thing I want to do when I get home is to cook an elaborate meal. In my previous post, I highlighted how vadouvan spices can really add deep and exotic flavors to protein.

Since, I made a large batch of vadouvan, I was able to make this healthy and flavorful vadouvan and orange shrimp delight in the time it would have taken me to order take-out.

Orange Juice is used as the main acid in this dish and adds a tangy flavor that compliments the shrimp and enhances the vadouvan. Imagine a south Indian curry with shrimp—fragnant, and aromatic. Jasmine rice helps soak up the buttery sauce.


6 tablespoons unsalted butter
cup fresh orange juice
cup vadouvan (Indian spice blend)
1 ½ lb large shrimp in shell, peeled and deveined
1 tablespoon fresh lemon juice



Cook Time

25 minutes


Melt butter in a 12-inch heavy skillet over medium heat and cook until butter gives off a nutty fragrance and is golden brown, about 2 minutes.

Add juice and vadouvan, then increase heat to medium-high and boil, swirling skillet occasionally, until liquid is syrupy and reduced by about half, about 2 minutes.

Toss shrimp with ½ tsp salt. Add to skillet and sauté until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.


Gourmet Magazine

Filed Under

Seafood and Main Course

Ingredients Used


1 Comment

You have me convinced. I'll be making vadouvan spices this weekend. All of a sudden, I keep seeing it pop up in restaurant menus.

—Isabelle, over 4 years ago

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