Ingredients
- 2 tablespoon canola oil
- 2 tablespoon Madras curry powder
- 1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined
- 1 pound sugar snap peas, trimmed
- 1 cup “lite” coconut milk
- 1/4 cup lemon juice
- 1/2 teaspoon salt
Cooking Directions
Step 1
Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.
Nutrition Info
- Serving: Per serving
- Calories: 305
- Carbohydrates: 14g
- Fat: 13g
- Protein: 31g
- Dietary Fiber: 4g
- Saturated Fat: 4g
- Monounsaturated Fat: 5g
- Cholesterol: 252mg
- Potassium: 301mg
- Sodium: 610mg
- Exchanges: 1 starch, 4 lean meat
- Carbohydrate Servings: 1