Sugar Snap Pea & Shrimp Curry

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Sugar Snap Pea & Shrimp Curry

Sugar Snap Pea & Shrimp Curry

This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty.

Serves 4

Prep Time 25 min

Total Time 25 min.

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.


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