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Sugar Snap Pea & Shrimp Curry

Sugar Snap Pea & Shrimp Curry

Nutrition Facts
  • cal. (kcal) 305
Sugar Snap Pea & Shrimp Curry
  • Makes: 4 servings
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 14

Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons 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

Directions

  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 Information

Servings Per Recipe: 4
PER SERVING: 305 cal., 13 g total fat (4 g sat. fat), 252 mg chol., 610 mg sodium, 14 g carb. (4 g fiber), 31 g pro.

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