Nutrition per serving may change if servings are adjusted.
8 scallions, trimmed
2 cloves garlic
1 1-inch piece fresh ginger, peeled
1 pound large shrimp, peeled and deveined
1 tablespoon curry powder, divided
2 teaspoons canola oil, divided
1½ cups frozen peas
1 cup reduced-sodium chicken broth
Salt & freshly ground pepper, to taste
Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside.
Toss shrimp with 1½ teaspoons curry powder in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.
Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1½ teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.
162 calories;4 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 20 g protein; 73 mcg folate; 143 mg cholesterol; 3 g sugars; 0 g added sugars; 1,559 IU vitamin A; 11 mg vitamin C; 106 mg calcium; 2 mg iron; 895 mg sodium; 348 mg potassium