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. Source: EatingWell Magazine, May/June 2007
Ingredients
Directions
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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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Nutrition Facts
Per Serving:
289 calories; 13.4 g total fat; 3.8 g saturated fat; 214 mg cholesterol; 563 mg sodium. 456 mg potassium; 14.3 g carbohydrates; 4.4 g fiber; 5 g sugar; 27.6 g protein; 1466 IU vitamin a iu; 70 mg vitamin c; 82 mcg folate; 155 mg calcium; 3 mg iron; 72 mg magnesium; 1 g added sugar;
Exchanges:
1 starch, 4 lean meat
