Sugar Snap Pea & Shrimp Curry

Sugar Snap Pea & Shrimp Curry

8 Reviews
From: EatingWell Magazine, May/June 2007

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.

Ingredients 4 servings

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  • 2 tablespoons canola oil
  • 2 tablespoons Madras curry powder
  • 1½ pounds raw shrimp, (16-20 per pound), peeled and deveined
  • 1 pound sugar snap peas, trimmed
  • 1 cup “lite” coconut milk
  • ¼ cup lemon juice
  • ½ teaspoon salt


  • Active

  • Ready In

  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

  • Per serving: 289 calories; 13 g fat(4 g sat); 4 g fiber; 14 g carbohydrates; 28 g protein; 82 mcg folate; 214 mg cholesterol; 5 g sugars; 1 g added sugars; 1,466 IU vitamin A; 70 mg vitamin C; 155 mg calcium; 3 mg iron; 563 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value), Vitamin A (29% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 4 lean meat

Reviews 8

May 09, 2015
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By: EatingWell User
Needs more, but good start Not a bad base. I wasn't expecting to like this at all since I'm not a fan of coconut-based foods that aren't desserts, but the flavor was subtle enough that I did like it. Based on other reviews, I added onion and garlic, as well as some coriander and turmeric. I think an addition of basic, parsley, and some other vegetables would really knock this one out of the park. Will make again with some variations.
February 11, 2013
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By: purple.3ye
Easy and flavorful I used Tangine spice instead of the madras curry powder. Used cornstarch along with the light coconut milk to thicken the sauce. Added seasoning salt at the end to taste. The curry wasn't overwhelming at all like some of the previous reviews said. It was an interesting flavor though. Served over qunioa and brown rice. Pros: Easy prep and cook time
July 10, 2012
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By: EatingWell User
Delicious- but added onion and garlic! This was a delicious and satisfying dish. I started with a saute of onion and garlic (and some garlic scapes because they are in season), and used regular coconut milk. The lemon juice adds a surprising and tasty zip.
July 10, 2012
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By: EatingWell User
Delicious- but added onion and garlic! This was delicious!! Simple and delicious and satisfying. Started with a saute of onion and garlic (and added a few garlic scapes, since they are in season) and served it on a bed of basmati rice. Try it! The lemon juice adds a nice twist.
October 19, 2010
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By: EatingWell User
My boyfriend and I really didn't like this recipe. While it was really easy to make we found it to taste sour. Maybe it's the qty of lemon juice? The sauce was also very thin. We ended up throwing it all out and getting take out. Very expensive evening.
June 13, 2010
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By: jordanhorowitz
We really enjoyed this simple, flavorful and quick-and-easy curry. I started with a saute of sliced onions, though. Then followed the recipe.
May 04, 2010
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By: EatingWell User
I used regular curry powder from the spice section of the grocery store, I couldn't find "madras" curry powder. Also, the lite coconut milk doesn't give nearly the flavor or thickness of regular coconut milk, it may be worth the calories to just use regular coconut milk.
December 21, 2009
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By: EatingWell User
This is truly a quick but very easy dish to make. We like it so much that for winter parties I just do the shrimp in the sauce, take the shrimp out and chill. Add corn starch to the sauce and stir until thickened, chill. Its a great change from the standard shrimp with cocktail sauce. My most asked for recipe.
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