Sugar Snap Pea & Shrimp Curry

Rating: 3.88 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Nutrition Facts

Per Serving:
289 calories; 13.4 g total fat; 214 mg cholesterol; 563 mg sodium. 14.3 g carbohydrates; 27.6 g protein; Full Nutrition
Exchanges:

1 starch, 4 lean meat

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 3 stars
05/09/2015
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. Read More
purple.3ye@gmail.com
Rating: 4 stars
02/11/2013
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 Read More
EatingWell User
Rating: 4 stars
07/10/2012
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. Read More
Advertisement
EatingWell User
Rating: 4 stars
07/10/2012
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
Advertisement
jordanhorowitz@verizon.net
Rating: 4 stars
10/30/2011
We really enjoyed this simple flavorful and quick-and-easy curry. I started with a saute of sliced onions though. Then followed the recipe. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
© Copyright 2019 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 12/12/2019