Sugar Snap Pea & Shrimp Curry

From EatingWell: May/June 2007 — Subscribe Now!

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.

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

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

Preparation

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

Per serving: 305 calories; 13 g fat (4 g sat, 5 g mono); 252 mg cholesterol; 14 g carbohydrates; 31 g protein; 4 g fiber; 610 mg sodium; 301 mg potassium.

Nutrition Bonus: Selenium (74% daily value), Vitamin C (50% dv), Iron (35% dv), Vitamin A (25% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat