Rating: 3.88 stars
5 Ratings
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  • 4 star values: 5
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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


Ingredient Checklist


Instructions Checklist
  • 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 Facts

289 calories; protein 27.6g; carbohydrates 14.3g; dietary fiber 4.4g; sugars 4.7g; fat 13.4g; saturated fat 3.8g; cholesterol 214.3mg; vitamin a iu 1466.3IU; vitamin c 69.9mg; folate 81.8mcg; calcium 154.5mg; iron 3.2mg; magnesium 71.6mg; potassium 456.3mg; sodium 563.4mg; thiamin 0.2mg; added sugar 1g.

1 starch, 4 lean meat