Name: Sugar Snap Pea & Shrimp Curry
Total time: 25 min
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; ¼ cup lemon juice; ½ teaspoon salt

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.

total:

25 mins

Servings:

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
¼ cup lemon juice
½ teaspoon salt

Directions

Step 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.

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Nutrition Facts

Per Serving:

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.

Exchanges:

1 starch, 4 lean meat

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts