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The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor.
1 tablespoon olive oil
1 1/2 pounds large shrimp, peeled and deveined
8 ounces sugar snap peas or snow peas
1 tablespoon McCormick® Curry Powder
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Sea Salt Grinder
1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk
2 tablespoons white wine
2 teaspoons lime juice
1 tablespoon cornstarch
3 green onions, sliced
Heat oil in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder, garlic powder and sea salt. Cook and stir 5 minutes or until shrimp begins to turn pink.
Stir coconut milk, wine and lime juice into cornstarch in small bowl until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and boil 2 minutes. Sprinkle with green onions. Serve over rice, if desired.
(Amount per serving)
I loved it. Easy to make. Even my 2 year loved it.
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