Shrimp and Sugar Snap Peas in Curried Coconut Sauce

The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry.

Serves: 6
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Melt butter 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 until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and boil 2 minutes. Sprinkle with green onions

  • Serve over cooked rice, if desired

Cooking tip

Flavorful Tip: For added heat, substitute McCormick Gourmet™ Hot Madras Curry Powder. For added heat and color, substitute McCormick Gourmet™ Red Curry Powder.

Nutrition information

(Amount per serving)

  • 171Calories: 171Cholesterol: 171mg
  • Sodium: 564mgProtein: 19g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 8g