The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry.
15m
PREP TIME
10m
COOK TIME
171
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry.
15m
PREP TIME
10m
COOK TIME
171
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- 1 tablespoon butter
- 1 1/2 pounds large shrimp, peeled and deveined
-
1/2
pound
sugar snap peas
![substitution]( "substitution")
Substitutions available
- snow peas
- 2 teaspoons McCormick Gourmet™ Organic Curry Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
-
1
can
(13.66 ounces)
Thai Kitchen® Gluten Free Lite Coconut Milk
![substitution]( "substitution")
Substitutions available
- organic lite coconut milk
- 2 tablespoons white wine
- 2 teaspoons lime juice
- 1 tablespoon cornstarch
- 3 green onions, sliced
INSTRUCTIONS
- 1 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
- 2 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
- 3 Serve over cooked rice, if desired
NUTRITION INFORMATION
(per Serving)
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Ingredients 6 Servings
- 1 tablespoon butter
- 1 1/2 pounds large shrimp, peeled and deveined
-
1/2
pound
sugar snap peas
![substitution]( "substitution")
Substitutions available
- snow peas
- 2 teaspoons McCormick Gourmet™ Organic Curry Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
-
1
can
(13.66 ounces)
Thai Kitchen® Gluten Free Lite Coconut Milk
![substitution]( "substitution")
Substitutions available
- organic lite coconut milk
- 2 tablespoons white wine
- 2 teaspoons lime juice
- 1 tablespoon cornstarch
- 3 green onions, sliced
INSTRUCTIONS
- 1 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
- 2 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
- 3 Serve over cooked rice, if desired
TIPS AND TRICKS
Flavorful Tip: For added heat, substitute McCormick Gourmet™ Hot Madras Curry Powder. For added heat and color, substitute McCormick Gourmet™ Red Curry Powder.
Salad and Dressings
Asparagus and Shrimp Salad with Lemon Dill Vinaigrette
![Asparagus and Shrimp Salad with Lemon Dillinaigrette]( "Asparagus and Shrimp Salad with Lemon Dillinaigrette")
