main dishes

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.
15m
PREP TIME
10m
COOK TIME
171
CALORIES
11
INGREDIENTS

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Ingredients 6 Servings

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.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes