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
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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