Curried Shrimp with Sugar Snap Peas

Name: Curried Shrimp with Sugar Snap Peas
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 1 tbsp olive oil; 1 1/2 pounds large shrimp peeled and deveined; 8 oz sugar snap peas or snow peas; 1 tbsp McCormick® Curry Powder; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Sea Salt Grinder; 1 can (13.66 oz) lite coconut milk; 2 tbsps white wine; 2 tsps lime juice; 1 tbsp cornstarch; 3 green onions, sliced

The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor.

15m

PREP TIME

10m

COOK TIME

176

CALORIES

11

INGREDIENTS

Ingredients 6 Servings

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 Gluten Free Lite Coconut Milk Substitutions available
- organic lite coconut milk
2 tablespoons white wine
2 teaspoons lime juice
1 tablespoon cornstarch
3 green onions, sliced

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.