Sugar Snap Pea & Shrimp Curry

From EatingWell:  May/June 2007


  • 2 tablespoons canola oil
  • 2 tablespoons Madras curry powder
  • 1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined
  • 1 pound sugar snap peas, trimmed
  • 1 cup “lite” coconut milk
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt


  1. Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.


Per serving: 305 calories; 13 g fat ( 4 g sat , 5 g mono ); 252 mg cholesterol; 14 g carbohydrates; 31 g protein; 4 g fiber; 610 mg sodium; 301 mg potassium.

Nutrition Bonus: Selenium (74% daily value), Vitamin C (50% dv), Iron (35% dv), Vitamin A (25% dv), Calcium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 4 lean meat

This entry was posted in Fish, Gluten Free, Main Dishes, Shrimp and tagged , . Bookmark the permalink.

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