The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 171
Sodium: 564mg
Fat: 7g
Carbohydrates: 8g
Cholesterol: 171mg
Fiber: 1g
Protein: 19g

Shrimp and Sugar Snap Peas in Curried Coconut Sauce

• Low Calorie  • Low Carbohydrates  • Low Fat

Ingredients

1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
1/2 pound sugar snap peas or snow peas
2 teaspoons McCormick® Gourmet Collection Curry Powder
1 teaspoon McCormick® Gourmet Collection Garlic Salt
1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk
2 tablespoons white wine
2 teaspoons lime juice
1 tablespoon cornstarch
3 green onions, sliced

Directions

1. Melt butter in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder and garlic 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

Flavorful Tip: For added heat, substitute McCormick® Gourmet Collection Hot Madras Curry Powder. For added heat and color, substitute McCormick® Gourmet Collection Red Curry Powder.

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