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.
Amount Per Serving
1 1/2poundsmedium or large raw shrimp (deveined)
3cupssugar snap peas
1 1/2cupscanned light coconut milk
3sliced green onions (scallions)
Melt the butter in a skillet on medium-high heat. Add the shrimp and sugar snap peas. Sprinkle with the curry powder, garlic powder and sea salt. Cook and stir 5 minutes or until shrimp begins to turn pink.
In a bowl, stir together the coconut milk, wine, lime juice and cornstarch until smooth.
Add the coconut milk mixture to the shrimp mixture. Stirring constantly, bring to a boil on medium heat, and boil 2 minutes.
Sprinkle the green onions on top.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing