Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

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. Skill Level: Beginner

15 min Prep
15 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 173
Protein 16.6g
Total Carbohydrates 8.0g
Dietary Fiber 1.8g
Net Carbohydrates 6.2g
Sugar 2.8g
Total Fat 7.2g
Saturated Fat 4.4g
Trans Fat 0.1g
Cholesterol 147.7mg
Sodium 598.0mg
SmartPoints® 4.0


  • 1 Tablespoon butter
  • 1 1/2 pounds medium or large raw shrimp (deveined)
  • 3 cups sugar snap peas
  • 2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups canned light coconut milk
  • 2 Tablespoons white wine
  • 2 teaspoons lime juice
  • 1 Tablespoon corn starch
  • 6 Tablespoons sliced green onion (scallion)


  1. 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.
  2. In a bowl, stir together the coconut milk, wine, lime juice and cornstarch until smooth.
  3. Add the coconut milk mixture to the shrimp mixture. Stirring constantly, bring to a boil on medium heat, and boil 2 minutes.
  4. Sprinkle the green onions on top.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company