Sugar Snap Pea & Shrimp Curry

Recipe Information

Total Time: 

25 minutes



The pink of the shrimp and the green peas make it as pretty as it is tasty


  • 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


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.

Serving Suggestion

Serve with rice.

Nutritional Information

Calories: 305, Carbohydrates: 14 g., Fat: 13 mg., Saturated Fat: 4 mg., Monounsaturated Fat: 5 mg., Protein: 31 mg., Cholesterol: 252 g., Fiber: 4 g., Sodium: 610 mg.,