Shrimp Curry with Snap Peas

This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as nice to look at as it is to eat…yummy!

4 servings
Total Time: 25 minutes

Nutrition Profile

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons curry powder (mild or hot)
• 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

Preparation

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

Serve over brown rice.

Nutrition

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.