Sugar Snap Pea and Shrimp Curry
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 2 people
Categories: Asian, Fish, Gluten-Free
Ingredients
- 1 tablespoons canola oil
- 1 tablespoons Madras curry powder
- 3/4 pounds raw shrimp, (16-20 per pound), peeled and deveined
- 1/2 pound sugar snap peas, trimmed
- 1/2 cup “lite” coconut milk
- 1/8 cup lemon juice
- 1/4 teaspoon salt
Directions
-
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.