Sugar Snap Peas & Shrimp Curry

By mikinsue

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.

Nutrition Bonus: Selenium (74% daily value), Vitamin C (50% dv), Iron (35% dv), Vitamin A (25% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat

Ingredients

• 2 * 2 tablespoons canola oil
• 2 * 2 tablespoons Madras curry powder
• 1 1/2 * 1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined
• 1 * 1 pound sugar snap peas, trimmed
• 1 * 1 cup “lite” coconut milk
• 3 * 3Tbs lemon juice
• 1/2 * 1/2 teaspoon salt
• Can substitute snow peas for sugar snap peas.

Preparation

Step 1

1. 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.