Curried Shrimp with Sugar Snap Peas Recipe - Allrecipes.com
Curried Shrimp with Sugar Snap Peas Recipe
  • READY IN 25 mins

Curried Shrimp with Sugar Snap Peas

Recipe by  

"The sweetness of sugar snap peas, coconut milk and shrimp is highlighted by a mild curry flavor in this easy to prepare, colorful curry. Pick your favorite curry powder - the curry tastes great with Red Curry Powder, mild Indian Curry Powder or hot Madras Curry Powder."

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Melt butter in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder and garlic salt. Cook and stir 5 minutes or until shrimp begins to turn pink.
  2. Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and simmer 2 minutes. Sprinkle with green onions. Serve over rice, if desired.
Kitchen-Friendly View

Footnotes

  • *Or use McCormick® Gourmet Collection® Hot Madras Curry Powder or McCormick® Gourmet Collection® Red Curry Powder.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2006

Wife has raved about this dish all night & this morning too! Loved it myself. Wife says it was restaurant quality & I must make it again soon. Made a few changes: added 1 cup cauliflower, 1 cup broccoli, one small summer squash, one small zucchini to boiling water with noodles for 4 mins. To shrimp added 3 teaspoons curry powder & extra teaspoon of red pepper flakes (we like it hot). Added 1/2 cup cilantro about 5 minutes before serving. EXCELLENT!

 
Most Helpful Critical Review
Aug 21, 2006

I used Hot Madras curry powder, fresh garlic and lemon juice. I also added carrots. It smelled amazing, but tasted bland.

 

9 Ratings

Aug 17, 2006

This was a very nice recipe. I doubled the curry as others did and also added some red pepper to spice it up. I served it over rice and it was very good (even enjoyed by two 13-year olds). My only negative comment is that the sauce is rather voluminous and strong in flavor, so that it was difficult to taste the shrimp itself. Next time I would probably cut down the coconut milk in order to make it less saucy. Other than that, it was very good!

 
Jan 02, 2006

Really enjoyed this recipe! We didn't have enough curry powder (we use it a lot) so I added a little Garam Masala and I used petite frozen peas and it worked out great. My DH says it would be great as a side with just the peas too.

 
Oct 31, 2005

This was easy, healthy (only 4 pts per serving on Weight Watchers), and quite good, so I'm giving it 4 stars. You need to double the curry, otherwise the dish is a bit bland. We only had 3/4 pounds of Extra Large Tiger Shrimp, so we added some reduced fat firm tofu and it worked perfectly. We ate this over brown rice, with a salad. Very yummy and perfect for a busy night when you're too tired to do much prep work.

 
Aug 02, 2006

I'm not a huge seafood lover so I used pork, cooked it a little longer before adding the peas, and the flavors worked well together. I couldn't find light coconut milk so I used regular and I think it was a little heavy so I would recommend sticking with that part of the recipe. It was delicious but needed a little more spice or salt or something...but I'm certain you could figure it out for your own taste. My first try with curry and I wasn't disappointed!

 
Mar 14, 2006

This recipe was a hit! I did add additional curry. We actually topped it off with a wedge of lime.

 
Nov 11, 2008

This was absolutely delicious! I grilled up a banana and then sliced it up and added it to the dish which just made it that much better! (Being that the dish was decently sweet, there was no fatty dessert craving afterward either!)

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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