Curried Shrimp with Sugar Snap Peas
Ingredients
1 tbs olive oil | ||
1 and 1/2 lbs large shrimp, peeled and deveined, tails on | ||
1/2 lb sugar snap peas or snow peas | ||
1 tbs curry powder | ||
2 tsp garlic powder | ||
kosher salt and black pepper to taste | ||
1 (13 oz) can of coconut milk | ||
2 tbs white wine | ||
3 tsp fresh lime juice | ||
1 tbs corn starch | ||
4 scallions, thinly sliced on a bias, white and green parts | ||
1-2 tsp cayenne pepper (optional) |
- Heat oil in a large skillet, using medium high heat.
- Add the shrimp and sugar snap peas, then season with salt, pepper, curry powder, garlic powder and cayenne pepper if using.
- Cook and stir for about 3-5 minutes or until shrimp are almost cooked through.
- In a small bowl, add the coconut milk, lime juice and white wine to the corn starch and stir well until smooth.
- Add the coconut milk mixture to the shrimp and stir constantly until boiling.
- Reduce heat and simmer for another 2 minutes.
- Sprinkle with the sliced scallions.
- Serve over white rice.
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