Curried Shrimp with Sugar Snap Peas


  • 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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