curried shrimp with sugar snap peas

curried shrimp with sugar snap peas

prep time: 15 minutes
cook time: 10 minutes
ready in: 25 minutes

makes: 6 servings


  • 1 Tablespoon olive oil
  • 1½ lbs large shrimp, peeled and deveined
  • 8 oz. sugar snap peas or snow peas
  • 1 Tablespoon McCormick® Curry Powder
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon Sea Salt using McCormick® Sea Salt Grinder
  • 1 can (13.66 oz.) Thai Kitchen® Lite Coconut Milk
  • 2 Tablespoons white wine
  • 2 teaspoons lime juice
  • 1 Tablespoon cornstarch
  • 3 green onions, sliced

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


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

note: Recipe provided by McCormick
per serving:  176 Calories, 8g Fat, 3g saturated fat, 168mg cholesterol, 335mg sodium, 6g Carbohydrates, 2g fiber, 20g protein