 | | Directions | 1. Heat oil in large skillet on medium-high heat. Add shrimp and sugar snap peas; sprinkle with curry powder, garlic powder 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 and boil 2 minutes. Sprinkle with green onions. Serve over rice, if desired. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 1/2 pounds large shrimp, peeled and deveined |
| - | | 8 ounces sugar snap peas %3cu%3eor%3c/u%3e snow peas |
| - | | 1 tablespoon McCormick® Curry Powder |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1 can (14 ounces) lite coconut milk |
| - | | 2 tablespoons white wine |
| - | | 2 teaspoons lime juice |
| - | | 1 tablespoon cornstarch |
| - | | 3 green onions, sliced |
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| | Nutrition (per serving) | Calories: 176 Calories
Fat: 8 Grams
Protein: 20 Grams
Cholesterol: 168 Milligrams
Carbohydrates: 6 Grams
Sodium: 335 Milligrams
Fiber: 2 Grams
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