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Curry Shrimp and Snow Peas

Curry Shrimp and Snow Peas
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the rice according to the package directions.
  2. Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.
  3. In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.
  4. Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.
  5. Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 621
  • Fat 29g
  • Sat Fat 20g
  • Cholesterol 259mg
  • Sodium 722mg
  • Protein 42g
  • Carbohydrate 49g
  • Sugar 1g
  • Fiber 3g
  • Iron 10mg
  • Calcium 146mg
What does this mean? See Nutrition 101 .

Quick Tip

Tail-on shrimp make for a pretty presentation. If you prefer not to deal with tails at the table, pinch them off before adding the shrimp to the coconut milk.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.