Categories: Asian, Fish, Gluten-Free

Ingredients

• 1 tablespoons canola oil
• 1 tablespoons Madras curry powder
• 3/4 pounds raw shrimp, (16-20 per pound), peeled and deveined
• 1/2 pound sugar snap peas, trimmed
• 1/2 cup “lite” coconut milk
• 1/8 cup lemon juice
• 1/4 teaspoon salt

Directions

1. Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.

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