Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 pound large shrimp, peeled and deveined

  3. 1/2 pound fresh sugar snap peas or snow peas

  4. 2 teaspoons McCormick® Curry Powder

  5. 1 teaspoon McCormick® Garlic Salt

  6. 1 can (14 ounces) light coconut milk

  7. 2 tablespoons white wine

  8. 2 teaspoons lime juice

  9. 1 tablespoon cornstarch

  10. 3 spring onions, chopped

Instructions Jump to Ingredients ↑

  1. Directions : Melt butter in a large skillet. Add shrimp and sugar snap peas. Sprinkle with curry powder and garlic salt. Sauté until shrimp begins to turn pink, about 5 minutes. Add coconut milk, wine and lime juice to cornstarch. Stir until smooth. Add to shrimp mixture. Stir in spring onions. Bring to a boil; reduce heat and simmer 2 minutes. Serve over cooked rice, if desired.


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