Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 1/2 pounds large shrimp, peeled and deveined

  3. 8 ounces sugar snap peas or snow peas

  4. 1 tablespoon McCormick® Curry Powder

  5. 1/2 teaspoon McCormick® Garlic Powder

  6. 1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder

  7. 1 can (13 2/3 ounces) Thai Kitchen® Lite Coconut Milk

  8. 2 tablespoons white wine

  9. 2 teaspoons lime juice

  10. 1 tablespoon cornstarch

  11. 3 green onions, sliced

Instructions Jump to Ingredients ↑

  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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