Curry Shrimp with Peas

$0.00

Serve this colorful dish as an appetizer, or make it more substantial served over rice, Japanese buckwheat noodles or angel hair pasta.

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Description

One of my favorite combinations is shrimp with peas, infused with crispy ginger and garlic and spiced with a light dusting of curry powder. Have this colorful dish as is, served as an appetizer, or make it more substantial served over rice, Japanese buckwheat noodles or angel hair pasta.

Curry Shrimp with Peas
Recipe Type: Entree
Author: Corinne Trang
Serves: 8
Ingredients
  • 3 tablespoons grapeseed oil
  • 1 ounce ginger, peeled and paper-thinly sliced
  • 5 large garlic cloves, crushed and peeled
  • 1 pound small uncooked shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1 cup fresh green peas
  • Salt and pepper to taste
  • Juice and grated zest of 1 lemon (about 1/4 cup)
Instructions
  1. In a large skillet over high heat, add the oil and stir-fry the ginger and garlic until golden, about 3 minutes. Transfer to a plate, leaving the oil behind.
  2. Add the shrimp, curry and lemon juice, and stir-fry until cooked through and golden, about 5 minutes.
  3. Add the peas, season with salt and pepper, and stir-fry for 2–3 minutes more.
  4. Serve, garnished with stir-fried ginger and garlic and fresh lemon zest.

PER SERVING: 125 cal; 6g fat; 5g carb; 485mg sodium; 190mg potassium

©2017 by Corinne Trang. Reprinted with permission from The American Diabetes Association. Switch It Up is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733. Food Photography: Corinne Trang

 

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