Name: Curry Shrimp with Peas
Ingredients: 3 tablespoons grapeseed oil; 1 ounces 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)

Shop Ingredients

How this works

Curry Shrimp with Peas

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

Course: Entree

Keyword: chickpeas, curry, shrimp

Servings:

Calories: 125kcal

Author: Corinne Trang

Ingredients

3 tablespoons grapeseed oil
1 ounces 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

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.
Add the shrimp, curry and lemon juice, and stir-fry until cooked through and golden, about 5 minutes.
Add the peas, season with salt and pepper, and stir-fry for 2–3 minutes more.
Serve, garnished with stir-fried ginger and garlic and fresh lemon zest.

Notes

©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

Nutrition

Calories: 125kcal | Carbohydrates: 5g | Fat: 6g | Sodium: 485mg | Potassium: 190mg

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine