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.

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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: 8
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!

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