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.

PRINT
Categories: , , , Tags: , , , , , ,

Share this Post

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: 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!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

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

Reviews

There are no reviews yet.