Shrimp and Snow Pea Curry

This is a delicious and SUPER FAST meal, perfect for a busy weeknight. Because it's basically a stir fry, and you use cooked shrimp, it comes together in less than 15 minutes, even including chopping! So if you're serving with rice or noodles, you'll want to get those started before you start making the curry.

I love the contrast of colors and textures in this dish. The spongy mushrooms and shrimp soak up the delicious coconutty curry sauce, and the peas provide great color AND snap. (Hence their name!)

Heat oil in a wok or large skillet over medium heat. Add onion, mushrooms, curry powder

and cook, stirring, until vegetables are soft and curry is fragrant, 2-3 minutes. Add peas and cook and stir for 2-3 minutes. Stir in coconut milk.

Bring to a boil, add the shrimp and cook until the shrimp have warmed through, about 1-2 minutes.

That's all there is to it!


One year ago: Plum Snack Cake
Two years ago: Shrimp and Goat Cheese Corn Cakes
Three years ago: Mint Chocolate Chip Ice Cream
Four years ago: Chicken and Black Bean Tostadas
Five years ago: Summer Cucumber Salad

Get more inspiration at Full Plate, Showcase Your Talent.

Shrimp and Snow Pea Curry

1 Tbsp. olive oil
1/2 cup sliced white onion
4 oz. mushrooms, quartered
2 Tbsp. curry powder
12 oz. medium cooked shrimp
12 oz. sugar snap peas, trimmed
1 cup coconut milk

Heat oil in a wok or large skillet over medium heat. Add onion, mushrooms, curry powder and cook, stirring, until vegetables are soft and curry is fragrant, 2-3 minutes. Add peas and cook and stir for 2-3 minutes. Stir in coconut milk. Bring to a boil, add the shrimp and cook until the shrimp have warmed through, about 1-2 minutes.

Recipe Source: Adapted from Eating Well