- 2 tablespoons canola oil
- 2 tablespoons Madras curry powder
- 1 1/2 pounds raw shrimp (16-20 per pound), peeled and deveined
- 1 pound sugar snap peas, trimmed
- 1 cup 'lite' coconut milk
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.