This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 305 calories; 13 g fat (4 g sat, 5 g mono); 252 mg cholesterol; 14 g carbohydrate; 31 g protein; 4 g fiber; 610 mg sodium; 301 mg potassium.

Nutrition bonus: Selenium (74% daily value), Vitamin C (50% dv), Iron (35% dv), Vitamin A (25% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat

This was really quick and easy and delicious. My husband loved it and he's not a fan of very spicy foods. I did use the Madras curry. Also, happy to find that the prep time includes shelling the shrimp.

Anonymous, Milton, VT

I find this dish to be average, nothing to excite the taste buds. I did make it exactly to the recipe directions, and using Madras curry powder to kick it up a notch. My partner enjoyed it but I found it lacking. I doubt I will make it again. Sorry.

Michael , Vancouver, BC