Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

If you’ve been around long enough, you know that in my family we love dishes over rice: sweet and sour chicken, sticky coconut chicken, pineapple meatballs, and on and on.

This meal was another jackpot. Seriously, I could have poured the coconut curry sauce into a tall glass and drank it straight up – it is that good.

Combining the magical, velvety sauce with crunchy snow peas, tender shrimp and sweet bell peppers culminated in a dinner I can’t wait to make again.

The flavors of this meal scream gourmet and the big secret is this meal only takes 30-minutes to prepare, which means you can have gourmet any night of the week.

My next conquest is to make this dish with chicken, which I think would be equally delicious.

What To ServeHoney Lime Fruit Salad 
Steamed broccoli or Buttery Peas with Thyme
Green Salad

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

Did you make this recipe?   Leave a review »

Ingredients:

Shrimp Stir Fry:

  • 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
  • 2 teaspoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 bell pepper, cored, seeded, and sliced (any type will do)
  • 8 ounces snow peas, strings removed
  • 1 cup bean sprouts
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)

Coconut-Curry Sauce:

  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch

Directions:

  1. For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
  2. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
  3. Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
All images and text ©.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted from The Best 30-Minute Recipe