Shrimp & Snow Peas with Coconut Curry Sauce Recipe

Ingredients

• Shrimp:
• 1 pound extra large shrimp (21-25 per pound), peeled and deveined
• 2 teaspoons low sodium (gluten free) soy sauce
• 2 teaspoons Chinese rice cooking wine or dry sherry **
• Stir-Fry:
• 3 scallions, minced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 5 teaspoons canola oil
• 2 red bell peppers, stemmed, seeded and cut into matchsticks
• 12 ounces snow peas, trimmed
• 1 recipe Coconut Curry Sauce (sell below)
• Coconut Curry Sauce
• (makes about 1 cup)
• 3/4 cup light coconut milk
• 6 tablespoons low sodium (gluten free) chicken broth
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 2 teaspoons curry powder
• 1/8 teaspoon red pepper flakes
• Serving size: 1 1/2 cup (not including rice)
• Cal: 240, Fat: 10g, Sat Fat: 2g, Chol: 110mg, Carb: 17g, Protein: 21g, Fiber: 4g, Sodium: 440mg
View Full Recipe at Gluten Free Edmonton