Shrimp Curry w/ Snap Peas & Water Chestnuts

It’s January, which means it’s time for resolutions! For me, it is trying to be healthier and lose a few pounds. A few years back Leigh and I we planning a trip to Hawaii and I wanted to slim down from the holidays. The Daniel Plan was a pretty popular book at the time and this recipe for Shrimp Curry w/ Snap Peas & Water Chestnuts was one of the regular dishes we enjoyed through the winter months. I know, you haven’t seen any posts from me that one would consider healthy, but this one is and it’s very tasty with a nice kick from the curry. Still, it’s not over the top and is pretty low in calories. Also, preparing this dish is easy and straight forward. So, let’s get started and I hope you enjoy.

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Ingredients

• 2 Tbsp. coconut oil
• 2 Tbsp. curry powder
• 2 Pounds shrimp (medium sized), peeled and deveined
• 1 Pound sugar snap peas, trimmed
• 1/2 Cup water chestnuts
• 1 Cup unsweetened coconut milk
• Juice of 2 limes
• Sea salt, dash/pinch
• 2 tsp. cornstarch

Preparation

• In a large skillet or wok heat coconut oil over medium heat.
• Add curry powder and cook until fragrant, about 1 minute.
• Add shrimp and sugar snap peas and cook about 2 minutes.
• Add water chestnuts, coconut milk, lime juice and salt.
• Whisk in cornstarch until fully dissolved and sauce thickens slightly, about 5 minutes.

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This dish can be served over cooked brown rice or quinoa, but we usually just eat it by itself. Got to watch those extra calories….without rice or quinoa it is about 350 calories per serving.

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I hope that you enjoy this healthy and tasty dish!