Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

This seafood recipe, Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce, leans on shrimp, soy sauce and vegetable oil. It makes 6 servings and takes about 28 minutes.

• Yield 6 servings
• Ready in 28 minutes
• Prep 20 minutes
• Cook 8 minutes

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 medium 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

Coconut-Curry Sauce

• 1 cup coconut milk
• 1 tablespoon fish sauce
• 1-2 teaspoons red curry paste
• 1 teaspoon light brown sugar
• 1 teaspoon cornstarch

Instructions

1. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.

Give it a minute off the heat, then serve it while it is still hot.