Prep Time: 15 minutes
Total Time: 30 minutes
Serves: 4
For the Shrimp:
1 pound large shrimp, peeled and deveined
2 teaspoons reduced-sodium tamari sauce (gluten-free)
2 teaspoons Chinese cooking wine or dry sherry
For the Sauce:
2/3 cup coconut milk
6 Tablespoons reduced-sodium chicken broth
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon Asian chili-garlic sauce or 1/8 teaspoon red pepper flakes
For the Stir-Fry:
3 green onions, minced
1 Tablespoon minced garlic
1 Tablespoon fresh minced ginger
2 Tablespoons vegetable oil or avocado oil
2 red bell peppers, stemmed, seeded, cut into thin strips
12 ounces snow peas or sugar snap peas, trimmed
1. Marinate Shrimp: In a large bowl add the tamari sauce and Chinese cooking wine and stir to combine. Add the shrimp and toss well to coat. Set aside. (Let rest for 10 minutes or up to 1 hour.) While shrimp marinate, make sauce.
2. Make Sauce: In a bowl or measuring cup, add the coconut milk, chicken broth, curry powder, sugar, cornstarch, Asian chili-garlic sauce, and salt and stir together until well combined. Set aside.
3. Prep Aromatics: In a small bowl, add the green onions, garlic, ginger and 2 teaspoons oil and set aside.
4. Cook Shrimp: In a large wok or non-stick skillet, heat 2 teaspoons oil over high heat until just smoking. Add the shrimp and spreading out evenly in a single layer in pan. Cook until lightly browned on all sides, about 2 minutes total time. (Shrimp will not be cooked through at this point.) Transfer shrimp to a clean bowl. Tent with foil. Set aside.
5. Cook Vegetables: To the now-empty-wok, add remaining 2 teaspoons oil and heat until just smoking. Add red bell pepper and stir to coat with oil. Stir fry peppers for 1 minute. Add snow peas to wok and stir to combine. Cook until peppers and snow peas are crisp-tender, about 1 more minute.
7. Add Aromatics: Make a hole in the center of the wok and add aromatics to the pan, stirring constantly and tossing with vegetables until fragrant, about 30 seconds.
8. Add Shrimp & Sauce: Add shrimp and any accumulated juices to wok. Stir sauce to combine and add to wok. Stir together to combine. Simmer together until sauce is thickened and shrimp are cooked through, about 1 to 2 more minutes.
9. Serve & Enjoy: Serve over rice. Enjoy!
