A quick stir-fry built around the McCormick sauce on your shelf—coconut curry with Thai basil notes that coat shrimp and vegetables in minutes. The sauce does most of the seasoning work, leaving you time to chop and cook.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 52 g protein, 20 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. When it shimmers, add 2 sliced cloves garlic and let it cook for 30 seconds until fragrant, stirring often.2 min
2. Add 1 pound peeled shrimp and cook for about 2 minutes per side until they begin to turn pink and opaque, stirring often to cook evenly. Transfer to a plate.5 min
3. Add 8 ounces snap peas to the same skillet and cook for 2 minutes, tossing often, until they brighten and soften slightly. Pour in 3/4 cup curry thai basil sauce and stir to coat.3 min
4. Return the shrimp to the skillet and toss to combine with the sauce and peas. Cook for 1 to 2 minutes more until everything is heated through and the shrimp is fully opaque. Taste and adjust salt if needed.3 min

Note Swap snap peas for broccoli or bell peppers if you prefer. Leftovers keep in the fridge for two days and reheat gently over medium heat. Serve over rice or rice noodles to catch the sauce.