Shrimp and Squash Curry

Dive into the rich, aromatic flavors of Shrimp and Squash Curry, a vibrant dish that brings together tender shrimp, sweet butternut squash, and creamy coconut milk in a symphony of warming spices. Infused with fragrant curry powder, turmeric, fresh ginger, and garlic, this recipe delivers layers of bold and complex flavors, complemented by a hint of lime juice for brightness. Ready in just 40 minutes, it’s a satisfying and wholesome meal perfect for weeknight dinners or special occasions. Serve it with fluffy rice or warm naan for a complete, comforting experience. Packed with wholesome ingredients and customizable heat levels, this curry is gluten-free, dairy-free, and a true celebration of fresh, flavorful cooking! Keywords: shrimp and squash curry, easy curry recipe, butternut squash, coconut milk curry, gluten-free dinner, seafood recipes, quick curry ideas.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 cups butternut squash, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• 1 cup vegetable or chicken broth
• 1 tablespoon lime juice, freshly squeezed
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon red chili flakes (optional)
• 0 optional cooked rice or naan for serving

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the curry powder and turmeric powder. Stir well to combine and toast the spices for 1 minute.

Step 5

Pour in the vegetable or chicken broth and bring to a simmer.

Step 6

Add the cubed butternut squash to the pot and cook for 10-12 minutes, stirring occasionally, until the squash starts to soften.

Step 7

Reduce the heat slightly and pour in the coconut milk. Stir to combine and bring to a gentle simmer.

Step 8

Add the shrimp to the curry, making sure they are evenly distributed. Cook for 5-6 minutes, or until the shrimp turn pink and opaque.

Step 9

Season the curry with salt, black pepper, and optional red chili flakes, adjusting to taste.

Step 10

Stir in the freshly squeezed lime juice and sprinkle the chopped cilantro on top.

Step 11

Serve the shrimp and squash curry hot, accompanied by cooked rice or naan, if desired.

Nutrition Facts

Serving size	(1835.4g)

Amount per serving	% Daily Value*
Calories	1279.5

Total Fat 30.1g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 857.3mg	0%
Sodium 7891.6mg	0%
Total Carbohydrate 144.2g	0%
Dietary Fiber 17.7g	0%
Total Sugars 40.7g
Protein 120.9g	0%

Vitamin D 0IU	0%
Calcium 591.1mg	0%
Iron 16.4mg	0%
Potassium 3147.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.3%

Protein: 36.3%

Carbs: 43.3%