Shrimp and Butternut Squash in Coconut Milk Broth
Immerse your taste buds in a vibrant fusion of flavors with this Shrimp and Butternut Squash in Coconut Milk Broth recipe—a perfect one-pot dish that combines creamy, aromatic coconut milk with sweet, tender butternut squash and juicy shrimp. Infused with the zest of fresh ginger, garlic, and fragrant lemongrass, this Thai-inspired dish is elevated by a touch of red curry paste, fish sauce, and lime juice for a balanced medley of spice, tang, and umami. Ready in just 45 minutes, this comforting, gluten-free meal is ideal for weeknight dinners or casual entertaining. Serve it over fluffy steamed rice or with crusty bread to soak up the rich, soul-warming broth, and top it off with fresh cilantro and green onions for a burst of color and freshness.
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 3 cups Butternut squash (peeled and cubed)
- 1 can Coconut milk (full-fat)
- 2 cups Chicken or vegetable broth
- 1 medium Onion (diced)
- 1 tablespoon Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 2 stalks Lemongrass (smashed and cut into 2-inch pieces)
- 2 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 0.25 cup Cilantro (chopped)
- 2 stalks Green onion (sliced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the garlic, ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
Add the lemongrass stalks and butternut squash to the pot. Stir to coat the squash in the spice mixture.
Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes or until the squash is tender.
Add the coconut milk, fish sauce, and brown sugar to the pot. Stir well to combine.
Season the shrimp with salt and pepper, then add them to the pot. Simmer for 4-5 minutes or until the shrimp turn pink and are fully cooked.
Remove the lemongrass stalks from the pot and discard.
Stir in the lime juice and adjust seasoning with additional salt or sugar if needed.
Serve hot, garnished with chopped cilantro and green onions. Enjoy with steamed rice or crusty bread.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4769 mg | 207% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.9 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3926 mg | 84% | |
*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.
