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.
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Recipe Information
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)
- optional cooked rice or naan for serving
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder and turmeric powder. Stir well to combine and toast the spices for 1 minute.
Pour in the vegetable or chicken broth and bring to a simmer.
Add the cubed butternut squash to the pot and cook for 10-12 minutes, stirring occasionally, until the squash starts to soften.
Reduce the heat slightly and pour in the coconut milk. Stir to combine and bring to a gentle simmer.
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.
Season the curry with salt, black pepper, and optional red chili flakes, adjusting to taste.
Stir in the freshly squeezed lime juice and sprinkle the chopped cilantro on top.
Serve the shrimp and squash curry hot, accompanied by cooked rice or naan, if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 7892 mg | 343% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 40.7 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3148 mg | 67% | |
*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.
