Shrimp And Butternut Squash In Coconut Milk Broth Recipe

Name: Shrimp And Butternut Squash In Coconut Milk Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fat-free low-sodium chicken broth; 1 1/2 teaspoons brown sugar; 1 teaspoon salt; 2 teaspoons tomato paste; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon fresh ground black pepper; 1 (14 ounce) can light coconut milk; 2 cups butternut squash, 3/4-inch cubes; 1 cup red bell pepper, julienned; 1 lb large shrimp, peeled, deveined and halved lengthwise; 2 cups hot cooked basmati rice; 1/4 cup fresh lime juice; 3 tablespoons minced fresh cilantro

Servings: persons

3/4 cup fat-free low-sodium chicken broth
1 1/2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can light coconut milk
2 cups butternut squash, 3/4-inch cubes
1 cup red bell pepper, julienned
1 lb large shrimp, peeled, deveined and halved lengthwise
2 cups hot cooked basmati rice
1/4 cup fresh lime juice
3 tablespoons minced fresh cilantro

1
Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
2
Stir in squash and bell peppers.
3
Bring to a boil.
4
Reduce heat and simmer for about 10 minutes or until squash is tender.
5
Stir in shrimp.
6
Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
7
Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
8
Serve!

1382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup fat-free low-sodium chicken broth, 1 1/2 teaspoons brown sugar, 1 teaspoon salt, 2 teaspoons tomato paste, and more.

Yes, Shrimp And Butternut Squash In Coconut Milk Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Butternut Squash In Coconut Milk Broth

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