Shrimp And Squash Curry Recipe

Name: Shrimp And Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 butternut squash or 1/2 pumpkin, cubed; 20 -30 raw peeled shrimp; 1/2 onion, chopped; 2 garlic cloves, chopped; 3 tablespoons oil; 1/4 teaspoon turmeric powder; 1/2 teaspoon salt; 1 small cinnamon stick; 1/4 teaspoon chili powder; 1 dash paprika; coriander leaves

Servings: persons

1/2 butternut squash or 1/2 pumpkin, cubed
20 -30 raw peeled shrimp
1/2 onion, chopped
2 garlic cloves, chopped
3 tablespoons oil
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 small cinnamon stick
1/4 teaspoon chili powder
1 dash paprika
coriander leaves

1
Heat oil in wok at medium-high heat.
2
Saute onions and garlic till soft.
3
Add 1/4 cup water, salt and spices.
4
Cover and cook for 3/4 minutes.
5
Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
6
Add squash, cover and cook till they are done.
7
Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
8
Serve with rice.

872

kcal

Calories

Fat

Carbs

127

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 11 ingredients. The key ingredients include: 1/2 butternut squash or 1/2 pumpkin, cubed, 20 -30 raw peeled shrimp, 1/2 onion, chopped, 2 garlic cloves, chopped, and more.

Yes, Shrimp And Squash Curry 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 Squash Curry

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