Shrimp With Spicy Red Peppers & Butternut Squash Ri

Name: Shrimp With Spicy Red Peppers & Butternut Squash Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp, cleaned, tail removed & deveined; 3 cups butternut squash or 1 large squash cubed; 2 red bell peppers, sliced & diced; 1 cup white onion, finely diced; 1 15 oz can fire roasted diced tomatoes; 2 tablespoons minced garlic; 2 tablespoons extra virgin olive oil; 1/2 cup low sodium chicken broth; 1/4 teaspoon red pepper flakes; 1/2 teaspoon chilli powder; 1/2 teaspoon paprika; 2 tablespoons parsley

Servings: persons

1 pound shrimp, cleaned, tail removed & deveined
3 cups butternut squash or 1 large squash cubed
2 red bell peppers, sliced & diced
1 cup white onion, finely diced
1 15 oz can fire roasted diced tomatoes
2 tablespoons minced garlic
2 tablespoons extra virgin olive oil
1/2 cup low sodium chicken broth
1/4 teaspoon red pepper flakes
1/2 teaspoon chilli powder
1/2 teaspoon paprika
2 tablespoons parsley

1
Place butternut squash cubes in a blender or food processor and pulse until it becomes a rice like consistency, do not over process.
2
Place a large skillet over medium high heat and add olive oil, onion & red pepper flakes. Cook 2-3 minutes then add red bell pepper, garlic.
3
Cook 5 minutes then add tomatoes, butternut squash rice, salt, pepper, chili powder & paprika and stir to combine the juices with all ingredients.
4
After 5 minutes, add broth and the shrimp.
5
Cook until the shrimp another 5 minutes until it turns translucent stirring occasionally to flip them.
6
Once the shrimp has is cooked & butternut squash has reached a rice consistency remove from heat, add parsley & enjoy!

1508

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound shrimp, cleaned, tail removed & deveined, 3 cups butternut squash or 1 large squash cubed, 2 red bell peppers, sliced & diced, 1 cup white onion, finely diced, and more.

Yes, Shrimp With Spicy Red Peppers & Butternut Squash Rice 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.

That's it — enjoy your meal!

Shrimp With Spicy Red Peppers & Butternut Squash Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions