Warm and comforting, Shrimp and Squash Curry blends succulent shrimp, creamy butternut squash, and coconut milk with aromatic spices to create a rich, flavorful dish. This curry is perfect for those cool nights when you crave something satisfying and comforting. The combination of sweet squash, tender shrimp, and aromatic spices is not only delicious but also a wholesome meal that’s easy to prepare.
Ingredients For This Shrimp and Pesto Pizza Recipe
- 1 lb large shrimp, peeled and deveined
- 2 cups butternut squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 tablespoon vegetable oil or ghee
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 tablespoon lime juice (optional, for a zesty kick)
- 1 cup vegetable or chicken broth
How to Make This Shrimp and Pesto Pizza Recipe
- Cook the Squash: In a large pot, heat the vegetable oil over medium heat. Add the cubed butternut squash and cook for 5-7 minutes, stirring occasionally, until it starts to soften.
- Sauté the Aromatics: Add the chopped onion to the pot and sauté for 3-4 minutes, until softened. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the curry powder, cumin, turmeric, cinnamon, and cayenne pepper (if using). Cook the spices with the onions and squash for 1-2 minutes, letting them toast and release their flavors.
- Simmer the Curry: Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, or until the squash is tender and the sauce has thickened slightly.
- Cook the Shrimp: Add the shrimp to the pot and cook for 4-5 minutes, or until the shrimp turn pink and opaque. Season with salt and pepper to taste.
- Finish the Dish: Once the shrimp are cooked, remove the pot from heat. Stir in lime juice (optional) and garnish with fresh cilantro.
- Serve: Serve the
Storage Tips For This Shrimp and Pesto Pizza Recipe
Leftover Shrimp and Squash Curry can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, be careful not to overcook the shrimp. Gently heat the curry on the stovetop over low heat until warmed through. This curry can also be frozen for up to 3 months—just be sure to store the shrimp and curry separately if possible.
More Shrimp Recipes
If you love shrimp, don’t miss our article with 50 Delicious Shrimp Recipes! Whether you’re in the mood for shrimp pasta, tacos, or other creative dishes, you’ll find plenty of delicious options to explore.
Conclusion
TThis Shrimp and Squash Curry Recipe is a perfect dish for anyone looking for something comforting, flavorful, and full of rich spices. The creamy coconut milk and tender butternut squash pair beautifully with the shrimp, creating a hearty meal that’s perfect for any time of year. Whether you’re making this for a cozy dinner at home or serving it to guests, it’s sure to become a favorite in your recipe rotation. Try it out and enjoy the warm, comforting flavors of this delicious curry!
