Pumpkin Curry with Shrimp
Oct 07, 2020, Updated Sep 23, 2025
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This Pumpkin Curry with Shrimp is something I look forward to making every October … and November … and, well, just about any time I’m looking for a cozy meal with pantry staples. Serve it over riced cauliflower for a Whole30-compatible dinner and enjoy the thick, savory curry sauce by the spoonful.
The canned pumpkin and other pantry ingredients – diced tomato and coconut milk, specifically – are mixed with fresh ingredients to build a hearty curry that’s weeknight dinner made easy.
Why You’ll Love This Pumpkin Curry
- Instant creaminess: The sweetness of coconut milk and the thick, creamy texture from pumpkin purée adds a silky base to pair with the delicate flavor of protein-packed shrimp.
- Seasonally satisfying: Pumpkin, butternut squash and warm spices set the tone for this cozy, fall dinner that’s delightful anytime throughout the year. Shrimp Pumpkin Curry is a great recipe for using up extra canned pumpkin you might find out of season.
- Pantry-friendly: This recipe relies on pantry staples (pumpkin purée, diced tomatoes, coconut milk). That makes it easy to build from what you have on hand. I always keep shrimp in the freezer, and a bag of butternut squash, so the key ingredients are at the ready.
- Versatile serving options: Serving with riced cauliflower makes this Whole30 compatible and lower-carb friendly. Serve it with brown rice or quinoa for a heartier bowl.
Recipe Tips & Recommendations
Thawing butternut squash
If you’re using frozen diced butternut squash, thaw it slightly (microwave or leave overnight in the refrigerator). This will help it cook evenly. While you can add the frozen squash directly to the curry, it will introduce extra water as it thaws. That adds cooking time to the shrimp curry recipe.
Shrimp timing & tips
Shrimp cooks fast — only add it in once the curry sauce and squash are cooked through and you’re ready to serve. Overcooked shrimp will become rubbery, so 3 to 5 minutes is usually all it takes. The shrimp will almost cook completely from the heat of the curry itself.
Add depth of flavor
Use a good quality curry powder or blend you trust. If you want a bit more flavor, add ½ teaspoon ground turmeric, ½ teaspoon smoked paprika and/or ½ teaspoon of cayenne for more intensity. Be sure to taste as you go, so you can adjust the flavor accordingly.
Fresh, grated ginger adds brightness the canned pumpkin needs. Don’t skip it. You can substitute ginger paste from a tube or the frozen cubes you can buy in the grocery store.
Thickness & consistency
The sauce thickens as it cooks and will continue to thicken a bit as it cools. If it seems too thick, loosen with a splash of vegetable broth, water or a bit more coconut milk.
Make it vegetarian
If you’d rather skip the shrimp, this makes a great vegetarian pumpkin curry. Swap the shrimp for chickpeas, tofu or lentils. Be sure to adjust seasonings and simmer time based on the time it takes to cook each ingredient.
If you’re searching for a pumpkin curry recipe with shrimp that’s rich, cozy and easy to pull together, this is it. And, if you enjoyed this recipe, you might also like my Vegetarian Pumpkin Chili or Pumpkin Risotto. Both of these recipes also use canned pumpkin from the pantry.
Pumpkin Curry with Shrimp
Ingredients
- 2 tablespoons coconut oil, or extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ tablespoon curry powder
- 14.5 ounces canned diced tomatoes
- 15 ounces canned pumpkin puree
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1½ cups butternut squash, diced (frozen or pre-cut work best)
- 1 pound shrimp, peeled and deveined
- 1 lime
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat a large skillet on medium-high heat and add coconut oil. Once hot, add in sliced onion and red pepper. Cook for about 7 to 10 minutes, until onion is translucent.
- Add minced garlic and grated ginger and cook for another 1 to 2 minutes. Add in curry powder, diced tomatoes and canned pumpkin puree. Stir until well combined.
- Bring to a simmer and cook for about 10 minutes, or until water from canned tomatoes has cooked off. Stir in vegetable broth, coconut milk and diced butternut squash. Season with salt and pepper.
- Return to a simmer and cook until diced squash is cooked through, about 15 minutes.
- Taste and adjust seasoning, as needed. Add shrimp and cook for about 5 minutes, until shrimp is just cooked through.
- Squeeze in juice of 1 lime, stir and serve.
Notes
Like this? Leave a comment below!
This curry tastes amazing!