Shrimp Pumpkin Curry
Shrimp pumpkin curry is a fast, filling dinner made with canned pumpkin, coconut milk, and butternut squash. The shrimp goes in for the last 5 minutes so it stays tender, and served over riced cauliflower, it's Whole30 compatible.
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This Shrimp Pumpkin Curry is something I look forward to making every October, 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, including diced tomato and coconut milk, are mixed with fresh ingredients to build a hearty curry that’s weeknight dinner made easy.
Ingredients You’ll need
Most of this curry comes from the pantry and freezer. I always keep a bag of shrimp and a bag of diced butternut squash in the freezer, so the key ingredients are ready whenever I need them.
A full ingredient list with quantities is in the recipe card below, but here’s an overview of what you’ll need:
- Canned pumpkin purée, the base of the sauce and an easy way to use up extra cans out of season
- Coconut milk, canned, for a little sweetness and a creamy texture
- Diced tomatoes and vegetable broth, to balance the pumpkin and thin the sauce
- Butternut squash, frozen or pre-cut to save prep time
- Onion and red bell pepper, thinly sliced
- Garlic, fresh ginger, and curry powder, for the warm spice base
- Shrimp, peeled and deveined, fresh or thawed
- Lime, juiced at the end to brighten the curry
Tips for Making Shrimp Pumpkin Curry
Thaw the squash first. 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.
Add the shrimp last. Shrimp cooks fast, so only add it 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.
Build more 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.
Adjust the thickness. 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 plant-based. If you’d rather skip the shrimp, swap in chickpeas, tofu, or lentils, and adjust the simmer time for each. For a vegan version built around tofu from the start, try my Pumpkin Curry with Tofu.
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.
Shrimp Pumpkin Curry
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 tablespoons 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, juiced
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This curry tastes amazing!