Shrimp Pumpkin Curry

5 from 4 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Fusion

Servings:

Author: Reed Dunn

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

Serving: For a Whole30-compatible dish, serve this with riced cauliflower. If you're not looking for a low-carb or Whole30 version, this pairs perfectly with cooked long-grain brown or white rice.

Nutrition