Squash & Shrimp With Coconut Milk & Chiles

20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #20957

September 14, 2015

Categories: Shrimp, Squash,



"I thought this sounded like a delicious way to use up that half can of coconut milk. Recipe source: Saveur (Aug/Sept 2015)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (489.8 g)
  • Calories 440.1
  • Total Fat - 26.8 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 159.8 mg
  • Sodium - 683.6 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 6.6 g
  • Sugars - 18.8 g
  • Protein - 21.4 g
  • Calcium - 147.2 mg
  • Iron - 3 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a saucepan over medium heat heat 1 tablespoon of the oil and add the garlic and ginger, cook stirring for a few minutes or until soft. Stir in the coconut milk, stock and syrup (if using) and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Season with salt and pepper and keep warm.

Step 2

In a skillet heat the remaining oil over high heat.

Step 3

Season the shrimp with salt and pepper and add to the skillet; cook turning until cooked through (3-5 minutes). Transfer shrimp to a plate and then return the skillet to heat. Add the squash and cook, tossing frequently until tender (3-5 minutes). Remove from heat and season with salt and pepper.

Step 4

Spoon the broth into 4 serving bowls along with the shrimp and squash. Garnish with the chile, basil and cilantro and served with the lime wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use fresh shrimp and summer squash.
  • Coconut oil will give the dish a more authentic flavor, but vegetable oil will work as well.

  • Instead of shrimp, use chicken. The benefit of this substitution is that it is a more cost-effective protein option that still provides a lot of flavor. The thinking behind this substitution is that chicken is a more widely available and affordable protein option that still complements the other flavors in the recipe.
  • Instead of red chile, use jalapeno. The benefit of this substitution is that it adds a bit of heat to the dish, which can be adjusted by removing the seeds and veins of the jalapeno. The thinking behind this substitution is that jalapeno is a more widely available and affordable pepper option that adds a bit of heat and spice to the recipe.

Curried Shrimp & Squash In a saucepan over medium heat heat 1 tablespoon of the oil and add the garlic and ginger, cook stirring for a few minutes or until soft. Stir in the coconut milk, stock and syrup (if using) and bring to a boil. Reduce heat to medium low and stir in 1 tablespoon curry powder. Simmer for 10 minutes. Season with salt and pepper and keep warm. In a skillet heat the remaining oil over high heat. Season the shrimp with salt and pepper and add to the skillet; cook turning until cooked through (3-5 minutes). Transfer shrimp to a plate and then return the skillet to heat. Add the squash and cook, tossing frequently until tender (3-5 minutes). Remove from heat and season with salt and pepper. Spoon the broth into 4 serving bowls along with the shrimp and squash. Garnish with the chile, basil and cilantro and served with the lime wed



Coconut Lime Rice - This fragrant side dish is a perfect accompaniment to the Squash & Shrimp with Coconut Milk & Chiles. The subtle sweetness of the coconut milk in the main dish is complemented by the tartness of the lime in the rice. The combination of flavors is sure to satisfy!


Grilled Asparagus with Chili-Lime Butter: This simple yet flavorful side dish is the perfect complement to the Squash & Shrimp with Coconut Milk & Chiles. The spicy chili-lime butter adds a hint of heat to the asparagus, while the lime juice brightens the flavors of the dish. The combination of flavors creates a delicious and balanced meal.




FAQ

Q: How do I season the shrimp?

A: Season the shrimp with salt and pepper before cooking in the skillet.



Q: How long should I cook the shrimp?

A: Cook the shrimp until they are pink and opaque, about 2-3 minutes per side.

2 Reviews

ForeverMama

Mmmmmm....very good and I just love how it's healthy without any flavor loss. I used smaller shrimp because that's what I had in the freezer and because I wanted to keep it simple and easier to manage when eating like soup, I removed the shells. I also added more broth to keep it more in the realm of a soup. Loved it. So good, warm and delicous. I so look forward to my work lunch because I'm bringing in the leftover. Thanks so much ellie for sharing. Made it for Billboard Tag.

5.0

review by:
(4 Nov 2019)

Luvcookn

All the flavours that we love! Wonderful soup! Used a wee bit of honey for the cane syrup and large prawns. Can not get fresh seafood here very often and therefore could not use the head and shell on. Your recipe has been saved to be made during our long winter to brighten our day. Thanks for sharing. Made for Billboard Recipe Tag.

5.0

review by:
(22 Sep 2015)

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Fun facts:

The use of coconut milk in this dish is an homage to the traditional cuisine of India, which often uses coconut milk in curries and other dishes.

The addition of cane syrup is a nod to the Creole and Cajun cuisine of Louisiana, which often uses cane syrup as a sweetener in many dishes.