Shrimp and Butternut Squash in Coconut Milk Broth

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 318.5

Total Fat: 5.2 g
Cholesterol: 172.3 mg
Sodium: 538.3 mg
Total Carbs: 41.3 g
Dietary Fiber: 1.0 g
Protein: 27.3 g

View full nutritional breakdown of Shrimp and Butternut Squash in Coconut Milk Broth calories by ingredient

Introduction

This recipe can be made vegetarian by substituting tofu for the shrimp and using vegetable broth.

Serving size: 1 3/4 cups. This recipe can be made vegetarian by substituting tofu for the shrimp and using vegetable broth.

Serving size: 1 3/4 cups.

Number of Servings: 4

Ingredients

3/4 C fat-free, less sodium chicken broth

1 1/2 tsp brown sugar

1 tsp kosher salt

2 tsp tomato paste

1/4 tsp crushed red pepper

1/4 tsp ground black pepper

1 (14 oz) can light coconut milk

2 C cubed peeled butternut squash

1 C julienne-cut red bell pepper

1 lb large shrimp, peeled, deveined and halved lengthwise.

2 C hot cooked basmati rice

1/4 fresh lime juice

3 Tbsp minced fresh cilantro

Directions

1. Combine first 7 ingredients in a large saucepan, stirring with a whisk. Stir in squash and bell pepper; bring to a boil. Reduce heat and simmer 10 minutes or until squash is just tender.
2. Stir in shrimp; bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice, and cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user THEMIS27.