Pumpkin Shrimp Curry Recipe

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Pumpkin Shrimp Curry
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  1. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 665.37 Kcal (2786 kJ)
Calories from fat 409.97 Kcal
% Daily Value*
Total Fat 45.55g 70%
Cholesterol 66.99mg 22%
Sodium 1941.87mg 81%
Potassium 638.71mg 14%
Total Carbs 57.32g 19%
Sugars 6.23g 25%
Dietary Fiber 5.17g 21%
Protein 13.63g 27%
Vitamin C 15.1mg 25%
Vitamin A 0.4mg 12%
Iron 4.2mg 23%
Calcium 91.5mg 9%
Amount Per 100 g
Calories 174.84 Kcal (732 kJ)
Calories from fat 107.73 Kcal
% Daily Value*
Total Fat 11.97g 70%
Cholesterol 17.6mg 22%
Sodium 510.28mg 81%
Potassium 167.84mg 14%
Total Carbs 15.06g 19%
Sugars 1.64g 25%
Dietary Fiber 1.36g 21%
Protein 3.58g 27%
Vitamin C 4mg 25%
Vitamin A 0.1mg 12%
Iron 1.1mg 23%
Calcium 24mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
  • 19

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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