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 671.32 Kcal (2811 kJ)
Calories from fat 412.22 Kcal
% Daily Value*
Total Fat 45.8g 70%
Cholesterol 66.99mg 22%
Sodium 1954.47mg 81%
Potassium 515.51mg 11%
Total Carbs 57.61g 19%
Sugars 5.53g 22%
Dietary Fiber 4.47g 18%
Protein 13.53g 27%
Vitamin C 8.8mg 15%
Iron 3.9mg 21%
Calcium 79.6mg 8%
Amount Per 100 g
Calories 133.19 Kcal (558 kJ)
Calories from fat 81.79 Kcal
% Daily Value*
Total Fat 9.09g 70%
Cholesterol 13.29mg 22%
Sodium 387.78mg 81%
Potassium 102.28mg 11%
Total Carbs 11.43g 19%
Sugars 1.1g 22%
Dietary Fiber 0.89g 18%
Protein 2.68g 27%
Vitamin C 1.7mg 15%
Iron 0.8mg 21%
Calcium 15.8mg 8%

* 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

  • 16.4
  • 19

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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