Stir Fried Butternut Squash with Grilled Shrimp

A simple and flavorful stir-fry that pairs grilled shrimp with well seasoned butternut squash.
By Rinku Bhattacharya

Stir Fried Butternut Squash with Grilled Shrimp

Stir Fried Butternut Squash with Grilled Shrimp
Prep Time
Cook Time
Total Time
A simple and flavorful stir-fry that pairs grilled shrimp with well seasoned butternut squash.
Recipe Type: Main
Serves: 4
  • ½ lbs large peeled and deveined shrimp
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder
  • 2 teaspoon salt
  • Cooking spray
  • 1 tablespoon olive or mustard oil
  • ½ teaspoon panch phoron (bengali 5-spice nigella, cumin, mustard, fenugreek and fennel seeds)
  • 1-2 whole dried red chilies
  • 1 teaspoon finely chopped ginger
  • 1 shallot, finely chopped
  • 2 cups peeled cubed butternut squash or pumpkin
  • ½ frozen peas
  • 1 tablespoon chopped cilantro
  • Lots of freshly ground black pepper
  1. Coat the shrimp with the turmeric, chili powder and half the salt.
  2. Spread the shrimp on a baking tray, spray with cooking spray and begin to broil on low.
  3. In the meantime, heat the oil in a cooking pot and add the whole red chilies and the 5-spice mixture.
  4. When the mixture begins crackling, add in the ginger and shallots and stir for 1-2 minutes and add in squash with the remaining salt and begin cooking on low.
  5. Turn the shrimp after 5-minutes and cook on the other side for 2-3 minutes and turn off the oven. The shrimp should be golden orange with light brown spots at places.
  6. Cover and cook the squash till almost done (about 5 minutes).
  7. Remove the cover and stir in shrimp and peas and cook on medium high heat until the peas are done and the squash is beginning to brown at spots.
  8. Stir in cilantro and black pepper.

Rinku Bhattacharya

Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.

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