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
A simple and flavorful stir-fry that pairs grilled shrimp with well seasoned butternut squash.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 1/2 lbs large peeled and deveined shrimp
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 2 teaspoon salt
- Cooking spray
- 1 tablespoon olive or mustard oil
- 1/2 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
- 1/2 frozen peas
- 1 tablespoon chopped cilantro
- Lots of freshly ground black pepper
Instructions
- Coat the shrimp with the turmeric, chili powder and half the salt.
- Spread the shrimp on a baking tray, spray with cooking spray and begin to broil on low.
- In the meantime, heat the oil in a cooking pot and add the whole red chilies and the 5-spice mixture.
- 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.
- 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.
- Cover and cook the squash till almost done (about 5 minutes).
- 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.
- Stir in cilantro and black pepper.
