Description
A delightful stir-fry featuring tender grilled shrimp and well-seasoned butternut squash, enhanced with aromatic Bengali spices.
Ingredients
Units
- 1/2 lbs large peeled and deveined shrimp
- 1/2 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1 tablespoon oil
- 1 medium butternut squash, peeled and cubed
- Salt to taste
- 1 tablespoon chopped cilantro
Instructions
- In a bowl, mix the shrimp with turmeric, cumin, coriander, and red chili powder. Set aside to marinate for 10 minutes.
- Heat oil in a pan over medium heat. Add the butternut squash and cook until tender, about 10 minutes.
- Add the marinated shrimp to the pan and stir-fry until the shrimp is cooked through, about 5 minutes.
- Season with salt and garnish with chopped cilantro before serving.
Notes
For a spicier dish, increase the red chili powder. Panch phoron can be found in Indian grocery stores or made at home by mixing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
- Cholesterol: 150