Ingredients for Shrimp And Butternut Squash In Coconut Milk Broth
- Fat Free Low Sodium Chicken Broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon tomato paste
- Crushed Red Pepper Flakes
- Fresh Ground Black Pepper
- Light Coconut Milk
- Butternut Squash
- Red Bell Pepper
- Large Shrimp
- Cooked Basmati Rice
- Fresh Lime Juice
- Fresh Cilantro
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How to Make Shrimp And Butternut Squash In Coconut Milk Broth
- In a large saucepan, whisk together 4 cups chicken broth, 1 tablespoon brown sugar, 1 teaspoon salt, 1 tablespoon tomato paste, 1/2 teaspoon crushed red pepper, 1/4 teaspoon black pepper, and 1 (13.5 ounce) can full-fat coconut milk.
- Add 1 pound butternut squash, peeled, seeded, and cubed, and 1 bell pepper (any color), chopped.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the squash is tender.
- Stir in 1 pound shrimp (peeled and deveined), or 1.5 cups cooked chicken or firm tofu, cubed.
- Bring back to a gentle simmer and cook for 1-2 minutes, or until the shrimp is pink and cooked through. (If using chicken or tofu, simply heat through.)
- Stir in 1/2 cup uncooked long-grain rice.
- Add the juice of 1 lime and 1/2 cup chopped fresh cilantro.
- Heat for another 2 minutes, stirring occasionally, to allow the flavors to meld.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
21g
Fat
1g
Carbs
12g
