This Coconut Shrimp Curry is a light and flavorful dish made with tender shrimp, creamy light coconut milk, and butternut squash for a naturally sweet balance. It's an easy stovetop recipe that comes together in less than 30 minutes, making it a perfect choice for busy weeknights.
I love how the light coconut milk gives this curry a silky texture without being heavy and the butternut squash adds a touch of warmth and color. It reminds me of the kind of comfort food that's satisfying but still feels fresh and wholesome. Just the way I like to cook for my family!
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Why You'll Love This Recipe
Light and creamy: the use of light coconut milk keeps the curry rich in flavor without extra fat.
Balanced flavors: sweet butternut squash pairs perfectly with shrimp and a touch of heat from red pepper flakes.
Quick stovetop meal: ready in about 30 minutes from start to finish, making it perfect for weeknights.
Key Ingredients for Butternut Squash Shrimp Curry
See the recipe card below for a full list of ingredients and instructions.
- Light coconut milk: gives this curry it's creamy base with fewer calories.
- Shrimp: adds protein and cooks quickly for a tender, juicy texture.
- Butternut squash: adds sweetness and depth, balancing the spice in the curry.
- Red bell pepper: brings color and crunch to each bite.
- Fresh lime juice and cilantro: brightens the flavor and gives a fresh finish.
Ingredient Substitutions
- Sweet potatoes can replace the butternut squash.
- Full-fat coconut milk can be used for a richer flavor if preferred.
- Chicken or tofu can substitute shrimp for a different protein option.
Variations on Coconut Shrimp Curry
- Pineapple Curry: add pineapple chunks for a tropical, sweet twist.
- Spicy Thai Curry: Increase the crushed red pepper and add Thai basil for more heat.
- Green Curry: Swap the tomato paste for green curry paste for a vibrant, herb-forward version.
Tips for the Best Butternut Squash Curry
- Cut squash evenly. Small, uniform cubes help it cook quickly and evenly.
- Don't overcook the shrimp. They only need a couple of minutes once the squash is tender.
- Finish with lime and cilantro. This brightens the flavors and balances the richness.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or coconut milk to loosen the sauce
Serve With...
This Coconut Shrimp Curry is delicious served with steamed jasmine rice or Coconut Cauliflower Rice. Try pairing it with naan bread and a salad for a balanced meal.
More Easy Shrimp Recipes You'll Love
If you enjoy this Coconut Shrimp Curry, you'll love my Cashew Shrimp Stir Fry, Shrimp Fra Diavolo, Bang Bang Shrimp, and Honey Walnut Shrimp. All delicious and full of flavor from my kitchen to yours!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Coconut Shrimp Curry with Butternut Squash
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Ingredients
- ¾ cup fat-free low-sodium chicken broth
- 1½ teaspoons brown sugar
- 1 teaspoon salt
- 2 teaspoons tomato paste
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon fresh ground black pepper
- 14 ounces light coconut milk
- 2 cups butternut squash ¾-inch cubes
- 1 cup red bell peppers julienned
- 1 pound large shrimp peeled, deveined and halved lengthwise
- 2 cups hot cooked basmati rice
- ¼ cup fresh lime juice
- 3 tablespoons minced fresh cilantro
Instructions
- Over medium heat, in a large pot, using a hand whisk, combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper.
- Stir in squash and bell peppers. Reduce heat and simmer for about 10 minutes or until squash is tender. Stir in shrimp.
- Increase heat to medium and bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally. Stir in rice, lime juice, and cilantro. Lower heat and simmer 2-3 minutes.
Teresa says
This sounds delicious to me. 🙂 I know my husband would grmble about it too though. LOL!
Lynda says
Poor Grumpy...guess you can't really change them! 🙂
However, I would love this dish!
Pam says
What a fantastic soup - I love the color and flavors.