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Thai Shrimp With Butternut Squash

Per Serving

Thai Shrimp With Butternut Squash

Makes: 8
Serving Size: 3/4 cup shrimp and sauce, 1/2 cup brown rice
Calories 205
Fat 5 g
Saturated Fat 2.5 g
Carbohydrate 30 g
Fiber 3 g
Sugars 4 g
Cholesterol 55 mg
Sodium 420 mg
Potassium 350 mg
Protein 10 g
Phosphorus 210 mg
Choices: Starch 1.5, Vegetable 1, Lean Meat 1, Fat 0.5
  • Makes: 8
  • Serving Size: 3/4 cup shrimp and sauce, 1/2 cup brown rice
  • Preparation Time: 20 minutes
  • Cooking Time: 16 minutes


1 Tbsp. peanut oil
2 garlic cloves, minced
1 Tbsp. peeled, grated ginger
1 1/4 cups lite coconut milk, divided
2 Tbsp. red curry paste
2 med. carrots, peeled and sliced diagonally into 1/4-inch pieces
1 med. red bell pepper, cored, seeded, and sliced into strips
1 package (10 oz.) frozen cubed butternut squash, thawed and drained*
1/4 tsp. freshly ground black pepper
3/4 lb. large peeled and deveined frozen shrimp, thawed and drained
1 tsp. brown sugar
4cupsfrozen precooked brown rice
2Tbsp.fresh chopped cilantro


  1. In a large wok or heavy skillet, heat the oil over medium heat. Add the garlic and ginger, and sauté for 1 minute. Add half the coconut milk and the curry paste, and bring to lightly boiling. Cook for 2 minutes until fragrant. Add the carrots and red pepper, and simmer on medium-low heat for 7 to 8 minutes.
  2. Add the remaining coconut milk, butternut squash, and black pepper, and simmer for 2 to 3 minutes. Add the shrimp and sugar, and simmer for 4 to 5 minutes.
  3. Serve on brown rice and garnish with chopped cilantro.
*If not available, substitute 10 oz. frozen peas.

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