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    You are in: Home / Recipes / Shrimp and Butternut Squash in Coconut Milk Broth Recipe
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    Shrimp and Butternut Squash in Coconut Milk Broth

    Shrimp and Butternut Squash in Coconut Milk Broth. Photo by PaulaG

    1/4 Photos of Shrimp and Butternut Squash in Coconut Milk Broth

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kim127's Note:

    This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

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    Units: US | Metric


    1. 1
      Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
    2. 2
      Stir in squash and bell peppers.
    3. 3
      Bring to a boil.
    4. 4
      Reduce heat and simmer for about 10 minutes or until squash is tender.
    5. 5
      Stir in shrimp.
    6. 6
      Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
    7. 7
      Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
    8. 8

    Ratings & Reviews:

    • on January 22, 2011


      So good!! I broiled some pressed and cubes tofu and used veggie broth to make this soup vegan. My hubby's loved it! I did too!

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    • on March 22, 2009


      We just loved this. You could taste all the different flavors without any of them being overwhelming. This is so quick and easy to prepare. I would be proud to serve this to company. Thanks for posting. :)

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    • on March 12, 2011

      Excellent. What a great use for butternut squash! Made it for a friend for dinner and she said she'd make it EXACTLY the same way next time. No improvement needed. I'd make sure I had fresh cilantro next time (as opposed to dried), more red peppers and a bit more onion *(yes, onion!).... Seems I can't keep myself from continually changing and modifying recipes!! Thanks so much. OK - made it again and the we REALLY liked the result. Changes: 1 plum tomato instead of paste, white sugar instead of brown, and used seafood broth instead of chicken - in making the rice and in the soup itself. Added 1/2 Tsp red pepper flakes AND about 1 tsp Bangkok seasoning. I also used dried cilantro (3 tsp). It was a bit spicier the 2nd time and I liked it even more! -- YUUUMY. This will go into regular rotation. BTW it is appx 8 WW plus points if you have 4 large servings.... (!)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)


    Nutritional Facts for Shrimp and Butternut Squash in Coconut Milk Broth

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.9
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 143.2 mg
    Sodium 1265.8 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 2.7 g
    Sugars 5.4 g
    Protein 19.7 g

    The following items or measurements are not included:

    light coconut milk

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