Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Easy Yellow Curry Shrimp with Butternut Squash and Spinach
Mild, delicious and creamy, my Easy Yellow Curry Shrimp with Butternut Squash and Spinach, gives you all the Thai curry you crave straight from your home kitchen in less than 15 minutes!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Dinner, Main Course, Main Dish
Cuisine:
Indian
Keyword:
gluten free, seafood, shrimp
Servings:
3
servings
Calories:
215
kcal
Equipment
10 inch skillet
Ingredients
1
package
Blue Elephant Yellow Curry Sauce
1/2
cpu
Water, filtered
16
ounces
Raw Wild Caught Shrimp
Peeled, deveined
2
cups
butternut squash
peeled, diced
10
ounces
baby spinach
cooked jasmine rice
optional
red jalapeno pepper, sliced
optional, to add spicy heat
cilantro
optional, garnish
lime wedges
optional, garnish
Instructions
In a skillet or saucepan add 1 puoch of curry sauce and 1/2 cup of water. Bring to a boil over medium/high heat.
Add butternut squash, simmer 5-7 minutes
Add shrimp, simmer until squash & shrimp are both fully cooked, roughly 5 mintues.
Just before seving, toss spinach in to the curry and cook just long enough to wilt it.
Serve with rice and garnish, as disired. Enjoy!
Nutrition
Calories:
215
kcal
|
Carbohydrates:
14
g
|
Protein:
35
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
381
mg
|
Sodium:
1253
mg
|
Potassium:
977
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
18835
IU
|
Vitamin C:
52
mg
|
Calcium:
358
mg
|
Iron:
6
mg