Butternut squash stir-fried until tender, then joined by shrimp marinated in turmeric, cumin, coriander, and chili powder. Garnished with cilantro. Golden and warmly spiced.
I learned this from an Indian cooking class where the instructor said the secret to good stir-fry is not the wok, it is the spice mix before the main ingredient goes in. The shrimp marinate for ten minutes in turmeric, cumin, coriander, and red chili powder. The butternut squash, peeled and cubed, goes into hot oil first and cooks until tender. Then the spiced shrimp join the pan for five more minutes.
The turmeric stains everything golden. The cumin and coriander give a warm, earthy base. The chili powder is subtle at a quarter teaspoon, enough to feel without burning. Cilantro chopped on top at the end. I made this three times in the two weeks after that cooking class.
Tips for Making Spiced Butternut Squash and Shrimp
Cube the squash small
Half-inch cubes cook in about ten minutes. Larger cubes take longer and the shrimp overcooks waiting. Peel the squash first with a vegetable peeler.
Cook the squash alone in the pan before adding the shrimp. The squash needs ten minutes. The shrimp need five. Starting them together overcooks the shrimp.
Marinate the shrimp briefly
Ten minutes in the spice mix and oil is enough. The spices coat the shrimp and flavour the oil they cook in.
Do not marinate longer than thirty minutes. The turmeric and acid from the spices can start to break down the shrimp texture.
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Stir Fried Butternut Squash with Grilled Shrimp
Total Time: 30 minutes
Yield: Serves 4
Description
A delightful stir-fry featuring tender grilled shrimp and well-seasoned butternut squash, enhanced with aromatic Bengali spices.
Instructions
- In a bowl, mix the shrimp with turmeric, cumin, coriander, and red chili powder. Set aside to marinate for 10 minutes.
- Heat oil in a pan over medium heat. Add the butternut squash and cook until tender, about 10 minutes.
- Add the marinated shrimp to the pan and stir-fry until the shrimp is cooked through, about 5 minutes.
- Season with salt and garnish with chopped cilantro before serving.
Notes
For a spicier dish, increase the red chili powder. Panch phoron can be found in Indian grocery stores or made at home by mixing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
Can I use a different squash?
Sweet potato or acorn squash both work. Cut to the same half-inch size. Cooking time may vary slightly. The squash should be tender when pierced with a fork.
How spicy is this?
A quarter teaspoon of red chili powder is mild. Increase to half a teaspoon for medium heat. The other spices are warm but not hot.
What should I serve this with?
Rice, flatbread, or on its own. Basmati rice is traditional with Indian-spiced dishes. A squeeze of lemon at the table brightens everything.
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