Fish

Shrimp and Butternut Squash in Coconut Milk Broth takes several minutes to prepare.

Shrimp and Butternut Squash in Coconut Milk Broth takes several minutes to cook.

Shrimp and Butternut Squash in Coconut Milk Broth makes 4 servings.

The ingredients for Shrimp and Butternut Squash in Coconut Milk Broth are:

3/4 C fat-free, less sodium chicken broth
1 1/2 tsp brown sugar
1 tsp kosher salt
2 tsp tomato paste
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
1 (14 oz) can light coconut milk
2 C cubed peeled butternut squash
1 C julienne-cut red bell pepper
1 lb large shrimp, peeled, deveined and halved lengthwise.
2 C hot cooked basmati rice
1/4 fresh lime juice
3 Tbsp minced fresh cilantro

Here is how you make Shrimp and Butternut Squash in Coconut Milk Broth:

1. Combine first 7 ingredients in a large saucepan, stirring with a whisk. Stir in squash and bell pepper; bring to a boil. Reduce heat and simmer 10 minutes or until squash is just tender. 2. Stir in shrimp; bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice, and cilantro. Number of Servings: 4Recipe submitted by SparkPeople user THEMIS27.

The nutritional information for Shrimp and Butternut Squash in Coconut Milk Broth is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 318.5

• Total Fat: 5.2 g
• Cholesterol: 172.3 mg
• Sodium: 538.3 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 1.0 g
• Protein: 27.3 g