brazilian

Shrimp and Pumpkin Coconut Stew

Name: Shrimp and Pumpkin Coconut Stew
Yield: 1 serving
Cuisine: brazilian
Ingredients: 165 g raw shrimp, peeled and deveined; 195 g pumpkin (kabocha or similar), diced; 135 g coconut milk; 9 g olive oil; 60 g onion, chopped; 6 g garlic, minced; 14 g tomato paste; 11 g lime juice; 4 g fresh chili, thinly sliced; 8 g cilantro, chopped; 2 g salt

This simmered dish pairs raw shrimp, peeled and deveined with pumpkin, diced, coconut milk and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

39 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g raw shrimp, peeled and deveined 163 kcal
195g pumpkin (kabocha or similar), diced 88 kcal
135g coconut milk 266 kcal
9g olive oil 80 kcal
60g onion, chopped 24 kcal
6g garlic, minced 9 kcal
14g tomato paste 11 kcal
11g lime juice 3 kcal
4g fresh chili, thinly sliced 2 kcal
8g cilantro, chopped 3 kcal
2g salt 0 kcal

Cooking instructions

raw shrimplime juicesalt
Season shrimp with salt, black pepper, and lime juice; set aside.
olive oiloniongarlic
Heat olive oil in a small pot over medium heat. Saute onion and garlic until soft, 3 minutes.
pumpkin (kabocha or similar)tomato paste
Add diced pumpkin and tomato paste; stir 1 minute.
pumpkin (kabocha or similar)coconut milk
Pour in coconut milk and water, bring to a simmer, and cook until pumpkin is tender, 10-12 minutes.
raw shrimpfresh chili
Add shrimp and sliced chili, simmer 3-4 minutes until shrimp turns pink.
lime juicecilantrosalt
Finish with cilantro and adjust salt and lime before serving.