brazilian

Brazilian Pumpkin and Coconut Shrimp Cream

Name: Brazilian Pumpkin and Coconut Shrimp Cream
Yield: 1 serving
Cuisine: brazilian
Ingredients: 170 g raw shrimp, peeled and deveined; 220 g pumpkin puree (unsweetened); 120 g coconut milk (canned); 14 g olive oil; 60 g onion, finely chopped; 6 g garlic, minced; 15 g lime juice; 8 g cilantro, chopped; 2 g smoked paprika; 1 g salt; 0.5 g black pepper

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

Dinner

Easy

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

30 g Carbohydrates

40 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g raw shrimp, peeled and deveined 168 kcal
220g pumpkin puree (unsweetened) 57 kcal
120g coconut milk (canned) 236 kcal
14g olive oil 124 kcal
60g onion, finely chopped 24 kcal
6g garlic, minced 9 kcal
15g lime juice 5 kcal
8g cilantro, chopped 3 kcal
1 tsp (2g) smoked paprika 6 kcal
0.5 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

olive oiloniongarlic
Heat the olive oil in a small saucepan over medium heat. Saute the onion for 3 minutes until soft, then add the garlic and cook 30 seconds.
pumpkin puree (unsweetened)coconut milk (canned)smoked paprikasaltblack pepper
Stir in the pumpkin puree, coconut milk, smoked paprika, salt, and black pepper. Bring to a gentle simmer and cook 4 minutes, stirring often.
raw shrimp
Add the shrimp and simmer 3-4 minutes until the shrimp are just pink and cooked through.
lime juicesaltblack pepper
Turn off the heat and stir in the lime juice. Taste and adjust salt and pepper.
cilantro
Serve hot, topped with chopped cilantro.