Yummy Squash and Coconut Milk Shrimps Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Squash and Coconut Milk Shrimps. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Squash and Coconut Milk Shrimps as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Squash and Coconut Milk Shrimps recipe. This Squash and Coconut Milk Shrimps make for a tasty summer dinner that you can make it easy. The Squash and Coconut Milk Shrimps recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Squash and Coconut Milk Shrimps recipe.

Squash and Coconut Milk Shrimps.

Before preparing the dish, we have done some research on how to cook Squash and Coconut Milk Shrimps easily with yummy taste. You can cook Squash and Coconut Milk Shrimps using 9 ingredients and 4 steps. Here is how you achieve that.

Tasty Squash and Coconut Milk Shrimps Recipe Ingredients

1. Prepare 1/2 of kilo shrimps (whole).
2. Prepare 1 cups of coconut milk.
3. Prepare 1/2 cup of chopped squash.
4. Prepare 4 cloves of diced garlic.
5. You need 1 of thumb of julienned ginger.
6. You need to taste of Salt and Pepper.
7. You need of Neutral cooking oil.
8. It's of Garlic Salt (optional).
9. It's of Turmeric powder (optional).

How to make Squash and Coconut Milk Shrimps step by step

1. Put a pan on medium heat and add neutral cooking oil. When the oil is hot but not too hot, add the garlic and the ginger and stir for a minute or so. Add the shrimps and lightly saute..
2. Once the shrimps start to turn pink in colour, add the coconut milk and squash and bring the pan to low heat. Cover the pan and allow it to reach a slow simmer..
3. Once simmering, test the squash’s doneness. When the squash is soft enough to mash, take a fork and mash the pieces in the pan as the dish continues to simmer. After mashing, give it a good mix. Add salt and pepper to taste (you can use garlic salt instead of regular salt for this)..
4. If you want a bit more colour, add a pinch of turmeric, and serve! Enjoy! ☺️.