Shrimp & Pumpkin Coconut Pot

Name: Shrimp & Pumpkin Coconut Pot
Total time: 50 min
Yield: 2 servings
Ingredients: 300 g Raw peeled shrimp; 350 g Pumpkin; 100 g Onion; 2 cloves Garlic; 150 g Tomato; 200 ml Canned coconut milk; 140 g Long grain rice; 1 tbsp Olive oil; 1 tsp Paprika; 1 whole Lime; 10 g Cilantro; 0.5 tsp Salt; 400 ml Water

Sweet pumpkin thickens a velvety coconut sauce around plump shrimp, with white rice and a lime finish.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp300 g
Pumpkin350 g
Onion100 g
Garlic2 cloves
Tomato150 g
Canned coconut milk200 ml
Long grain rice140 g
Olive oil1 tbsp
Paprika1 tsp
Lime1 whole
Cilantro10 g
Salt0.5 tsp
Water400 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp). Contains coconut.

Method

Cook the rice

Rinse the rice and drain. Put it in a small saucepan with 300 ml of the measured water and 0.125 tsp salt. Bring to a boil, cover and cook over low heat for 15–18 minutes until tender and absorbed. Rest covered off the heat for 10 minutes, then fluff.

Prepare the pumpkin

While the rice cooks and rests, peel and deseed a small cooking pumpkin, then weigh 350 g flesh and cut into 1.5 cm cubes. Dice onion and tomato; mince garlic. Use fully thawed shrimp (thaw frozen shrimp in the fridge before starting), remove tails and any visible veins, and keep refrigerated while the sauce cooks.

Build the pot

Heat oil in a lidded saucepan over medium heat. Cook onion for 5 minutes. Stir in garlic and paprika for 30 seconds, then tomato, pumpkin, coconut milk, remaining 100 ml water and remaining salt.

Soften and thicken

Bring to a gentle simmer, cover and cook for 15–20 minutes, stirring occasionally, until pumpkin is easily crushed with a fork. Mash about a third of the cubes into the sauce, leaving the rest intact.

Cook the shrimp

Add shrimp and simmer uncovered for 4–6 minutes, turning gently, until the thickest shrimp reach 74°C (165°F) and are opaque. Wash hands and equipment after handling raw shrimp. Stir in chopped cilantro and 1 tbsp lime juice off the heat. Serve with rice and remaining lime wedges.

Use a sweet cooking pumpkin, not a large carving pumpkin; the sauce thickens from softened flesh rather than flour.

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