In Memory Of Karen Nicole Smith, 1972 - 2016

Curry Shrimp With Butternut Squash.

How I love me some shrimp cooked in butternut squash or pumpkin.. let me count the ways. This is one of my favorite recipes and it’s a take on another one I shared a while back which our mom is a boss at making – shrimp cooked in pumpkin. But this time we’ll be adding some additional flavor by incorporating a madras blend curry into the mix.ย  Not only is this a delightful way to prepare butternut squash (you can also use Caribbean style pumpkin), it’s a great way to add flavor to what could be considered a typically boring dish.

You’ll Need…

1 lb shrimp (peeled/deveined)
1 med butternut squash (about 4-5 cups)
1 small onion (diced)
3 cloves garlic crushed
3/4 teaspoon salt (divided)
1 tablespoon curry powder
1/4 scotch bonnet pepper (no seeds)
3 tables spoons olive oil (divided)
1/4 teaspoon grated ginger
1 tablespoon green seasoning
1 tablespoon brown sugar

* For the green seasoning mix, see : Caribbean Green Seasoning. I used a madras curry powder blend from the Caribbean Much different than what you’d find elsewhere and can be found at your local West Indian grocery store and some online stores.

Peel, devein, wash and drain the shrimp and get ready for seasoning. In a bowl place the cleaned shrimp and add 1/4 teaspoon of the salt and the green seasoning, give it a good mix and allow it to marinate while we prep the butternut squash. Try to not let the shrimp marinate more than 15 minutes.

If you’ve never worked with butternut squash you’ll find it a bit tough to cut and peel, so it’s important that you have a sharp knife. It will have a sort of bottle shape, so the first thing I do is to cut off the sort of ‘neck’ shape (see pic). Make it easier to handle. I then cut the sort of ball shape in half to expose the seeds. Using a spoon, scoop out the seeds and stuff surrounding the seeds. Discard or save to roast as you would pumpkin seeds.

Then cut into smaller more manageable pieces and peel with a sharp pairing knife or potato peeler. You’ll find the skin is tough and somewhat waxy. Cubed into 1 inch pieces and rinse with cool water. If you’re doing this in advance, be sure to place it in a bowl and cover with cool water so it remains fresh and not discolored.

In a deep sauce pan heat 2 tablespoons of the olive oil on low heat, then add the diced onion and crushed garlic. Let that cook for about 4 minutes so it releases it’s wonderful flavors. Then add the scotch bonnet pepper, grated ginger (dice fine – wear gloves when handling scotch bonnet peppers and wash your hands with soap) and curry powder. With your heat still on low.. we’re cooking the curry so you don’t get a raw curry taste later on.

Now turn up the heat to med/high and toss in the seasoned shrimp. Cook for 3-4 minutes (we don’t want to over cook the shrimp) with the pot open. Remember to stir well and try to get the shrimp to pick up some of the base flavors we started with. Remove the shrimp and add the remaining 1 tablespoon of oil.

Toss in the cubed squash and give it a good stir. Now add the remaining salt, brown sugar and black pepper. Give it another quick stir, reduce the heat to med/low and cover the pot. Allow that to cook for about 15-20 minutes (remember to stir often). With the lid closed the squash will spring it’s own juices. If you find that it starts sticking to the bottom of the pot, lower the heat.

After 15 minutes, turn up the heat and remove the lid off the pot. We’re now trying to burn off any excess liquid. We also want to control the texture (I like it a like a thick paste) so using the back of my cooking spoon I pressed down on any chunky pieces of squash.

With most of the liquid burned off, it’s time to add the pre-cooked shrimp back to the pot and give it a good stir and taste for salt. Adjust accordingly.

Do try your best to burn off as much liquid as you can so you don’t have a soup consistency. This will heighten the overall flavor of the completed dish and with that curry shrimp base.. it will be fantastic. After adding the shrimp try not to cook too long (about 2-3 minutes) as we don’t want the shrimp to go chewy.

This curry shrimp with butternut squash is good with roti, rice, bread or you can treat it like any typical side. You can certainly leave out the shrimp if you want to keep this a vegetarian dish and if you’re wondering.. there’s enough here as a side dish for 5-6 people.

Before you go, donโ€™t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below โ€“ itโ€™s appreciated.

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  1. dEOBRAH
    May 22, 2019 / 11:55 am

    Wow. amazing receipe. Keep up the great work Chris

  2. Nieceyrh
    February 20, 2016 / 8:55 pm

    Thanks for the recipe Chris! Had this tonight with buss up shot!!!! Was really good! Keep them coming

  3. Jenny
    February 16, 2015 / 1:23 pm

    Chris, you’re the best. Even my boyfriend who hates pumpkin LOVES this dish. Plus for me, it’s a little taste of home every time and always a big treat ๐Ÿ™‚

  4. Joice
    December 9, 2014 / 10:14 pm


  5. mary
    April 13, 2014 / 3:23 pm

    Hi Chris
    This was my first cooking this recipe and it was fabulous!
    Keep posting and I’ll keep cooking.

  6. Judy
    March 2, 2014 / 9:04 am

    Chris, this recipe is wonderful. Third time making it and it always disappears. Thanks for your passion for cooking and your willingness to share these great recipes with us.

  7. Jerilyn
    October 21, 2013 / 6:15 pm

    I just made this for dinner this evening and it was delicious! Thanks for the recipe Chris.

  8. Juliet
    May 26, 2013 / 1:36 pm

    I'm going to try this recipe and I know the flavor is going to be nice just like you say in trini style:-)
    Keep it coming I love the video.

  9. Beverly Patrick
    May 23, 2013 / 9:18 pm

    Greetings Chris,
    I was looking for a curry shrimp and pumpkin recipe on YouTube came across your recipe and tried it with pumpkin. Ces't Si Bon!

  10. Seth
    May 5, 2013 / 12:15 pm

    Hi Chris, just made this for my half-Trini wife and she's already told me that I have to make it again next time her family come round! Thank you so much for the recipes and youtube clips. Please please please keep them coming.

  11. Esther
    March 20, 2013 / 6:42 pm

    I so want to make this but wonder if there's something else I can use in lieu of Caribbean Green Seasoning/ Madras Currry Powder Blend – unfortunately I won't be making the Green Seasoning
    from scratch. Haven't had any luck yet with the 2 store bought products & am reluctant to leave
    either one out all together. Your thoughts?

  12. Opal
    March 19, 2013 / 2:52 am

    I made this at the weekend, totally amazing! ! Thanks Chris.

  13. Ayor
    February 26, 2013 / 8:10 am

    Eating healthy should not mean throwing away your taste buds. Thanks for affirming this, can't wait to catch up on past posted recipes or access to the book…..

  14. Meera
    February 21, 2013 / 5:33 pm

    Yum, will try it this week. Chris, your recipes are simple, hearty and wholesome. Thanks for your banana fritters recipe, made it for my daughters world language club snack and it was a big hit. Was requested as a birthday snack for school tomorrow. …. No cupcake or cake just your fritters. ๐Ÿ™‚

  15. NMarshall
    February 18, 2013 / 8:05 pm

    JUST made this. Still hot in the pot and it is WICKED good! Putting it over rice. Yuuumm…Thanks Chris!

  16. JR McMandeville Cook
    February 17, 2013 / 9:52 am

    Chris, Do your thing man. I'm also Jamaican and LOVE to cook. After a while you get tired of own cooking which is where your site comes in handy. Keep sharing. It's appreciated!

  17. roxanne isermann
    February 15, 2013 / 5:12 pm

    hi chris i am Roxanne Isermann i am living in germany but i am from Guyana and i will like to have one of your books i can´t find this kind of food here and i will like to try them so pleade sen

    d me one
    Roxanne Isermann
    witterberger stresser 69
    46485 wesel

    46484 wesel

  18. Shirley
    February 14, 2013 / 2:07 am

    Love shrimp & squash.looks so easy.thanks Chris!

  19. Leah A
    February 9, 2013 / 8:33 pm

    Hey Chris, this recipe was awesome! I made it for my mother-in-law and brother-in-law tonight and they both enjoyed it. This is the only way Ill eat squash or pumpkin. We ate it with buss up shut and I used your recipe to make tat as well.

  20. Lee
    February 5, 2013 / 8:20 pm

    This is a keeper. This was delicious and very easy to follow. We need to get you on the food Channel.

  21. Shirlyne Jo
    February 2, 2013 / 9:20 pm

    This was amazing. I made this this evening and it is a keeper. Thank you chris

  22. B Peters
    February 1, 2013 / 4:18 pm

    Keep on cooking Chris a good cook you are I learned to make buss up shut from you and I now have family thanking me for the curryque dinners this shrimp dish will be an addition to my curryque dinners thanks a lot God bless you

  23. Pam ONeil
    January 31, 2013 / 10:19 pm

    Cannot wait to try that on Saturday with some grainy rice. Looks good.

  24. brian mason
    January 31, 2013 / 11:18 am

    First thank you for the wonderful recipes. I am a married man with family living in Trinidad soon to come to the USA. I like the way how your recipes are easy to follow so I can be helpful in the kitchen.

  25. Flashinglight
    January 30, 2013 / 7:29 am

    Shalom Chris. Can I use pumpkin if I don't have butternut squash? Thanks in advance.

  26. SHirley
    January 29, 2013 / 1:55 pm

    Looks delicious. Going to try this tonight.

    January 26, 2013 / 5:28 pm


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