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We hope you got benefit from reading it, now let’s go back to squash and coconut milk shrimps recipe. To make squash and coconut milk shrimps you need 9 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Squash and Coconut Milk Shrimps:

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

Steps to make Squash and Coconut Milk Shrimps:

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! ☺️.

If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Squash and eggplants are first sauteed and then cooked in coconut milk. Really easy and quick way to cook something healthy. I, personally, like eggplants and in the Philippines, the simplest way to prepare eggplants would be just to fry or boil them and eat them with 'bagoong' (shrimp paste) and.

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