Thai Shrimp & Squash

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 1/4 cups) contains 390 calories, 33 g carbohydrate, (5 g fiber), 28 g protein, 17 g fat, (8 g saturated fat), 170 mg cholesterol, 600 mg omega-3 fats, and 600 mg sodium.
  • Calories per Serving: 390
  • Servings: 4
  • Active Time: 30 minutes
  • Total Time to Make: 40 minutes
  • Cooking Technique: Stir-Frying
Thai Shrimp & Squash



  1. Drizzle oil around sides of wok; tilt wok to distribute evenly. Heat on MED-HIGH until oil faintly smokes. (If oil smokes too much, wok is too hot.) 
  2. Add ginger and garlic. Cook, stirring, 30 seconds. Add onions and squash to wok; cook, stirring, 3 min.  Add green beans; cook, stirring, 1 min. Add stock. Bring to boil; reduce heat and simmer about 12 min or until squash and beans are tender. 
  3. Add red pepper, curry sauce, and shrimp. Bring to simmer. Simmer about 5 min or until internal temp of shrimp is 130 degrees.


Chef Tips
  • Pumpkin is popular in Thailand; we substituted squash in this version.
  • Top with peanuts, shredded coconut, cilantro, or green onions.
  • Leave shrimp tails on during cooking for additional flavor. (Just don't eat them!)


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