- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 335 kcal
Quick summary
“Shrimp in pumpkin is a festive classic of the Brazilian coast, serving sautéed shrimp wrapped in coconut milk, bell pepper, and tomato sauce inside the roasted pumpkin itself. A striking presentation for family lunches.”
What you need to know
- Cooking the whole pumpkin in the oven softens the inner pulp without breaking the hard outer shell.
- The cleaned shrimp is sautéed quickly with onion and garlic to maintain juiciness and tender texture.
- The coconut milk added to the sautéed tomato and bell pepper forms a velvety sauce that penetrates the pumpkin pulp.
Ingredients
Main
- 1 medium pumpkin
- 500 g of cleaned shrimp
- 2 tablespoons olive oil
- 1 chopped onion
- 2 cloves garlic, minced
- 1 chopped tomato
- 1 red bell pepper, chopped
- 1/2 cup of coconut milk
- Salt and pepper to taste
- Coentro picado a gosto
Instructions
Principal
- Cut off the top of the pumpkin and carefully scoop out the seeds.
- In a pan, heat the olive oil and sauté the onion and garlic until golden.
- Add the tomato and bell pepper, continue sautéing for a few more minutes.
- Place the shrimp and cook until they turn pink.
- Add the coconut milk, salt, and pepper, and cook for 5 minutes.
- Fill the pumpkin with the shrimp filling.
- Place the pumpkin on a baking sheet and bake for 30 minutes.
- Remove from the oven, sprinkle with cilantro, and serve.
Chef's tips
- Scrape the internal seeds with a sturdy metal spoon without digging deep so as not to pierce the bottom of the pumpkin.
- Cook the shrimp for only 3 minutes in the pan before baking to prevent them from getting tough and rubbery.
- Brush olive oil on the inside of the pumpkin before adding the filling to speed up the cooking of the squash in the oven.
Variations
- Spread 150g of bake-stable culinary requeijão on the inner walls of the pumpkin before adding the shrimp.
- Add 1 tablespoon of palm oil to the sauté to give it a golden hue and a striking Bahian aroma.
- Sprinkle grated Parmesan cheese over the top of the filling in the last 10 minutes of baking to form a golden crust.
Substitutions
- The traditional pumpkin can be replaced by medium round cabotiá squash with firm skin in the same proportion.
- The red bell pepper can be replaced by yellow bell pepper in strips for a milder acidity in the sauté.
- Fresh cilantro can be replaced by chopped parsley for those who prefer less pungent aromatic notes.
How to store
Remove the leftovers from the pumpkin shell and store the pulp with the shrimp in an airtight glass container in the refrigerator for up to 2 days. Reheat over low heat in a pot with a lid, adding 2 tablespoons of water or coconut milk.
Can it be frozen?
It is not recommended to freeze the dish assembled in the pumpkin, as the squash releases excessive water and the shrimp loses firmness. If necessary, freeze only the shrimp sauce in an airtight container for up to 45 days in the freezer.
What to serve with
Serve hot accompanied by fluffy white rice, crunchy cassava flour farofa in butter, and lemon slices. Harmonizes with young dry white wine, chilled pilsner beer, or passion fruit juice.
Frequently asked questions
Can the pumpkin burst inside the oven during roasting?
Not if the top lid is open and the cavity is filled; grease the shell with olive oil to distribute the heat evenly.
What is the ideal shrimp size for this recipe?
Cleaned medium shrimp, gray or sea-bob type, work perfectly, as they distribute evenly in the sauce.
How to know if the pumpkin is already soft inside?
Pierce the inner side of the pumpkin with the tip of a knife through the opening; the blade should penetrate without resistance.
Can I pre-cook the pumpkin before stuffing?
Yes, wrapping the pumpkin in plastic wrap and putting it in the microwave for 15 minutes shortens the oven time by half.
