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Oliveziaโ€™s Coconut Kobocha Shrimp

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๐Ÿ”ธ 1 lb. of tiger shrimp shelled and deveined.

๐Ÿ”ธ 1 lb. yard-long beans, cut into 2-inch slices

๐Ÿ”ธ 1/4 lb. kabocha squash, cubed into 1/2 inch segments

๐Ÿ”ธ 1 tablespoon curry powder, optional

๐Ÿ”ธ 1 teaspoon turmeric powder

๐Ÿ”ธ 2 tablespoons of Oliveziaโ€™s Garlic Olive Oil

๐Ÿ”ธ 1 teaspoon of Oliveziaโ€™s Harissa Olive Oil

๐Ÿ”ธ 1/2-inch piece of ginger, crushed and sliced

๐Ÿ”ธ 1/2 cup coconut milk

๐Ÿ”ธ 3/4 cup water

๐Ÿ”ธ 1 teaspoon brown sugar

๐Ÿ”ธ 1/2 teaspoon salt, or to taste

๐Ÿ”ธ Garnish with shallots - optional


๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Heat the Oliveziaโ€™s Garlic Olive Oil and Oliveziaโ€™s Harissa Olive Oil in a large pot over medium heat. Add the kabocha squash cubes, curry powder if you're using, ginger, and turmeric and stir fry the squash, letting the cubes of squash lightly brown. Add the beans and cook, until the beans are lightly browned. Salt shrimp and add to pot, stir-fry for 2 minutes. Pour the coconut milk, water, sugar, and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.


Adapted from: Veronica Foods



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