lunch

Grilled Tuna and Shrimp With Mint Pumpkin Sauce

Name: Grilled Tuna and Shrimp With Mint Pumpkin Sauce
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 ounces yellowfin tuna fish; 12 tiger shrimp; 2 teaspoons galangal powder; 1 teaspoon olive oil; 2 tablespoons soy sauce; 2 tablespoons lemon juice (more if needed); 1 teaspoon garlic; 1 teaspoon minced ginger; 1 teaspoon cornstarch; salt and pepper to taste; 1/2 cup freshly picked mint, chopped; 1/4 cup chopped baked Kabocha squash, cut into chunks; 1/2 cup organic chicken broth; 1 clove garlic; 1 tablespoon tamarind paste (optional); 2 tablespoons lemon juice (if not using tamarind); salt and sugar to taste

“You can never have too many main course recipes, so give Grilled Tunan and Shrimp With Mint Pumpkin Sauce a try. Watching your figure? This gluten free and dairy free recipe has 443 calories, 77g of protein, and 6g of fat per serving. For $11.44 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have baked kabocha squash, lemon juice, chicken broth, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, take a look at these similar recipes: Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce, Grilled Tunan over Lemon-Mint Barley Salad, and Grilled Tuna with Caramelized Onions, Cinnamon and Mint.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Yellowfin tuna fish8 oz
Tiger shrimp12
Galangal powder2 tsp
Olive oil1 tsp
Soy sauce2 tbsp
Lemon juicemore if needed2 tbsp
Garlic1 tsp
Ginger1 tsp
Cornstarch1 tsp
Salt and pepper2 servings
Freshly picked mintchopped½ cup
Baked kabocha squashcut into chunks¼ cup
Chicken broth½ cup
Garlic1 clove
Tamarind pasteoptional1 tbsp
Lemon juiceif not using tamarind2 tbsp
Salt and sugar2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
2
Shelled shrimp leaving tails. Make a shallow cut lengthwise down back of shrimp and devein (remove black thread). Rinse with water and drain. Wash tuna and drain.
3
Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.

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