A Brazilian showpiece that bakes shrimp in a creamy filling inside roasted pumpkin, sweet-savory, lush, and often served with white rice.
40 min prep 70 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the top of the pumpkin like a lid and clean out the seeds.
Bake the pumpkin for 45 minutes in a 190°C oven until softened.
Cook the onion, tomatoes, and pepper in a pot for 8 minutes.
Add the shrimp and cook for 4 minutes until their color changes, without letting them toughen.
Spoon the creamy shrimp filling into the pumpkin.
Bake the filled pumpkin for 10 minutes more and serve hot.
💡 Tip: Do not overbake the pumpkin; if the shell collapses, the shrimp filling will spill out.
🍽️ Serving suggestion: Serve with white rice and lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~480
kcal calories
32
g protein
28
g carbs
26
g fat
4.4g
Sugar
1.8g
Fiber
153.5mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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