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Cinnamon squash shrimp

Camarones y calabaza a la canela


  • 8 raw, peeled shrimp
  • 2 cups spinach leaves
  • 2 small squash (butternut type or similar), chopped
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon diced almonds  
  • ½ teaspoon cinnamon  
  • 1 teaspoon honey
  • 2 tablespoons coriander, chopped
  • ½ cup red bell pepper
  • Salt and pepper to taste


Preheat the oven to 350°F. Add the squash to a baking dish and sprinkle the cinnamon and honey on top. Bake for 20 minutes or until soft. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Cook the garlic until it begins to brown (about 2 minutes). Add the spinach and cook, stirring constantly. Remove from heat, add the lemon juice and transfer to a bowl. Add the remaining olive oil to the same frying pan over medium heat. Cook the shrimp with red bell pepper, salt and pepper until they are pink and thoroughly cooked. Serve over spinach accompanied by the pumpkin. Sprinkle with coriander and almonds for a chef's touch!
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