Grilled Shrimp with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite fall recipes because it brings together elegant flavors in less than an hour. Sweet pumpkin puree pairs beautifully with succulent grilled shrimp, while sage brown butter adds that rich, aromatic finish. What I love most is how simple it actually is to pull together, especially since you probably have most of these ingredients on hand already. Shrimp is packed with protein and selenium, which supports your immune system, making this a nutritious choice that tastes indulgent. Whether you're cooking for a weeknight dinner or impressing guests, this dish delivers restaurant quality results without the fuss.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 473 mlpumpkin puree(fresh or canned)
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves(whole)
- 4garlic cloves(minced)
- 1shallot(finely diced)
- 177 mlvegetable broth
- 59 mlheavy cream
- 2 tablespoonsolive oil
- 1lemon(halved)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonground nutmeg
- ½ teaspoonpaprika(smoked)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: A well-oiled grill prevents shrimp from sticking and creates better grill marks.
- 2
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the diced shallot and cook for 2 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Add the pumpkin puree and vegetable broth to the saucepan, stirring well to combine. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally to prevent sticking.
Tip: Simmer gently rather than boil to maintain the smooth texture of the puree.
- 4
Remove the pumpkin mixture from heat and stir in the heavy cream, ground nutmeg, and salt. Keep warm on very low heat while you grill the shrimp.
Tip: The cream adds richness and helps balance the earthiness of the pumpkin.
- 5
Pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with olive oil, paprika, half the salt, and black pepper until evenly coated.
Tip: Dry shrimp will grill better and achieve a nice caramelized exterior.
- 6
Place shrimp on the hot grill, working in batches if necessary to avoid overcrowding. Grill for 2-3 minutes per side until they turn pink and opaque, using the lemon halves to baste the shrimp as they cook.
Tip: Don't move the shrimp around too much—let them develop a golden crust before flipping.
- 7
In a small skillet, melt the remaining 4 tablespoons of butter over medium heat, watching carefully until it turns golden brown and smells nutty, about 4-5 minutes. Add the sage leaves and cook for 30 seconds until crispy, then remove from heat.
Tip: Brown butter adds a wonderful toasted flavor that elevates this dish significantly.
- 8
Spoon the pumpkin puree onto serving plates and arrange the grilled shrimp on top. Drizzle generously with the sage brown butter and garnish with the crispy sage leaves.
Tip: Serve immediately while both the puree and shrimp are warm for the best flavor experience.
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