If you’re craving something vibrant, tropical, and just a touch indulgent, Coconut Curry Shrimp with Pineapple Rice is about to become your new go-to favorite. Plump, juicy shrimp are bathed in a lush coconut curry sauce, balancing savory, spicy, and aromatic notes. The gently sweet pineapple rice underneath is the ultimate sunny, spoonable bed for all that curry goodness. Together, this dish delivers the kind of mouthwatering flavor combination that transports you right to a breezy island getaway. Each bite tastes festive and colorful, but it’s also refreshingly easy to pull off on a busy weeknight.
Ingredients You’ll Need
The best part about Coconut Curry Shrimp with Pineapple Rice is how it brings bold flavors together using straightforward, accessible ingredients. Each addition brings something essential: a pop of color, a hit of creaminess, or a layer of sweetness. Here’s what you’ll need, plus a tip for each key player.
- Shrimp (1 lb, peeled and deveined): Use large, shell-off shrimp for juicy, tender bites that soak up all that curry flavor.
- Coconut oil (3 tbsp total): Infuses both the rice and the curry with subtle tropical richness; a great swap for vegetable oil if you have it.
- Onion (1 small, chopped): Adds sweetness and body, forming a flavorful base for your curry sauce.
- Garlic (2 cloves, minced): Sharp, aromatic garlic lifts the whole dish and pairs perfectly with ginger.
- Fresh ginger (1-inch piece, grated): A hit of spicy warmth that wakes up all the flavors; don’t skip it if you can help it.
- Curry paste (2 tbsp, red or yellow): Brings deep, aromatic complexity and that signature curry kick; adjust to taste.
- Coconut milk (1 can, 14 oz): Makes the sauce luxuriously creamy and unites all the spices into a silky blanket.
- Red bell pepper (1, sliced): Sweet, crunchy, and colorful—bell pepper adds brightness and texture.
- Snap peas or green beans (1 cup): These veggies hold up well to simmering and add a beautiful green crunch.
- Fish sauce (1 tbsp): Just a splash deepens the umami notes; if you’re wary, start with half.
- Lime juice (1 tbsp): The bright, zesty finish your curry needs to taste vibrant and not heavy.
- Sugar or palm sugar (1 tsp): Rounds out the flavors, enhancing the curry’s sweet-savory harmony.
- Fresh cilantro (for garnish): Brings lovely color and herby freshness right at the end.
- Jasmine rice (2 cups, cooked): The perfect cushion—soft, fragrant, and ideal for soaking up curry sauce.
- Pineapple (1 cup, diced): Fresh is best here—its juiciness and sweetness make the rice sparkle.
- Salt (1/4 tsp): Don’t forget the pinch—it balances the pineapple and the rice’s flavors.
How to Make Coconut Curry Shrimp with Pineapple Rice
Step 1: Make the Pineapple Rice
Start by heating a tablespoon of coconut oil in a skillet over medium heat. Add your diced pineapple, letting it caramelize just a bit for 2–3 minutes until it smells sweet and tropical. Stir in your cooked jasmine rice and salt, tossing everything together so the rice picks up all those sweet pineapple juices. After 2–3 more minutes, everything should be hot and fragrant—set it aside and try not to sneak a bite!
Step 2: Sauté the Aromatics
In a large skillet or wok, warm up the rest of your coconut oil over medium heat. Add chopped onion, minced garlic, and grated ginger, and sauté until everything is just starting to become fragrant, about 2–3 minutes. This simple trio is what will make your kitchen smell absolutely heavenly and infuse every bite of your Coconut Curry Shrimp with Pineapple Rice.
Step 3: Build the Curry Sauce
Stir in your curry paste—red or yellow, whichever you love—and cook for a minute so it releases its full bouquet. Next, pour in the rich coconut milk, along with fish sauce and your sprinkle of sugar. Give it a gentle stir and let your sauce come up to a soft simmer. This is the moment when all the flavors start coming together into culinary magic.
Step 4: Cook the Veggies and Shrimp
Add those beautifully sliced red bell peppers and snap peas (or green beans) to the bubbling curry sauce. Let them cook for 2–3 minutes, so they’re still a bit crisp but starting to soak in flavor. Slide in your shrimp, making sure they get coated with curry, and simmer gently for 3–4 minutes until they’re pink and tender—perfectly cooked every time.
Step 5: Finish & Serve
Turn off the heat and stir in lime juice for a fresh, zippy finish. Sprinkle everything with chopped cilantro for an herbaceous pop. Serve generous portions of the curry shrimp over fluffy pineapple rice, letting that luscious sauce soak in. Every spoonful is pure sunshine!
How to Serve Coconut Curry Shrimp with Pineapple Rice
Garnishes
A finishing flourish can make Coconut Curry Shrimp with Pineapple Rice feel like something truly special. Try a big handful of chopped cilantro or fresh basil for that green, herby brightness. If you’re a fan of heat, scatter on some sliced red chili or a dash of chili flakes. Even a few toasted coconut flakes add a playful crunch and remind everyone of the tropical warmth in every bite.
Side Dishes
Though this meal is complete all on its own, it pairs beautifully with a crisp, lime-dressed cucumber salad, some steamed broccoli, or a cooling mango slaw. Want a little crunch? Serve prawn crackers or a few papadums on the side—they’re perfect for scooping up extra curry!
Creative Ways to Present
For a wow-worthy presentation, spoon the pineapple rice right into a hollowed-out pineapple half—instant party centerpiece! Or serve both curry and rice in pretty bowls, layering the colors for a restaurant-style look. Even piling it all up family-style on a platter invites everyone to dig in and savor Coconut Curry Shrimp with Pineapple Rice together.
Make Ahead and Storage
Storing Leftovers
Any extra Coconut Curry Shrimp with Pineapple Rice can be cooled to room temperature and kept in airtight containers in the fridge for up to 3 days. Just make sure to store the curry and rice separately if you can—the rice stays fluffier, and the shrimp won’t get overcooked when you reheat.
Freezing
If you want to freeze this dish, skip the pineapple rice (the fruit doesn’t freeze well) and just pack up the curry. Let it cool, transfer to freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw in the fridge overnight and make a fresh batch of pineapple rice for that just-cooked flavor burst.
Reheating
Gently reheat the curry in a saucepan over low heat, stirring occasionally until hot. If it thickens up, just splash in a little coconut milk or water. Microwave the rice separately until warmed through—or better, toss it in a skillet for a quick, fresh-tasting re-warm. Add a squeeze of lime before serving to revive that zesty finish.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before tossing them into your Coconut Curry Shrimp with Pineapple Rice. This ensures they cook evenly and stay plump instead of watery.
Is there a vegetarian version of Coconut Curry Shrimp with Pineapple Rice?
Definitely—swap the shrimp for cubes of tofu or chickpeas, and omit the fish sauce (use soy sauce or a dash of tamari instead). All the bold flavors stay, just with a plant-based protein twist.
Can I make this dish less spicy?
Yes! Simply use less curry paste, choose a milder variety, or add extra coconut milk to mellow things out. You can always offer chili on the side for anyone who likes a bit of heat.
What type of rice works best if I don’t have jasmine rice?
Basmati or any long-grain white rice will do the trick in a pinch. For extra fragrance, toss in a cinnamon stick or a couple of cardamom pods when cooking the rice.
How do I know when the shrimp are perfectly cooked?
Shrimp are done when they’ve turned a bright pink and lost their translucence—usually after 3–4 minutes of simmering. Be careful not to overcook, as they can become rubbery very quickly.
Final Thoughts
Bring some sunshine to your table with Coconut Curry Shrimp with Pineapple Rice! It’s a brilliant mix of creamy, spicy, sweet, and tangy flavors that everyone will love. Whether it’s a weeknight dinner or a mini celebration, there’s nothing better than sharing this colorful, tropical feast with your favorite people.
