If you’re searching for a dish that balances bold flavors with tropical vibes, look no further than Coconut Curry Shrimp with Pineapple Rice. This recipe is the ultimate celebration of creamy coconut curry, succulent shrimp, and that sweet pop of caramelized pineapple all nestled into fluffy jasmine rice. Whether it’s an everyday weeknight or you want to wow your friends, this colorful seafood dish brings sunshine straight to your table. You’ll love how every bite surprises you with zingy, aromatic flavors, and it’s all ready in less time than takeout.
Ingredients You’ll Need
The magic of Coconut Curry Shrimp with Pineapple Rice lies in its simple but powerhouse ingredients—each one adds something special, from dreamy coconut richness to a punch of spice or a hint of sweetness. Gather these essentials and you’re halfway to a crowd-pleaser!
- Shrimp: Use large, peeled, and deveined shrimp for juicy bites that cook quickly and soak up all the curry flavor.
- Coconut oil or olive oil: Coconut oil gives extra tropical flair, but olive oil works beautifully for sautéing too.
- Onion: A small, finely chopped onion brings a gentle aromatic base and a touch of natural sweetness.
- Garlic: Fresh minced garlic wakes up the dish with its unmistakable robust flavor.
- Ginger: Grated ginger adds zingy warmth that pairs perfectly with both curry and pineapple.
- Red curry paste: Just a tablespoon or two unlocks big Thai-inspired flavor—add more for extra heat.
- Coconut milk: The soul of the curry, it delivers irresistible creaminess and mellow coconut notes.
- Soy sauce or fish sauce: Either one adds umami depth—fish sauce is more traditional, but soy is great for a vegetarian option.
- Brown sugar (optional): A pinch can balance the spice and round out the coconut profile; totally up to you.
- Lime juice: Brightens everything up with acidity—don’t skip it!
- Salt and pepper: Essential for dialing in the flavors to your perfect taste.
- Fresh cilantro: A burst of greenery and citrusy finish for a gorgeous garnish.
- Cooked jasmine rice: Jasmine’s fragrance pairs beautifully with curry and fruit.
- Fresh pineapple: Adds sweet juiciness and a bit of tang—use fresh if possible for the best flavor.
- Butter or oil: Either works for sautéing the pineapple to golden, caramelized perfection.
- Green onion: Brings a fresh, crisp finish to the rice base.
How to Make Coconut Curry Shrimp with Pineapple Rice
Step 1: Caramelize the Pineapple
Start by adding a bit of butter or oil to a skillet over medium heat. Toss in the diced pineapple and let it cook for 2–3 minutes, allowing the fruit to become lightly golden and caramelized. This step intensifies the sweetness and brings a hint of smokiness—trust me, it’s worth every minute!
Step 2: Mix the Pineapple Rice
Add the cooked jasmine rice to the pan with the caramelized pineapple. Stir to combine and let the heat marry the flavors. Season everything with a tiny pinch of salt and fold in the fresh, crisp green onion. Set this aside so all those fruity, savory flavors can cozy up together while you get started on the curry.
Step 3: Sauté Aromatics for Curry
In another skillet, warm up coconut oil over medium heat. Add the finely chopped onion and sauté for roughly 2 minutes until it softens and becomes fragrant. Next, stir in the garlic and grated ginger, letting them sizzle for 30 seconds. The kitchen should already be smelling amazing!
Step 4: Build the Curry Base
Spoon in your red curry paste and let it fry for about 30 seconds, which helps unlock those vibrant flavors. Then pour in the coconut milk, soy or fish sauce, and brown sugar if using. Stir everything together, letting this simmer gently for 3–4 minutes while the flavors meld into a dreamy, aromatic sauce.
Step 5: Cook the Shrimp
Add your shrimp to the simmering curry sauce. Cook them for about 2–3 minutes per side; you’ll know they’re ready when they turn plump and pink. To finish, stir in your lime juice, then taste and adjust with salt and pepper as you like.
Step 6: Assemble and Garnish
Spoon generous amounts of pineapple rice into bowls, top with the coconut curry shrimp and plenty of that luscious sauce. Shower everything with fresh cilantro and give each bowl a squeeze of lime for maximum brightness!
How to Serve Coconut Curry Shrimp with Pineapple Rice
Garnishes
Put a final flourish on your Coconut Curry Shrimp with Pineapple Rice with a generous sprinkle of fresh cilantro and maybe some thinly sliced green onion. For a bit of flare, add toasted coconut flakes or crushed peanuts on top. A wedge of lime on each plate encourages that extra punch of citrus just before digging in.
Side Dishes
This dish is honestly a whole meal in a bowl, but you can take it over the top with light, crunchy side salads—think cucumber ribbons with a touch of rice vinegar, or quick-pickled veggies for extra tang. If you love contrasting textures, serve alongside crispy papadums or naan for scooping up every last drop of curry.
Creative Ways to Present
For a showstopping presentation, serve Coconut Curry Shrimp with Pineapple Rice in hollowed-out pineapple halves for a true island-inspired touch. Individual bowls layered with rice, curry, and garnishes also look stunning, or try a family-style platter with all the toppings on the side for a fun, customizable meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the Coconut Curry Shrimp with Pineapple Rice into airtight containers once it cools to room temperature. Store them in the fridge for up to 2 days—just keep the rice and curry separate for the best texture when reheating.
Freezing
Pineapple rice and cooked curry shrimp both freeze surprisingly well. Let everything cool completely, then portion into airtight freezer containers. They’ll keep their flavor for up to a month. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the pineapple rice in the microwave or a skillet with a splash of water to keep it soft. Gently heat the shrimp curry in a saucepan over low to medium heat; if the sauce seems thick, add a tablespoon or two of coconut milk or water to loosen things up. Stir often and avoid boiling so the shrimp stays tender, not rubbery.
FAQs
Can I use frozen shrimp for Coconut Curry Shrimp with Pineapple Rice?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. This helps the shrimp absorb the curry and prevents extra water in the skillet.
What if I don’t have red curry paste?
You can substitute with yellow or green curry paste, or even a tablespoon of curry powder in a pinch. Each brings a unique flavor note; yellow is milder, and green is zestier, so use what you love!
Is this dish spicy?
It can be as spicy or mild as you prefer. Start with one tablespoon of curry paste and add more to taste. If you’re feeding kids or spice-sensitive folks, you can always finish with a swirl of coconut milk to mellow the heat.
Can I substitute the pineapple with something else?
If you’re not a pineapple fan, try mango or even peaches for a similar sweet-and-tangy effect. Or, omit it if you prefer a more classic coconut curry rice dish.
What’s the best way to peel and cut fresh pineapple?
Trim off the top and bottom, then slice off the skin in strips from top to bottom. Quarter the pineapple lengthwise, cut out the core from each quarter, and dice the flesh as needed. Fresh pineapple gives the brightest flavor, but canned works in a pinch!
Final Thoughts
This recipe for Coconut Curry Shrimp with Pineapple Rice brings a touch of sunshine to any mealtime and really couldn’t be easier to pull off. The flavors are bold, fresh, and totally crave-worthy. I hope you try it soon and discover for yourself how this simple dish can turn any dinner into a little tropical escape!