Looking to brighten up your mealtime with bold flavors and tropical vibes? Coconut Curry Shrimp with Pineapple Rice is the ultimate combination—juicy shrimp in a creamy, aromatic coconut curry paired with sweet, golden pineapple rice. Every bite is an irresistible mix of savory, tangy, and just a hint of heat, making this dish a standout whether you’re craving comfort food or hosting friends. You’ll love how quickly it comes together and the way it transforms ordinary ingredients into something truly special.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients can build such lively depth in Coconut Curry Shrimp with Pineapple Rice. Each one has a role—whether to bring creaminess, freshness, or a pop of sweetness—all working together to create an unforgettable plate.
- Shrimp: The star protein, quick-cooking and juicy, lending sweet, briny flavor to every bite.
- Vegetable oil: Essential for sautéing and getting those aromatic flavors started.
- Onion: Brings a gentle sweetness and a delicious background note to the curry.
- Garlic: Provides warmth and punchy character, aromatic from the very first sizzle.
- Ginger: Adds zingy brightness and a fragrant undercurrent—always freshly minced for best results!
- Red curry paste: Packs complexity, spice, and a beautiful red hue; use more or less to hit your desired heat level.
- Coconut milk: The magic that makes the curry velvety and rich, balancing spice with mellow sweetness.
- Fish sauce or soy sauce: Contributes savory depth; fish sauce gives extra umami while soy sauce keeps things vegetarian.
- Sugar (optional): Just a touch can round out the flavors, especially if your pineapple isn’t super sweet.
- Bell pepper: Adds color, crunch, and a gentle, almost fruity flavor.
- Snap peas or green beans: These greens offer freshness and texture, keeping things lively.
- Lime: Squeezing fresh lime at the end wakes up all the flavors with acidity and zest.
- Fresh cilantro: The vibrant garnish that brightens every serving, both visually and tastewise.
- Salt and pepper: To season everything to absolute perfection.
- Cooked jasmine or long-grain rice: The fluffy foundation for soaking up every last drop of curry.
- Fresh pineapple: Caramelizes in the pan for bursts of tropical sweetness woven through your rice.
- Coconut oil or butter: Helps the fruit caramelize and infuses a little extra richness into the rice.
- Salt and black pepper (for rice): Simple but vital, ensuring your rice is as delicious and balanced as the main event.
How to Make Coconut Curry Shrimp with Pineapple Rice
Step 1: Make the Pineapple Rice
Start by heating coconut oil or butter in a skillet over medium heat. Add the diced pineapple and sauté for a few minutes—watch as the edges turn golden and caramelized, creating sweet little nuggets throughout your rice. Stir in your cooked rice, salt, and pepper, mixing well so every grain is kissed with pineapple flavor. Let it all stay on the heat for a couple more minutes, then set aside while you tackle the curry.
Step 2: Sear the Shrimp
Pat your shrimp dry and season with a pinch of salt and pepper to enhance their natural sweetness. In a large skillet or wok, heat the vegetable oil over medium-high heat. Sear the shrimp, cooking for just 1–2 minutes per side. They turn pink and opaque almost instantly—be careful not to overcook! Remove them and set aside, so they stay tender and juicy for the final assembly.
Step 3: Build the Curry Base
In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 2–3 minutes, letting their aromas fill your kitchen. Stir in the red curry paste and let it cook for about 30 seconds—the paste will darken and become fragrant, forming the heart of the dish. Pour in your coconut milk and add fish sauce (or soy sauce) and sugar if needed. Bring everything to a gentle simmer, watching as the sauce turns luscious and thick.
Step 4: Add Vegetables and Shrimp
Time for color and crunch! Toss in your bell pepper and snap peas or green beans, simmering just until they turn bright and slightly tender—keep a little bite for texture. Slip your cooked shrimp back into the skillet, tossing them in the sauce so they’re well coated. Squeeze the juice from a fresh lime over the top, adjusting the seasoning with extra salt and pepper to your taste.
Step 5: Serve and Enjoy
Spoon a generous mound of the pineapple rice onto each plate, then ladle over a hearty helping of coconut curry shrimp. Garnish lavishly with fresh cilantro, and just breathe in those gorgeous tropical aromas. Coconut Curry Shrimp with Pineapple Rice is ready to wow your eyes and your taste buds!
How to Serve Coconut Curry Shrimp with Pineapple Rice
Garnishes
Bright green cilantro is classic, but you can really have fun: sliced scallions, a sprinkle of toasted coconut, or even a few extra lime wedges bring even more flavor and color to your Coconut Curry Shrimp with Pineapple Rice. A scattering of chili slices will please the heat lovers at your table!
Side Dishes
This dish shines solo, but if you want a full feast, consider pairing Coconut Curry Shrimp with Pineapple Rice with a crisp cucumber salad, sauteed bok choy, or simple steamed edamame. Cool, crunchy sides balance the curry’s boldness for a complete meal.
Creative Ways to Present
For a showstopper, serve your Coconut Curry Shrimp with Pineapple Rice piled high inside hollowed-out pineapple halves. Not only does it look stunning, but it also adds a subtle extra whiff of pineapple with every scoop—perfect for dinner parties or whenever you want to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Coconut Curry Shrimp with Pineapple Rice into airtight containers and refrigerate. The flavors keep surprisingly well for up to 2 days, and in some ways, they deepen overnight—just be sure not to let the shrimp sit too long so it stays fresh.
Freezing
You can freeze the curry portion separately from the rice for up to a month. Place in freezer-safe containers, leaving a little space for expansion. While shrimp can sometimes become a bit softer after thawing, the flavors of this curry are robust enough that it still makes for a satisfying meal.
Reheating
Gently reheat Coconut Curry Shrimp with Pineapple Rice on the stovetop over low heat, adding a splash of coconut milk or water if needed to loosen the sauce. If using a microwave, cover the dish and reheat at medium power, stirring halfway through to distribute the heat evenly and prevent the shrimp from becoming rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat them dry before cooking so they sear quickly and don’t become watery in the curry.
Is there a vegetarian option for this dish?
Swap the shrimp for cubes of firm tofu or chickpeas and use soy sauce instead of fish sauce. The curry and pineapple rice are still just as delicious and vibrant!
What can I substitute for red curry paste?
If you can’t find red curry paste, a mix of a little harissa or sriracha and extra garlic and ginger makes a decent stand-in. The flavors won’t be identical, but you’ll still get warmth and color.
Can I make this coconut curry shrimp recipe less spicy?
Of course! Start with a small amount of curry paste and taste as you go. You can always add more for extra heat, but it’s impossible to take it away once it’s in there.
What are the best tips for perfectly caramelized pineapple rice?
The key is to let the diced pineapple sit undisturbed in the hot skillet for at least a minute before stirring, so it gets those tasty caramelized edges. Use fresh pineapple for the brightest flavor!
Final Thoughts
If you’re in the mood to escape to the tropics without leaving your kitchen, Coconut Curry Shrimp with Pineapple Rice is the dish to make. It’s lush, easy, and always a crowd-pleaser—so why not give it a try and let your tastebuds celebrate?