Coconut Curry Shrimp with Pineapple Rice Recipe

If you are craving a dish that bursts with tropical flavors and vibrant colors, you must try this Coconut Curry Shrimp with Pineapple Rice. It’s a delightful harmony of tender shrimp bathed in a creamy coconut curry sauce, paired with fragrant pineapple-infused rice that brings the perfect balance of sweetness and spice. This recipe transforms everyday ingredients into an unforgettable meal that feels like a mini escape to the islands. Whether it’s a weeknight dinner or a weekend treat, Coconut Curry Shrimp with Pineapple Rice is guaranteed to brighten your table and your mood.

Ingredients You’ll Need

Getting the ingredients right is key to nailing the vibrant flavors and textures of this dish. Each component plays a crucial role—from the creamy coconut milk that forms the base to the crisp snap peas adding fresh crunch, every ingredient is simple yet indispensable.

• Large shrimp: Use peeled and deveined shrimp for easy cooking and the perfect seafood texture.
• Vegetable oil: A neutral oil ideal for sautéing aromatics without overpowering flavors.
• Small onion: Adds a sweet and savory foundation when finely chopped and cooked down.
• Garlic cloves: Minced for that essential punch of aromatic depth.
• Fresh ginger: Grated to bring a warm, zesty note vital to curry dishes.
• Red curry paste: The heart of the curry’s bold flavor; you can adjust the heat to suit your taste.
• Coconut milk: This creamy base gives the curry its luscious texture and tropical richness.
• Fish sauce (optional): Adds an umami boost, though you can skip it if preferred.
• Sugar: Balances the savory and spicy elements with a subtle sweetness.
• Red bell pepper: Sliced for a pop of color and mild sweetness.
• Snap peas or green beans: Provide crunch and a fresh, green bite to the curry.
• Lime juice: Brightens the whole dish with a zesty finish.
• Fresh cilantro: Chopped for garnish, adding herbaceous freshness.
• Long-grain rice: The perfect fluffy base to soak up all those amazing flavors.
• Pineapple chunks: Fresh or canned, these bring a juicy sweetness that complements the curry beautifully.
• Water: Used to cook the rice along with the coconut milk for luscious texture.
• Salt: Enhances every flavor, essential for seasoning both curry and rice.

How to Make Coconut Curry Shrimp with Pineapple Rice

Step 1: Prepare the Pineapple Rice

Start by rinsing the long-grain rice under cold water until it runs clear; this removes excess starch and helps achieve fluffy rice. Combine the rinsed rice in a saucepan with coconut milk, water, salt, and optional sugar to bring subtle sweetness. Once it reaches a boil, reduce the heat, cover, and let it simmer gently until tender and fluffy. Finally, fold in the pineapple chunks, allowing their sweetness to mingle with the creamy rice without mashing them. Set this tropical rice aside while you prepare the curry.

Step 2: Cook the Aromatics

Heat the vegetable oil in a large skillet or wok over medium heat. Add finely chopped onion, minced garlic, and freshly grated ginger. Sauté these aromatics for a few minutes until their fragrant scents fill your kitchen and the onions become soft and translucent. This step is so important because it builds the flavorful foundation your curry absolutely needs.

Step 3: Add Curry Paste and Coconut Milk

Introduce the red curry paste to the skillet and cook it for about a minute, stirring constantly to release its vibrant flavors. Then pour in the coconut milk along with fish sauce and sugar. This creates a smooth, rich sauce that you’ll want to savor. Let the curry base simmer gently for 2 to 3 minutes to marry the flavors beautifully.

Step 4: Incorporate Vegetables and Shrimp

Next, add colorful strips of red bell pepper and crisp snap peas or green beans to the curry. Simmer them just until they turn tender-crisp, preserving their freshness and bite. Once the vegetables are ready, nestle your shrimp into the sauce. Cook everything together for about 2 to 3 minutes until the shrimp are perfectly pink and cooked through—tender and juicy, ready to soak up all that delicious sauce.

Step 5: Finish with Lime and Cilantro

Stir in fresh lime juice to add a lively brightness that cuts through the richness, then adjust the seasoning with a little salt if needed. Finally, sprinkle chopped cilantro over the top to bring a fresh, herbaceous note to the dish. Your Coconut Curry Shrimp with Pineapple Rice is now ready to be plated and enjoyed!

How to Serve Coconut Curry Shrimp with Pineapple Rice

Garnishes

Don’t underestimate how much garnishes elevate this meal. Fresh cilantro adds vibrant color and herbaceous taste, while an extra squeeze of lime over the top brings zing and freshness. For a bit of crunch, sprinkle toasted coconut flakes or chopped peanuts on the side — they add textural interest and an extra tropical vibe.

Side Dishes

This dish shines as a complete meal but pairs wonderfully with light sides like a crisp cucumber salad or a simple green salad dressed in lime and sesame oil. These provide refreshing contrast and keep the meal balanced, never overwhelming the delicate flavors of the coconut curry shrimp and pineapple rice.

Creative Ways to Present

For a fun and festive presentation, serve the curry in small coconut shells or colorful bowls to emphasize the tropical theme. Spoon the pineapple rice into small heaps next to the curry, and garnish with edible flowers if you have them on hand. This dish also works great plated family-style, letting everyone help themselves to generous portions of this flavor-packed meal.

Make Ahead and Storage

Storing Leftovers

You can store leftovers of Coconut Curry Shrimp with Pineapple Rice in airtight containers in the refrigerator for up to 3 days. Keep the rice and shrimp curry together or separate, depending on your preference for reheating.

Freezing

This dish freezes very well. Place both the curry and rice in freezer-safe containers, and they will keep for 1 to 2 months. For best texture, freeze them separately and combine once reheated.

Reheating

When reheating, warm the curry gently on the stove or in the microwave to avoid overcooking the shrimp. Reheat the rice by adding a splash of water and covering it to keep it moist. Stir everything well for even warmth before serving.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely. Just make sure to thaw the shrimp fully, pat them dry to avoid excess water in the curry, and proceed with the recipe as usual.

Is it possible to make this dish vegan or vegetarian?

Yes, you can swap the shrimp for firm tofu or chickpeas and use soy sauce instead of fish sauce. The result is equally flavorful and satisfying!

What kind of red curry paste should I use?

Look for authentic Thai red curry paste in the Asian section of your grocery store. Adjust the amount based on your heat preference since curry pastes can vary in spiciness.

Can I substitute the snap peas with other vegetables?

Definitely. Sugar snap peas, green beans, or even asparagus work nicely, adding crunch and color without overpowering the curry.

Is the pineapple rice sweet or savory?

The pineapple rice balances sweetness from the fruit and sugar with the savory richness of coconut milk and salt, creating a perfect backdrop for the spicy shrimp curry.

Final Thoughts

Giving this Coconut Curry Shrimp with Pineapple Rice a try will introduce you to a flavor-packed adventure that’s both comforting and exciting. It’s the kind of dish that brings warmth and sunshine to any day, no matter the season. I’m confident it will become a favorite that you’ll want to revisit again and again—so get your ingredients ready and dive into this tropical feast soon!