Coconut Curry Shrimp with Pineapple Rice Recipe

If you’re craving a vibrant, tropical dish that combines creamy heat with a burst of sweetness, you’re going to adore this Coconut Curry Shrimp with Pineapple Rice. This meal balances tender shrimp simmered in a fragrant coconut curry sauce with the bright, juicy pineapple-infused rice that adds texture and a touch of natural sweetness. Every bite delivers a delicious harmony of flavors and colors that not only satisfies your taste buds but also brings a little sunshine to your dinner table.

Ingredients You’ll Need

Gathering the right ingredients for Coconut Curry Shrimp with Pineapple Rice is simpler than you might expect. Each one plays a crucial role in creating that perfect harmony of taste, texture, and vibrant color that makes this dish so special. From the juicy, fresh shrimp to the rich coconut milk and aromatic curry paste, everything works together beautifully.

• Shrimp (1 lb peeled and deveined): Choose fresh or thawed frozen shrimp for the best texture and flavor.
• Coconut oil or vegetable oil (1 tbsp): A neutral oil base that helps carry the curry flavors without overpowering.
• Small onion (1 finely chopped): Adds sweetness and a subtle crunch when sautéed.
• Garlic (2 cloves minced): Gives a fragrant, savory depth to the curry.
• Fresh ginger (1 tsp grated): Provides a zesty warmth that wakes up the palate.
• Red or yellow curry paste (1–2 tbsp): The star seasoning delivering bold flavor and beautiful color.
• Coconut milk (2 cans, 14 oz each): The creamy base for both the shrimp curry and the pineapple rice.
• Fish sauce or soy sauce (1 tbsp): Adds that essential umami kick.
• Sugar (1 tsp, optional): Balances the tangy and spicy notes just right.
• Bell pepper (1 sliced, red or yellow): For crunch and a pop of bright color.
• Fresh spinach or kale (1–2 cups, optional): Boosts nutrition and adds leafy texture.
• Lime juice (from 1 lime): Brings refreshing acidity to brighten up the curry.
• Long-grain rice (1 1/2 cups): The fragrant base cooked with coconut milk and pineapple.
• Fresh pineapple (1 cup diced): The sweet, tropical surprise in the rice.
• Water (1/2 cup): Helps cook the rice to fluffy perfection.
• Salt (1/2 tsp plus more to taste): Essential for enhancing all the flavors.
• Butter (1 tbsp, optional): Adds richness and a silky finish to the rice.

How to Make Coconut Curry Shrimp with Pineapple Rice

Step 1: Make the Pineapple Rice

Start by combining the rice, coconut milk, water, salt, and butter in a medium saucepan. Bring this mixture to a boil, then reduce the heat to low and cover it. Let the rice cook gently for 15 to 20 minutes until all the liquid is absorbed and the rice is tender. Once done, stir in the diced pineapple and fluff everything delicately with a fork. Keep the rice warm as you prepare the shrimp curry; this step fills the kitchen with a heavenly aroma that sets a joyful tone for what’s to come.

Step 2: Prep the Shrimp

Pat the shrimp dry with a paper towel to ensure they sear well and don’t steam. Lightly season them with salt and pepper, which lifts the natural seafood flavor without overpowering the curry sauce. This simple step is key to juicy, perfectly cooked shrimp in your Coconut Curry Shrimp with Pineapple Rice.

Step 3: Cook the Shrimp Curry

Heat your coconut or vegetable oil in a large skillet or wok over medium heat. Sauté the finely chopped onion until it turns soft and translucent to build a sweet base. Add the minced garlic and grated ginger, stirring for about 30 seconds to release their fragrant notes. Next, stir in the curry paste and cook it for a minute until you can really smell its rich spices. Pour in the coconut milk, fish sauce, and sugar, stirring gently to combine before letting it simmer. Toss in the sliced bell peppers and cook for 2 to 3 minutes to preserve a slight crunch. Add the shrimp and cook for another 2 to 3 minutes until they turn pink and opaque. If you’re using spinach or kale, stir it in during the last minute to gently wilt the greens. Finish with a generous squeeze of fresh lime juice, seasoning the curry to taste with salt and pepper.

Step 4: Serve Your Coconut Curry Shrimp with Pineapple Rice

It’s time to bring it all together! Plate a generous scoop of the warm pineapple rice and ladle the creamy shrimp curry on top or alongside. The contrast between the velvety curry sauce and the slightly sweet, tropical rice is truly irresistible.

How to Serve Coconut Curry Shrimp with Pineapple Rice

Garnishes

Fresh cilantro leaves and lime wedges are the perfect finishing touch. The herb adds a bright, herbaceous note while the lime wedges let everyone adjust the acidity to their liking. Both garnish elements make the dish look stunning and taste even better.

Side Dishes

For a fuller meal, consider serving this dish with a simple cucumber salad or roasted vegetables. The crispness of cucumbers complements the richness of the curry, while roasted veggies add comforting texture without competing with the main flavors.

Creative Ways to Present

If you want to impress guests or add a special flair, serve the Coconut Curry Shrimp with Pineapple Rice in hollowed-out pineapple shells for an eye-catching tropical presentation. You can also offer a variety of curry paste heat levels so everyone can customize their spice experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Coconut Curry Shrimp with Pineapple Rice in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for lunch the next day or a quick dinner.

Freezing

This dish freezes best without the fresh pineapple rice, as pineapple’s texture changes when frozen. Freeze just the shrimp curry in a sealed container for up to 2 months. When ready, thaw overnight in the fridge for the best results.

Reheating

Reheat the shrimp curry gently on the stove over low heat to avoid overcooking the shrimp. Warm the pineapple rice separately in the microwave or on the stovetop with a splash of water to revive its fluffy texture. Combining them afterward keeps everything delicious and fresh-tasting.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water that can dilute the curry’s flavor.

Is there a substitute for curry paste?

If you don’t have curry paste on hand, you can use a blend of ground turmeric, cumin, coriander, and chili powder. However, curry paste offers a depth and complexity that’s hard to replicate perfectly.

Can I make this dish vegan?

Yes! Swap shrimp for tofu or chickpeas and use soy sauce instead of fish sauce. The coconut curry and pineapple rice will still shine as a vibrant, satisfying vegan meal.

How spicy is this Coconut Curry Shrimp with Pineapple Rice?

The spice level can be adjusted by the amount and type of curry paste you use. Starting with 1 tablespoon is mild, while 2 tablespoons will bring more kick—perfect for those who enjoy some heat.

What kind of rice works best?

Long-grain rice is best for this recipe because it stays fluffy and separate, allowing the pineapple and coconut flavors to come through beautifully.

Final Thoughts

There is something truly magical about Coconut Curry Shrimp with Pineapple Rice. It’s a dish that’s as comforting as it is exciting, perfect for bringing friends and family together around the table. Whether it’s a weeknight dinner or a special occasion, this recipe guarantees bright, luscious flavors that never disappoint. Go ahead and make it your new favorite—you’ll be so glad you did!