If you have a craving for something that bursts with tropical flavors and warming spices, you will absolutely adore this Coconut Curry Shrimp with Pineapple Rice. It’s a dish that perfectly balances the creamy richness of coconut milk with bright, zesty lime, and the sweetness of fresh pineapple nestled within tender jasmine rice. The shrimp absorb the fragrant curry sauce, while crisp vegetables add a refreshing crunch. This recipe brings together a wonderful harmony of tastes and textures that feels like a mini vacation on your plate.

Coconut Curry Shrimp with Pineapple Rice Recipe - Recipe Image

Ingredients You’ll Need

Getting the flavor just right in Coconut Curry Shrimp with Pineapple Rice starts with a handful of simple yet essential ingredients. Each one plays a key role, whether it’s providing a silky base, layering spice, or adding vibrant color and texture that make this dish pop.

Shrimp: Opt for peeled and deveined shrimp for easy cooking and eating, making this dish perfect for a quick meal.
Coconut oil: Adds a subtle tropical aroma and helps infuse the curry with that unmistakable coconut essence.
Onion, garlic, and ginger: These aromatics give the curry a beautiful depth and warmth right from the start.
Curry paste: Choose red or yellow according to your spice preference; this is the heart of the curry flavor.
Coconut milk: Brings creaminess and lusciousness, soaking into both shrimp and rice for a rich taste.
Bell pepper and zucchini: Bright, colorful veggies add crunch and freshness, balancing the dish.
Fish sauce and brown sugar: These provide umami depth and a touch of sweetness for balance.
Lime juice: Adds zest and acidity to brighten the dish.
Jasmine rice: The fragrant base for the pineapple rice, absorbing the tropical flavors beautifully.
Fresh pineapple: Adds bursts of juicy sweetness that complement the curry perfectly.
Salt: Enhances all the other flavors, especially in the rice.

How to Make Coconut Curry Shrimp with Pineapple Rice

Step 1: Cook the Pineapple Rice

Start by combining jasmine rice, coconut milk, water, salt, and diced pineapple in a saucepan. Bring everything to a boil, then reduce the heat to low, cover, and let it gently simmer for about 15 to 20 minutes. This slow cooking allows the rice to absorb all the creamy coconut flavor alongside the lightly sweet pineapple, resulting in tender grains bursting with tropical goodness. Once done, fluff the rice with a fork and set it aside while you prepare the shrimp curry.

Step 2: Prepare Aromatics and Vegetables

Heat the coconut oil in a large skillet over medium heat. Toss in the finely chopped onion, minced garlic, and ginger, sautéing them just until fragrant and softened—this usually takes about 2 to 3 minutes. These aromatics build the flavorful foundation for your curry, waking up your senses with a warm, inviting scent. Next, stir in the curry paste to toast it slightly for a minute, which really awakens the spices’ natural oils and intensifies the flavor.

Step 3: Add Coconut Milk and Veggies

Pour in the creamy coconut milk and add the sliced red bell pepper and zucchini. Let everything simmer for 3 to 4 minutes, just until the vegetables are tender but still retain a nice crunch. This keeps the dish lively and colorful, giving you a delightful contrast against the soft shrimp and creamy sauce.

Step 4: Cook the Shrimp in the Curry

Add the peeled and deveined shrimp to the skillet. Cook them for 2 to 3 minutes until they turn pink and curl up beautifully. Cooking shrimp this way ensures they stay juicy and tender, soaking up all the vibrant curry flavors that surround them.

Step 5: Season and Finish

To round everything out, stir in the fish sauce, brown sugar, and freshly squeezed lime juice. These ingredients introduce layers of umami, sweetness, and bright acidity that balance the richness of the curry perfectly. Give the curry a taste and adjust seasoning if needed—you’ll be amazed at how these simple touches elevate the dish.

Step 6: Plate the Dish

Serve the warm pineapple rice on plates or shallow bowls, then generously spoon over the luscious coconut curry shrimp. Don’t forget to sprinkle fresh cilantro on top for a burst of color and a refreshing herbal note that ties everything together.

How to Serve Coconut Curry Shrimp with Pineapple Rice

Garnishes

Fresh cilantro is a must—it adds a bright, herbal freshness that livens up each bite. You can also add thinly sliced red chilies if you want a little extra kick or a few chopped roasted peanuts for some crunch and texture contrast. A wedge of lime on the side invites your guests to add a splash of zesty brightness whenever they please.

Side Dishes

Because this dish is full and satisfying on its own, simple sides work best. Try serving it with a crisp cucumber salad dressed in light vinegar or a tangy mango slaw to complement the curry’s richness. If you’re feeling adventurous, some lightly steamed greens like bok choy or snap peas with a drizzle of sesame oil will add balance and a vibrant pop of green.

Creative Ways to Present

For a fun twist, serve Coconut Curry Shrimp with Pineapple Rice inside hollowed-out pineapple halves. It turns the meal into an eye-catching centerpiece, perfect for entertaining friends. You could also present the curry over a bed of fragrant coconut rice noodles or offer it buffet style with a variety of toppings so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Curry Shrimp with Pineapple Rice keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting a bit, so it makes for great next-day leftovers. Just keep the curry and rice together or separately depending on your storage preferences.

Freezing

You can freeze portions of this dish to enjoy later, but for best results, freeze the shrimp curry and pineapple rice separately. Place them in airtight freezer-safe containers or heavy-duty freezer bags. The curry will keep for around 2 months. When ready to eat, thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over low-medium heat or microwave in short bursts, stirring occasionally. Adding a splash of water or coconut milk helps restore the creamy texture. Avoid overheating the shrimp as they can get rubbery quickly, so just warm until steaming hot.

FAQs

Can I use frozen shrimp for Coconut Curry Shrimp with Pineapple Rice?

Absolutely! Just make sure to thaw them completely before cooking to ensure even cooking and prevent excess water from diluting your curry sauce.

What type of curry paste is best for this recipe?

Both red and yellow curry pastes work wonderfully. Red curry tends to be spicier and more robust, while yellow curry is milder and a bit sweeter. Choose according to your heat preference.

Can I make the pineapple rice without coconut milk?

You can, but the coconut milk adds that signature creamy, tropical flavor that makes the rice special. If you must skip it, try substituting with water and a bit of coconut extract for a similar taste.

Is this recipe gluten-free?

Yes! This dish is naturally gluten-free as long as you check that your curry paste and fish sauce are free from gluten-containing ingredients.

Can I add other vegetables to the curry?

Definitely! Feel free to toss in snap peas, baby corn, carrots, or even spinach. Just add them according to their cooking times to keep everything perfectly tender-crisp.

Final Thoughts

I genuinely hope you give this Coconut Curry Shrimp with Pineapple Rice a try because it’s one of those dishes that feels both comforting and a little adventurous all at once. It’s easy to make but delivers restaurant-quality flavors that impress any time. Whether you’re cooking for yourself, a special someone, or a group of friends, this recipe will quickly become a beloved go-to that brings joy with every delightful bite.