If you’re craving a dish that bursts with tropical flavors and vibrant colors, you’re going to fall head over heels for this Coconut Curry Shrimp with Pineapple Rice. It’s a perfect harmony of creamy coconut curry that coats tender shrimp, paired with fragrant jasmine rice studded with sweet, caramelized pineapple. Every bite carries a delightful balance of savory, sweet, and tangy notes that will transport your taste buds straight to an island paradise. Trust me, this is one recipe you’ll want to keep in your favorites folder to impress friends or simply treat yourself to a flavorful escape.

Coconut Curry Shrimp with Pineapple Rice Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are delightfully simple yet essential to crafting the perfect Coconut Curry Shrimp with Pineapple Rice. Each one plays a vital role—from the rich coconut milk adding creamy depth, to the fresh pineapple providing tropical sweetness, and the curry paste bringing that warm, spicy kick.

Large shrimp (1 lb): Peeled and deveined for quick and easy cooking with a tender texture.
Coconut oil (2 tablespoons): Adds subtle coconut richness and helps develop beautiful caramelization.
Small onion, chopped: Builds a flavorful aromatic base.
Garlic cloves (2), minced: Infuses the dish with irresistible savory notes.
Fresh ginger (1 tablespoon), grated: Brings bright, zesty warmth that cuts through the creaminess.
Curry paste (2 tablespoons): Choose red or yellow for your preferred level of spice and complexity.
Coconut milk (1 can, 14 oz): The heart of the curry sauce, delivering a lush, smooth texture.
Fish sauce (1 tablespoon, optional): Provides a subtle umami boost that deepens flavor layers.
Lime juice (2 tablespoons): Adds refreshing acidity to balance sweetness and richness.
Brown sugar (1 teaspoon): Enhances the caramel undertones and rounds out the curry’s flavors.
Red bell pepper, sliced: Offers a crisp texture and vibrant color.
Snap peas or green beans (1 cup): Adds bright green crunch and freshness.
Fresh cilantro, chopped: A fragrant garnish that elevates every bite.
Cooked jasmine rice (2 cups): The fragrant base for your tropical pineapple rice.
Fresh pineapple, diced (1 cup): Brings juicy sweetness that perfectly complements the curry.
Soy sauce (1 tablespoon): Provides a savory depth to the pineapple rice.
Optional green onions: Adds a sharp, fresh garnish that finishes the rice elegantly.

How to Make Coconut Curry Shrimp with Pineapple Rice

Step 1: Prepare the Pineapple Rice

Start by heating coconut oil in a skillet over medium heat, letting that aroma fill your kitchen. Toss in the diced pineapple and sauté for 2 to 3 minutes until it caramelizes slightly, releasing its natural sweetness. Next, stir in the cooked jasmine rice, soy sauce, and lime juice, mixing well to ensure every grain is infused with flavor. Once combined, remove from heat and keep warm, optionally garnishing with chopped green onions for a fresh pop of color and crunch.

Step 2: Sauté Aromatics and Build the Sauce

In a large skillet or wok, warm the coconut oil over medium heat, then add the onion, garlic, and ginger. Sauté these aromatics for 2 to 3 minutes until fragrant and soft, creating the fragrant foundation for your curry. Stir in the curry paste and cook for another minute, letting those rich, spicy flavors come alive.

Step 3: Simmer Coconut Curry Base

Pour in the coconut milk slowly, stirring to combine with your aromatic mixture. Add fish sauce if you’re using it, lime juice, and brown sugar. Let everything simmer together gently for 3 to 4 minutes, allowing the flavors to meld beautifully and the sauce to thicken slightly.

Step 4: Add Vegetables and Shrimp

Introduce the red bell pepper slices and snap peas, cooking them for 2 to 3 minutes so they stay tender but retain a satisfying crispness. Then, add the shrimp and simmer for another 3 to 4 minutes. You’ll know the shrimp are perfectly cooked when they turn that lovely pink color and curl up just right—be careful not to overcook, as shrimp can get rubbery if left too long.

Step 5: Serve Your Coconut Curry Shrimp with Pineapple Rice

Plate generous spoonfuls of pineapple rice topped with the luscious coconut curry shrimp. Don’t forget to sprinkle fresh cilantro on top for a bright finish and serve with lime wedges on the side to add a zesty squeeze when desired. Your tropical feast is ready to enjoy!

How to Serve Coconut Curry Shrimp with Pineapple Rice

Garnishes

Fresh cilantro is an absolute must for this dish, lending an herbaceous brightness that balances the creamy curry. Lime wedges are perfect for squeezing over the top, adding a lively burst of citrus that enhances every flavor note. If you love a little heat, a few thinly sliced fresh chili peppers or a sprinkle of crushed red pepper flakes can add a welcome kick.

Side Dishes

Coconut Curry Shrimp with Pineapple Rice is wonderfully satisfying on its own, but if you want to round out your meal, consider serving it alongside a light cucumber salad or steamed greens like bok choy or spinach. These sides add a refreshing contrast and keep things bright and balanced on your plate.

Creative Ways to Present

For a fun presentation at dinner parties, serve the shrimp curry in individual mini coconut bowls or hollowed-out pineapples to really emphasize the tropical theme. You can also layer the pineapples and shrimp in glass jars for a charming visual effect, perfect for a casual outdoor gathering.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The Coconut Curry Shrimp with Pineapple Rice will keep well for up to 2 days. Keep the shrimp and rice together or separate them if you prefer to maintain texture when reheating.

Freezing

If you’d like to freeze this dish, separate the rice and curry shrimp into freezer-safe containers. The curry shrimp freezes better than the rice, which can become a little mushy after thawing. Use frozen portions within 1 month for the best flavor and texture.

Reheating

To reheat, warm the shrimp curry gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. Heat the pineapple rice separately in a microwave or skillet, adding a splash of water or coconut milk if it feels dry. Combine and serve with fresh garnishes for a meal that tastes just like freshly made.

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 in your curry, which can dilute the flavors.

Is there a substitute for curry paste?

If you don’t have curry paste on hand, you can use a mix of curry powder with grated fresh ginger and minced garlic. However, curry paste provides a richer, more authentic depth that really elevates the dish.

Can this dish be made gluten-free?

Yes! To keep it gluten-free, simply use tamari or a gluten-free soy sauce alternative in the pineapple rice instead of regular soy sauce.

What can I substitute for coconut oil?

You can use vegetable oil or another mild-flavored oil if you prefer, but coconut oil adds a subtle aroma that complements this recipe brilliantly.

Can I make the pineapple rice ahead of time?

Definitely. Pineapple rice stores well in the fridge for a day and even tastes better when flavors have a little time to meld. Just reheat gently before serving with the shrimp curry.

Final Thoughts

I truly hope you give this Coconut Curry Shrimp with Pineapple Rice a try because it’s a show-stopping dish that’s surprisingly easy to prepare. The combination of creamy coconut curry, fresh vegetables, and sweet pineapple rice creates a dish that’s bursting with flavor and quick enough for weeknights yet impressive enough for guests. Once you experience the vibrant taste and delightful textures, I’m confident it will become one of your treasured go-to meals. So grab those ingredients and let this tropical feast brighten your dinner table!