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Coconut Curry Shrimp with Pineapple Rice Recipe

Coconut Curry Shrimp with Pineapple Rice Recipe
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★★★★★

4.8 from 10 reviews

This vibrant Coconut Curry Shrimp with Pineapple Rice recipe combines succulent shrimp simmered in a rich and aromatic coconut curry sauce with sweet, caramelized pineapple rice. Bursting with fresh flavors like ginger, garlic, and lime, this dish offers a perfect balance of spicy, sweet, and tangy elements for a satisfying and exotic meal.

Ingredients

Scale

For the Shrimp:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red or yellow curry paste
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans
  • Fresh cilantro, chopped (for garnish)

For the Pineapple Rice:

  • 2 cups cooked jasmine rice
  • 1 cup fresh pineapple, diced
  • 1 tablespoon coconut oil
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • Optional: chopped green onions for garnish

Instructions

  1. Prepare the Pineapple Rice: Heat coconut oil in a skillet over medium heat. Add diced pineapple and sauté for 2–3 minutes until slightly caramelized. Stir in cooked jasmine rice, soy sauce, and lime juice. Mix everything until well combined. Remove from heat and set aside. Garnish with chopped green onions if desired.
  2. Cook the Shrimp: In a large skillet or wok, heat coconut oil over medium heat. Sauté chopped onion, minced garlic, and freshly grated ginger for 2–3 minutes until fragrant and softened. Stir in red or yellow curry paste and cook for about 1 minute to release its flavors. Pour in coconut milk along with fish sauce (if using), lime juice, and brown sugar. Let the sauce simmer gently for 3–4 minutes to thicken slightly and blend flavors.
  3. Add Vegetables and Shrimp: Add sliced red bell pepper and snap peas (or green beans) to the simmering curry. Cook for 2–3 minutes until vegetables are tender-crisp. Then, add the peeled and deveined shrimp, simmering for 3–4 minutes until shrimp turn pink and are cooked through.
  4. Serve: Spoon the coconut curry shrimp over the pineapple rice. Garnish with freshly chopped cilantro and a wedge of lime on the side for extra zest. Serve immediately while hot and enjoy the tropical, flavorful dish.

Notes

  • You can substitute snap peas with green beans or sugar snap peas depending on availability.
  • Fish sauce is optional but enhances the umami flavor; omit for a vegetarian diet.
  • For a spicier curry, add extra curry paste or a pinch of chili flakes.
  • Use fresh pineapple for the best flavor; canned pineapple may add extra sweetness and moisture.
  • Leftover pineapple rice can be stored in the fridge for up to 2 days and reheated.
  • This recipe is naturally gluten free if you use gluten-free soy sauce or tamari.

Nutrition

Keywords: coconut curry shrimp, pineapple rice, Thai shrimp recipe, coconut milk shrimp, easy shrimp curry, tropical seafood dish

Find it online: https://maicook.com/coconut-curry-shrimp-with-pineapple-rice-recipe-3/