If you are craving a dish that bursts with tropical flavors and comforting warmth, you simply must try this Coconut Curry Shrimp with Pineapple Rice. This recipe is a fiesta of creamy coconut curry paired with juicy shrimp, complemented perfectly by the sweet and fragrant pineapple rice. It’s the kind of meal that instantly transports you to sunny shores with every bite, blending a balance of spice, sweetness, and freshness that will delight your taste buds and brighten up any dinner table.

Coconut Curry Shrimp with Pineapple Rice Recipe - Recipe Image

Ingredients You’ll Need

Gathering fresh and vibrant ingredients is the first step to creating this mouthwatering Coconut Curry Shrimp with Pineapple Rice. Each component plays a vital role—whether it’s the aromatic spices in the curry or the juicy pineapple adding pops of brightness to the rice.

1 lb large shrimp, peeled and deveined: Choose fresh or thawed shrimp for tender, juicy seafood flavor.
2 tbsp coconut oil or vegetable oil: Coconut oil brings subtle tropical notes that marry beautifully with the curry.
1 small onion, chopped: Adds sweetness and depth when sautéed.
2 cloves garlic, minced: Essential for that potent savory aroma that lifts the entire dish.
1-inch piece fresh ginger, grated: Provides a bright, peppery zing to the curry base.
1–2 tbsp red or yellow curry paste: Adjust the intensity or color of the curry to suit your palate.
1 can (14 oz) coconut milk: Delivers the creamy texture and rich flavor that form the dish’s luxurious sauce.
1 tbsp fish sauce (optional): Adds umami depth; include it if you like your curry with authentic Southeast Asian flair.
1 tsp brown sugar: Balances the spice and enhances the curry’s natural sweetness.
Salt and pepper: To season perfectly.
2 cups cooked jasmine rice: Use fluffy jasmine rice as the fragrant base for pineapple to shine.
1 cup fresh pineapple, diced: Brings juicy sweetness with every bite of the rice.
2 green onions, sliced: Adds freshness and subtle crunch to the pineapple rice.
1/4 tsp salt: Ensures the pineapple rice is well-seasoned and balanced.
Optional – fresh cilantro and lime wedges: These garnishes elevate the dish with fresh herbaceous contrasts and zesty brightness.

How to Make Coconut Curry Shrimp with Pineapple Rice

Step 1: Sauté Your Aromatics

Start by heating coconut oil in a skillet over medium heat. Toss in chopped onion, minced garlic, and grated ginger, sautéing them gently for about 2 to 3 minutes until their fragrances fill your kitchen. This fragrant trio forms the flavorful base that makes your coconut curry shrimp so irresistibly good.

Step 2: Stir in the Curry Paste

Add 1 to 2 tablespoons of red or yellow curry paste to the skillet with your aromatics. Cook this mixture for about one minute, stirring constantly to release the rich spices and deepen the color of your sauce. This step is where the dish really begins to develop its signature, bold flavor.

Step 3: Add Coconut Milk and Seasonings

Pour in the creamy coconut milk along with fish sauce and brown sugar. Stir everything till combined, then bring the sauce to a gentle simmer. The coconut milk’s richness softens the spice while the fish sauce adds a subtle umami kick, and the brown sugar gives the perfect hint of sweetness.

Step 4: Cook the Shrimp

Now for the star of the show. Add your peeled and deveined shrimp straight into the simmering curry sauce. Let them cook for 2 to 3 minutes until they turn pink and become opaque. Season with salt and pepper to your liking—this is what transforms simple shrimp into a silky, flavorful delight that perfectly complements the curry.

Step 5: Prepare the Pineapple Rice

While the curry simmers, heat coconut oil in a separate skillet over medium heat. Add your cooked jasmine rice, diced pineapple, and sliced green onions. Stir-fry everything together for 3 to 4 minutes until heated through and smelling irresistible. A pinch of salt finishes this side, balancing the tropical sweetness with savory notes.

Step 6: Plate and Serve

To serve, spoon a generous helping of pineapple rice onto your plate and ladle the luscious coconut curry shrimp on top. If you like, garnish with a sprinkle of fresh cilantro and lime wedges to add natural brightness and herbaceous freshness that cuts through the creamy curry.

How to Serve Coconut Curry Shrimp with Pineapple Rice

Garnishes

Fresh cilantro leaves sprinkled on top add a pop of green and a fresh, citrusy flavor that contrasts beautifully with the creamy curry. Lime wedges are perfect for squeezing just before digging in, offering a zesty brightness that wakes up the dish’s warmth and sweetness.

Side Dishes

This Coconut Curry Shrimp with Pineapple Rice stands out as a perfectly complete meal on its own, but if you want to round it out, consider a simple cucumber salad or lightly sautéed green beans. These crisp and cool sides balance the dish’s rich and creamy elements while keeping things light.

Creative Ways to Present

For a fun twist, serve your Coconut Curry Shrimp with Pineapple Rice in hollowed-out pineapple halves or small coconuts. This not only highlights its tropical roots but also adds an impressive, festive touch that’s great for dinner parties or sunny weekend lunches.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Curry Shrimp with Pineapple Rice can be stored in an airtight container in the refrigerator for up to 3 days. Keep the curry and rice together or separately for the best texture retention. It makes for a quick and delicious next-day meal!

Freezing

You can freeze the shrimp curry in a container for up to one month; however, pineapple rice freezes better separately or fresh, as the pineapple can become mushy after thawing. When reheating, defrost thoroughly in the refrigerator before warming gently on the stove.

Reheating

To reheat, warm the curry slowly over medium-low heat, stirring occasionally to avoid curdling the coconut milk. For the pineapple rice, a brief sauté or microwave on medium heat works wonders to bring it back to life while maintaining its delightful texture and fragrance.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking so they sear properly and don’t release too much water into the curry.

What type of curry paste is best?

Red curry paste is classic and has a nice balance of spice and sweetness, but yellow curry paste offers a milder, earthier flavor. You can use whichever you prefer or have on hand, adjusting quantity to suit your spice tolerance.

Is there a substitute for fish sauce?

If you want to skip fish sauce, soy sauce or tamari works as a great alternative. It adds savory depth without overpowering the coconut curry’s delicate flavors.

Can this dish be made vegan?

Definitely! Swap shrimp with tofu or chickpeas and skip fish sauce, using soy sauce or coconut aminos instead. The coconut curry and pineapple rice remain just as delicious!

How spicy is this Coconut Curry Shrimp with Pineapple Rice?

The level of spiciness depends mostly on the curry paste you use and how much you add. Start with one tablespoon if you prefer mild heat and increase to two for more kick—it’s easy to adjust to your liking.

Final Thoughts

This Coconut Curry Shrimp with Pineapple Rice is one of those dishes you’ll find yourself reaching for when you want something vibrant, easy to make, and enormously satisfying. The combination of creamy coconut curry sauce with succulent shrimp and sweet pineapple rice is a guaranteed crowd-pleaser, perfect for weekday dinners or impressing guests. Give it a try—you might just discover your new favorite meal that delivers sunshine on a plate.