Print

Coconut Curry Shrimp with Pineapple Rice Recipe

Coconut Curry Shrimp with Pineapple Rice Recipe
Print Recipe

★★★★★

4.8 from 30 reviews

This Coconut Curry Shrimp with Pineapple Rice recipe combines succulent shrimp simmered in a creamy, fragrant coconut curry sauce with vibrant red bell peppers, served atop sweet and fluffy pineapple-infused jasmine rice. It’s a tropical-inspired dish that balances savory, sweet, and spicy flavors perfectly, making it a delightful meal for seafood lovers looking for an easy yet exotic dinner option.

Ingredients

Scale

For the Shrimp Curry:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 red bell pepper, sliced
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp chili flakes (optional, for heat)
  • 1 tbsp lime juice
  • Fresh cilantro for garnish

For the Pineapple Rice:

  • 1 ½ cups jasmine rice
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 2 cups water or chicken broth
  • 1 tbsp coconut oil
  • Salt to taste

Instructions

  1. Prepare the Pineapple Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, heat the coconut oil over medium heat and lightly toast the rice for 1-2 minutes, stirring frequently. Add the water or chicken broth along with a pinch of salt, then bring the mixture to a boil. Reduce heat to low, cover the pot, and let it simmer gently for 15 minutes until the rice is cooked through. Remove from heat, stir in the pineapple chunks, cover, and let sit for 5 minutes. Fluff the rice with a fork before serving.
  2. Cook the Coconut Curry Shrimp: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger; sauté for 2-3 minutes until the mixture is fragrant and the onion softens. Stir in the curry powder and cook for an additional 30 seconds to bloom the spices, enhancing their flavor. Pour in the coconut milk and bring the sauce to a gentle simmer. Add the sliced red bell pepper, salt, black pepper, and chili flakes if using, then let simmer for 5 minutes to allow the flavors to meld. Add the shrimp, cooking for 3-5 minutes until they turn pink and opaque, indicating they are cooked through. Finish by stirring in the lime juice gently.
  3. Serve: Spoon the pineapple rice onto plates and top generously with the coconut curry shrimp. Garnish with fresh cilantro leaves and serve immediately while warm.

Notes

  • You can adjust the chili flakes based on your preferred spice level, or omit them for a milder dish.
  • Using chicken broth for the rice adds extra flavor, but water works perfectly fine for a lighter version.
  • Fresh pineapple chunks provide the best flavor, but canned pineapple (drained) is a convenient alternative.
  • Ensure shrimp are peeled and deveined for the best texture and taste.
  • Leftover rice can be stored in the refrigerator for up to 3 days and reheated before serving.

Nutrition

Keywords: coconut curry shrimp, pineapple rice, seafood curry, tropical shrimp recipe, easy curry recipe, jasmine rice with pineapple

Find it online: https://maicook.com/coconut-curry-shrimp-with-pineapple-rice-recipe-5/