If you are craving a dish that bursts with tropical flavors and a comforting warmth, then this Coconut Curry Shrimp with Pineapple Rice is going to be your new favorite. This dish beautifully combines succulent shrimp bathed in a rich, fragrant coconut curry sauce with the sweet and tangy notes of pineapple-infused jasmine rice. Every bite brings a balance of creamy, spicy, sweet, and fresh that can brighten any dinner, making it perfect for weeknights or special occasions with friends. Trust me, once you try Coconut Curry Shrimp with Pineapple Rice, it will quickly become a staple you reach for again and again.

Coconut Lime Fish with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is simple, but each one plays a vital role in creating the layers of flavor, texture, and color that make this dish so irresistible. From the creamy coconut milk to the vibrant red bell pepper and sweet pineapple, these components come together to deliver a harmonious and eye-catching meal.

Large shrimp (1 lb): Peeled and deveined, they’re the star protein that soaks up all the curry goodness perfectly.
Coconut milk (14 oz can): Adds rich, creamy texture and silky flavor to the curry sauce.
Red or yellow curry paste (2 tbsp): Provides that spicy, aromatic punch essential for authentic curry.
Vegetable or coconut oil (1 tbsp): For sautéing and adding a hint of tropical richness.
Small onion (1, finely chopped): Adds sweetness and depth to the curry base.
Garlic cloves (2, minced): Key for that savory fragrance that awakens the palate.
Ginger (1 tsp, grated): Brings warmth and a slight zing, balancing the spices.
Red bell pepper (1, sliced): Provides crunch and vibrant color for visual appeal and texture.
Snap peas or green beans (1 cup): Offers freshness and a crisp bite to complement the creamy sauce.
Fish sauce (1 tbsp, optional): Adds umami depth if you want a more complex flavor profile.
Lime juice (1 tbsp): Brightens the dish with a hint of citrus acidity.
Brown sugar (1 tsp): Balances heat and sour with a touch of sweetness.
Fresh cilantro: For a burst of herbal freshness and a beautiful garnish.
Cooked jasmine rice (2 cups): A fragrant base that pairs perfectly with the curry.
Fresh pineapple (1 cup, diced): Infuses the rice with sweet tropical flavor.
Coconut oil (1 tbsp): Adds extra coconutty richness and helps sauté pineapple beautifully.
Green onions (1 tbsp, chopped): For a mild, oniony note and garnish on the rice.
Pinch of salt: To enhance all the natural flavors in the pineapple rice.

How to Make Coconut Curry Shrimp with Pineapple Rice

Step 1: Prepare the Pineapple Rice

Start by heating the coconut oil in a skillet over medium heat—this will be the flavorful base for your rice. Add the diced fresh pineapple and sauté it for about 2 to 3 minutes until it starts to caramelize a bit and release its sweet aroma. Then, stir in the cooked jasmine rice along with chopped green onions. Season lightly with a pinch of salt to round out the taste. Continue cooking everything together for another 2 to 3 minutes so the rice heats through and absorbs the pineapple’s sweetness. Once done, set this vibrant side aside while you focus on the curry.

Step 2: Sauté the Aromatics

Heat the vegetable or coconut oil in a large skillet or wok over medium heat. Add the finely chopped onion, minced garlic, and grated ginger, cooking them for about 2 to 3 minutes until fragrant and soft. This trio forms the flavorful foundation for your curry sauce and smells nothing short of incredible as it cooks.

Step 3: Add Curry Paste and Coconut Milk

Stir in your chosen red or yellow curry paste and cook it with the aromatics for around 1 minute, which helps to release those complex spices and deepen the flavor. Next, pour in the creamy coconut milk while stirring constantly to combine everything beautifully. Bring the mixture to a gentle simmer to meld the flavors together and create a luscious sauce.

Step 4: Cook the Vegetables

Add the sliced red bell pepper and snap peas (or green beans) to the simmering sauce. Let them cook for 3 to 4 minutes just until they become slightly tender but still retain a bit of bite and brilliant color. These veggies bring a satisfying crunch and freshness to balance the creamy curry.

Step 5: Add the Shrimp and Season

Now, it’s time for the shrimp to take center stage. Nestle them gently into the curry and cook for 3 to 4 minutes until they turn pink and are fully cooked through. Finally, stir in fish sauce if you’re using it, lime juice for brightness, and brown sugar for a just-right touch of sweetness. Taste the curry and adjust the seasoning to your liking—you’re aiming for a perfect harmony of creamy, spicy, sour, and sweet.

How to Serve Coconut Curry Shrimp with Pineapple Rice

Garnishes

Fresh cilantro is a must for this dish because it cuts through the richness with its bright, herbal notes. You can also consider a few extra sprigs of chopped green onions or even a light sprinkle of crushed toasted cashews for an added crunch. These simple garnishes not only add flavor but make your presentation pop.

Side Dishes

This Coconut Curry Shrimp with Pineapple Rice stands beautifully on its own, but if you want to round out the meal, consider serving it with a crisp, refreshing cucumber salad or a side of lightly steamed greens like bok choy or spinach. The coolness and texture contrast make the meal even more exciting and balanced.

Creative Ways to Present

For a fun, festive touch, try serving the coconut curry shrimp in hollowed-out pineapple halves with the pineapple rice on the side or stuffed inside. It’s a fantastic way to amplify the tropical vibe and impress anyone you share this meal with. Alternatively, a vibrant bamboo leaf or banana leaf as a plate liner can add a beautiful, exotic aesthetic.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Coconut Curry Shrimp with Pineapple Rice, store them in an airtight container in the refrigerator for up to 2 days. Be sure to keep the rice and curry together to maintain their flavors, and consume promptly for the freshest taste.

Freezing

While it’s best enjoyed fresh, you can freeze the curry portion (without pineapple rice) for up to 1 month. Transfer it into a freezer-safe container and leave some space for expansion. Thaw overnight in the fridge before reheating gently. It’s not recommended to freeze the rice with pineapple as the texture may change once thawed.

Reheating

Reheat the curry gently on the stove over low to medium heat, stirring occasionally to prevent the coconut milk from separating. The pineapple rice can be reheated separately in a skillet or microwave until warmed through. Add a splash of water or coconut milk when reheating rice to keep it moist.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking so they don’t release excess water and dilute your curry flavors.

Is red curry paste very spicy?

Red curry paste typically has a moderate spice level, but it can vary by brand. If you prefer less heat, start with less paste and adjust according to taste.

What can I substitute for fish sauce?

If you want to avoid fish sauce, you can substitute with soy sauce or tamari for a similar salty, umami flavor, though it won’t have quite the same depth.

Can I make this dish vegan?

Yes! Simply replace the shrimp with tofu or chickpeas and ensure your curry paste doesn’t contain shrimp or fish products.

What kind of rice is best for pineapple rice?

Jasmine rice is ideal due to its fragrant, slightly sticky texture which complements the sweetness of the pineapple beautifully.

Final Thoughts

This Coconut Curry Shrimp with Pineapple Rice is truly a delightful dish that combines bold flavors with simple ingredients to create something spectacular. It’s the kind of meal that makes you feel like you’re on a tropical getaway no matter where you are. I wholeheartedly encourage you to try this recipe—you’ll love how easy it is and how irresistible the final result feels. Happy cooking and even happier eating!