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Coconut Lime Fish with Mango Salsa Recipe

Coconut Lime Fish with Mango Salsa Recipe
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★★★★★

4.8 from 7 reviews

A vibrant and tropical Coconut Curry Shrimp paired with fragrant Pineapple Rice, combining creamy coconut milk, spicy curry paste, and sweet pineapple for a delightful, quick-to-make meal perfect for seafood lovers.

Ingredients

Scale

Shrimp Curry

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

Pineapple Rice

  • 2 cups cooked jasmine rice
  • 1 cup fresh pineapple, diced
  • 1 tbsp coconut oil
  • 1 tbsp chopped green onions
  • Pinch of salt

Instructions

  1. Prepare Pineapple Rice: Heat coconut oil in a skillet over medium heat. Add diced pineapple and sauté for 2–3 minutes until slightly caramelized and fragrant. Stir in cooked jasmine rice and chopped green onions, season with a pinch of salt, and cook for another 2–3 minutes until everything is heated through. Remove from heat and set aside.
  2. Cook Aromatics: In a large skillet or wok, heat vegetable or coconut oil over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until the mixture becomes fragrant and translucent.
  3. Add Curry Paste: Stir in the red or yellow curry paste, cooking it for about 1 minute to release its robust flavors and aromatic oils into the mixture.
  4. Add Coconut Milk: Pour in the coconut milk while stirring to combine all ingredients evenly. Bring the mixture to a gentle simmer to allow flavors to meld.
  5. Add Vegetables: Add sliced red bell pepper and snap peas (or green beans). Cook for 3–4 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
  6. Cook Shrimp: Add the peeled and deveined shrimp to the curry. Cook for 3–4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
  7. Season the Curry: Stir in fish sauce (if using), lime juice, and brown sugar. Taste the curry and adjust seasoning as needed to balance savory, sweet, and tangy flavors.
  8. Garnish and Serve: Garnish the coconut curry shrimp with fresh cilantro leaves. Plate the curry over the pineapple rice and serve immediately for a tropical, flavorful meal.

Notes

  • Use fresh or frozen shrimp, but ensure they are fully thawed before cooking.
  • Red curry paste can be substituted with yellow curry paste for a milder flavor.
  • Fish sauce is optional; omit for a milder taste or vegetarian adaptation.
  • To reduce sodium, use low-sodium fish sauce or omit it entirely.
  • For extra heat, add sliced fresh chili or chili flakes when cooking the curry paste.
  • Cook the rice a day ahead and refrigerate to save time when preparing this dish.

Nutrition

Keywords: Coconut Curry Shrimp, Pineapple Rice, Thai Curry, Seafood Curry, Tropical Dinner, Quick Shrimp Recipe

Find it online: https://maicook.com/coconut-lime-fish-with-mango-salsa-recipe/