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Curry Shrimp with Pineapple

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

This Curry Shrimp with Pineapple is perfect for any time of year, whether you are making it for a weeknight family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

Shrimp is a really great protein to work with as it easily takes on other flavours and you can generally get it for pretty cheap.

Not mention that it cooks up pretty quick!

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

I love the creamy curry sauce that comes together in this dish thanks to coconut milk and spices. The tangy sweetness of the pineapple adds a whole other dimension that is just incredible.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

We typically serve curry in our household with just plain parboiled or basmati rice. Personally I love a basmati cooked in coconut milk paired with a tasty curry.

You would also serve it with just some warmed up naan bread.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

What kind of Pan do you Cook Curry in?

The ideal pan for cooking a good curry is a wok, or Kadhai.

A kadhai is similar in shape to a wok, though with a wider bottom surface area and steeper sides.

If you already have a wok, feel free to use that instead of a Kadhai.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

About the Ingredients for Shrimp Curry

Oil – I use plain old vegetable oil but any neutral flavoured oil is fine.

Curry – I usually use either a curry powder mix or yellow curry paste. Curry powder is much more inexpensive.

Ginger – Use fresh ginger, grated. You can use ground ginger in a pinch.

Garlic – Use fresh garlic, minced. You could also use garlic powder if necessary but fresh is better.

Shrimp – Use raw shrimp of your preference. It’s easier if you buy peeled, deveined shrimp.

Bell Pepper – You can use any kind of bell pepper you like. I prefer red pepper personally, the sweetness of it goes so well with the creamy curry sauce.

Onion – Just use a plain old yellow onion.

Pineapple – Canned pineapple is best here because you want both the juice and the fruit itself. I prefer chunks but tidbits work well too.

Coconut milk – Go for the best quality coconut milk you can find. If you can get some without guar gum, that is the best tasting in my opinion.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

Looking for more Easy Shrimp Recipes?

Check out some of my favourite recipes for shrimp dinners:

Lemon zest and peas are folded into a creamy risotto and topped off with roasted shrimp in this sumptuous Lemony Pea & Shrimp Risotto.

This recipe for Garlic Lemon Pasta with Roasted Shrimp is quick and easy with very fresh and delicious tasting results your whole family will love.

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

Curry Shrimp with Pineapple

Ingredients: 

2 tbsp Vegetable Oil
3 tbsp Curry
1 tbsp Ginger, grated
2 cloves minced garlic
21-25 Large Shrimp, peeled and deveined
1 Bell Pepper, cut in 1 inch pieces
1 Medium Onion, cut in strips
1 can Pineapple Chunks, juice reserved
1 can premium coconut milk (I like Rooster Brand, Gold… you want it to be more cream than water.)

Directions:

Heat Oil over Medium Heat then add garlic, ginger and curry stirring constantly for about 1 minute until the curry darkens slightly.

Curry Shrimp with Pineapple

Add Peppers, Onion, and Pineapple and stir. Cook, stirring occasionally for 10 minutes or until vegetables start to soften.

Stir in shrimp and cook 2-3 minutes.

ICurry Shrimp with Pineapple

Add Coconut milk, and reserved pineapple juice and bring to a boil then turn down to a simmer and allow to cook until sauce thickens and shrimp just cooked through.

Curry Shrimp with Pineapple

Serve over Prepared Rice or other whole grain.

Curry Shrimp with Pineapple
Yield: 4-6 Servings

Curry Shrimp with Pineapple

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

Ingredients

  • 2 tbsp Vegetable Oil
  • 3 tbsp Curry
  • 1 tbsp Ginger, grated
  • 2 cloves minced garlic
  • 21-25 Large Shrimp, peeled and deveined
  • 1 Bell Pepper, cut in 1 inch pieces
  • 1 Medium Onion, cut in strips
  • 1 can Pineapple Chunks, juice reserved
  • 1 can premium coconut milk, I like Rooster Brand, Gold… you want it to be more cream than water.

Instructions

  1. Heat Oil in a wok or kadhai over Medium Heat then add garlic, ginger and curry stirring constantly for about 1 minute until the curry darkens slightly.
  2. Add Peppers, Onion, and Pineapple and stir. Cook, stirring occasionally for 10 minutes or until vegetables start to soften.
  3. Stir in shrimp and cook 2-3 minutes.
  4. Add Coconut milk, and reserved pineapple juice and bring to a boil then turn down to a simmer and allow to cook until sauce thickens and shrimp just cooked through.
  5. Serve over Prepared Rice.

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 261Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 232mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 8g

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Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.
Curry Shrimp with Pineapple has serious flavour and a wonderful creamy texture that will have you coming back for more.

Oni

Sunday 20th of February 2022

I want to make this in a couple of days but I have a question. It says in the intro that canned pineapple is best because you want to use the pineapple and the juice in the recipe, but it the recipe it says to drain the pineapple and there's no mention of when to add the juice. Can you clarify this for me? Thank you

Elizabeth Lampman

Sunday 20th of February 2022

You are right, that is a pretty big mistake. You do want to drain the pineapple, but set the juice aside. I usually add the juice in with the coconut milk. I have updated the recipe, thank you for asking!

Michele

Sunday 14th of March 2021

Nutrition? What are the calories and other nutritional facts? Thanks!

Elizabeth Lampman

Monday 15th of March 2021

Hi Michele, I am in the process of updating all my old recipes, and will get to this one next, including adding nutritional facts within the next day or two.

kathy downey

Tuesday 3rd of March 2015

I would love to make this,i love pineapple and curry

M.Clark

Monday 1st of December 2014

This looks so delicious, I have never made curry before, I can't wait to give it a try. Thank you for sharing this recipe.

DARLENE W

Saturday 18th of October 2014

Looks good, I love stirfrys

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