Curry Shrimp with Pineapple

This Curry Shrimp with Pineapple is perfect for any time of year and it has serious flavour and a wonderful creamy texture. Perfect for family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

 This Curry Shrimp with Pineapple is perfect for any time of year and it has serious flavour and a wonderful creamy texture. Perfect for family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

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, I just hate the prep time but it is definitely worth the effort when cooked right.

 

 This Curry Shrimp with Pineapple is perfect for any time of year and it has serious flavour and a wonderful creamy texture. Perfect for family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

 

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, drained
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 bring to a boil then turn down to a simmer and allow to cook until sauce thickens.

Curry Shrimp with Pineapple

Serve over Prepared Rice or other whole grain.

 

 This Curry Shrimp with Pineapple is perfect for any time of year and it has serious flavour and a wonderful creamy texture. Perfect for family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

 

I love it served with Basmati rice as it really tends to highlight the creaminess of this curry, but really it works with any kind of rice.  I particularly enjoyed the flavour and texture that Freekeh brought to this dish when I tried that.

 

 This Curry Shrimp with Pineapple is perfect for any time of year and it has serious flavour and a wonderful creamy texture. Perfect for family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

 

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 drained
  • 1 can premium coconut milk I like Rooster Brand, Gold… you want it to be more cream than water.
Instructions
  1. Heat Oil 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 bring to a boil then turn down to a simmer and allow to cook until sauce thickens.
  5. Serve over Prepared Rice.

Curry Shrimp with Pineapple is a fun tropical take on curry for a real exotic flavour! This Curry Shrimp with Pineapple is perfect for any time of year and it has serious flavour and a wonderful creamy texture. Perfect for family dinner or serving guests, this is a no-fuss meal that can be whipped up quickly.

Can’t get enough Shrimp?  Check out these recipes from some of my friends:  Tequila-Lime Shrimp, Grilled Shrimp Skewers and Shrimp Creole.

Enjoy!

(This post originally appeared on FrugalMomEh.com on May 9, 2014)

15 thoughts on “Curry Shrimp with Pineapple

  1. I’m not a seafood person but dang this makes me rethink that! My husband loves shrimp, I pinned the recipe to save for him.. thanks so very much & Happy Mother’s Day!

  2. Being from Florida we eat a lot of shrimp. I’m always on the lookout for a new recipe and this looks terrific! Thanks for sharing. I’m a new follower.

  3. Great Recipe and simple too! I made this with some left over chopped zucchini and eggplant instead because I didn’t have a pepper on hand, and it turned out great! Zucchini and eggplant do take a bit longer to cook though.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.