Curry Shrimp with Pineapple

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.

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 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.

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.

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.

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.

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

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.

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.

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.

Serve over Prepared Rice or other whole grain.