Pineapple Coconut Curry with Shrimp
A fiery coconut curry infused with tropical flavors, served over jasmine rice and garnished with fresh cilantro and lime. This Indian recipe, ready in about 40 minutes, pairs coconut milk, shrimp, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups coconut milk
- 1 lb, peeled and deveined shrimp
- 1 cup, diced pineapple
- 1/2, finely chopped red onion
- 2 tbsp coconut oil
- 3 cloves, minced garlic
- 1 tsp chili flakes
- 2 stalks, chopped lemon grass
- 1 cup, cooked jasmine rice
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Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pan over medium heat. Add 3 minced garlic cloves and 2 chopped lemongrass; sauté for 30 seconds until fragrant.
- Step 2: Stir in 1/2 cup chopped red onion and 1 tsp chili flakes; cook for 2 minutes until softened.
- Step 3: Add 1 cup diced pineapple and 2 cups coconut milk. Bring to a simmer, then stir in 1 lb shrimp. Cook for 5 minutes until shrimp turn pink.
- Step 4: Season with salt and pepper. Serve over 1 cup cooked jasmine rice, garnished with fresh cilantro and a squeeze of lime.
