Smoky Tiki-Inspired Coconut and Pineapple Shrimp Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A creamy and smoky shrimp curry infused with tropical pineapple and coconut flavors, balanced with warming spices. This Asian Fusion-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp peeled and deveined, coconut milk, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium diced onion and sauté for 3-4 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp red curry paste, and 1 tsp smoked paprika. Cook for 1-2 minutes until aromatic.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer. Add 1 cup pineapple chunks and simmer uncovered for 5 minutes to let flavors meld.
  4. Step 4: Add 1 lb large shrimp peeled and deveined, stirring gently to coat. Cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Stir in 1 tbsp fish sauce and 1 tbsp lime juice, adjusting salt to taste. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Smoky Tiki-Inspired Coconut and Pineapple Shrimp Curry take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Tiki-Inspired Coconut and Pineapple Shrimp Curry?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoky Tiki-Inspired Coconut and Pineapple Shrimp Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Tiki-Inspired Coconut and Pineapple Shrimp Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Tiki-Inspired Coconut and Pineapple Shrimp Curry?

Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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