Spicy Coconut and Pineapple Shrimp Stir Fry
A vibrant stir fry featuring succulent shrimp tossed with sweet pineapple, crunchy bell peppers, and a creamy, spicy coconut sauce. This asian fusion-inspired stir fry ready in about 30 minutes pairs large shrimp peeled and deveined, pineapple chunks, medium red bell pepper sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb large shrimp peeled and deveined
- 1 cup pineapple chunks
- 1 medium red bell pepper sliced
- 1/2 cup coconut milk
- 1 tbsp red curry paste
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp vegetable oil
- 2 green onions chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
- Step 2: Add 1 lb large shrimp and cook for 2 minutes per side until pink and just cooked through, then remove shrimp and set aside.
- Step 3: To the same skillet, add 1 sliced red bell pepper and 1 cup pineapple chunks, stir-frying for 3 minutes until peppers are slightly tender.
- Step 4: Stir in 1 tbsp red curry paste and 1/2 cup coconut milk, cooking for 2-3 minutes until the sauce thickens and coats the vegetables.
- Step 5: Return shrimp to the skillet, add 1 tbsp lime juice and 1/2 tsp salt, tossing everything together and cooking for 1 more minute.
- Step 6: Remove from heat and garnish with 2 chopped green onions before serving over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Coconut and Pineapple Shrimp Stir Fry take to make?
Total time is about 30 minutes (15 min prep + 15 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 Spicy Coconut and Pineapple Shrimp Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pineapple chunks from drying out.
Can I substitute ingredients in Spicy Coconut and Pineapple Shrimp Stir Fry?
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 Spicy Coconut and Pineapple Shrimp Stir Fry 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 Spicy Coconut and Pineapple Shrimp Stir Fry?
Asian Fusion stir fry 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.
