Tiki-Style Pineapple and Shrimp Coconut Curry
A vibrant curry with succulent shrimp simmered in a spiced coconut sauce with fresh pineapple, evoking the tropical flavors of tiki culture. This thai-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, fresh pineapple chunks, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, peeled and deveined large shrimp
- 1 cup fresh pineapple chunks
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 cups cooked, for serving jasmine rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic.
- Step 3: Pour in 1 can (14 oz) coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Step 4: Add 1 lb peeled and deveined large shrimp and 1 cup fresh pineapple chunks to the skillet. Simmer for 5-6 minutes, stirring occasionally, until shrimp are cooked through and pink.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
- Step 6: Serve the curry hot over 2 cups cooked jasmine rice, garnishing with extra cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Pineapple and Shrimp Coconut Curry 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 Tiki-Style Pineapple and Shrimp Coconut Curry?
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 fresh pineapple chunks from drying out.
Can I substitute ingredients in Tiki-Style Pineapple and Shrimp Coconut 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 Tiki-Style Pineapple and Shrimp Coconut 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 Tiki-Style Pineapple and Shrimp Coconut Curry?
Thai 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.
