Best 8 Pineapple Curry With Jumbo Shrimps Recipes

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If you're looking for a delicious and flavorful dish that combines the sweetness of pineapple with the savory flavors of curry and the succulent texture of jumbo shrimps, then pineapple curry with jumbo shrimps is the perfect recipe for you. This exotic dish is a delightful fusion of flavors and textures that will tantalize your taste buds. The combination of sweet and tangy pineapple, aromatic curry spices, and tender jumbo shrimps creates a harmonious and unforgettable culinary experience. This dish is sure to impress your family and friends, whether you're hosting a dinner party or simply looking for a special meal to enjoy on a weeknight.

Let's cook with our recipes!

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

AUTHENTIC AND EASY SHRIMP CURRY



Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 13

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

  • Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  • Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

PINEAPPLE CURRY WITH JUMBO SHRIMPS



Pineapple Curry With Jumbo Shrimps image

Once again, I am offering another of my personal favorite curry dishes. As you can tell I love red curry and shrimp. I can never pass this dish up its just too yummy. Another dish that I have altered to suit my own tastes. I hope that you will find this to your liking.

Provided by Baby Kato

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup fresh pineapple, peeled and chopped
1/4 cup onion, sweet, thinly sliced
2 cups coconut cream
3 tablespoons red curry paste
3 tablespoons fish sauce
3 teaspoons brown sugar
24 shrimp, jumbo, raw, shelled and deveined (leave tailshell on)
2 tablespoons cilantro, fresh, chopped
6 cups noodles, cellaphane, cooked
4 sprigs basil, thai (garnish)

Steps:

  • In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
  • Cook on medium high heat, but do not boil.
  • Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
  • Serve over top the cellaphane noodles and garnish with fresh basil.

SHRIMP AND LYCHEE CURRY



Shrimp and Lychee Curry image

Lychees are packed with vitamin C and perfect in this Thai-inspired curry. They bring that touch of sweetness that canned pineapple brings, plus extra potassium and fiber. You can find them in Asian markets.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings (about 1 1/2 cups per)

Number Of Ingredients 18

1/2 pound fresh lychee nuts (about 8 lychees)
1/4 pound green beans, trimmed and cut into 1-inch pieces
1 large tomato, roughly chopped
2 shallots, 1 sliced and 1 roughly chopped
One 2-inch piece fresh ginger, peeled and roughly chopped
3 tablespoons vegetable oil
1 teaspoon brown sugar
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
Kosher salt
One 14.5-ounce can light coconut milk
1 small Japanese eggplant, cut into 1-inch chunks
1 red bell pepper, cut into 1/2-inch-thick strips
3/4 pound peeled and deveined jumbo shrimp
Handful fresh basil leaves
Handful fresh cilantro leaves and tender stems
3 cups cooked brown rice, for serving
Lime wedges, for serving

Steps:

  • Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside.
  • Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool.
  • Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree.
  • Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!)
  • Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt.
  • Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges.

Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 660 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 10 grams

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)



Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee) image

In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.

Provided by Julie Sahni

Categories     Quick & Easy     Shrimp     Curry     Coconut     Coriander     Cilantro     Dinner     Onion     Ginger     Chile Pepper

Yield Serves 6

Number Of Ingredients 11

2 pounds shrimp, preferably large to medium (about 28-32 shrimp per pound)
7 tablespoons light vegetable oil
2 cups finely chopped onions
2 teaspoons minced garlic
1 1/2 tablespoons ground or crushed fresh ginger root
2 green chilies, or more, to taste, seeded and minced
1/4 teaspoon turmeric
2 tablespoons ground coriander
3 cups coconut milk
1 1/2 teaspoons Kosher salt
2 tablespoons minced fresh cilantro (or substitute 1 tablespoon dry cilantro leaves)

Steps:

  • Shell and devein shrimp. Wash them thoroughly, and set aside.
  • Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
  • Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.

GRILLED PINEAPPLE AND SHRIMP



Grilled Pineapple and Shrimp image

One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

12 jumbo shrimp (16/20 size), peeled with tail-on (about 12 ounces)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
1 teaspoon fresh lemon zest
1/2 teaspoon ground coriander
1 teaspoon olive oil
Kosher salt
1/2 pineapple, peeled, cored and sliced into 6 spears
2 tablespoons chili oil
1/4 cup coconut milk
1 teaspoon honey
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish

Steps:

  • Heat a grill or large grill pan to medium-high heat.
  • Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
  • Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
  • Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
  • Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
  • Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
  • Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

PINEAPPLE CURRY WITH PRAWNS AND MUSSELS



Pineapple Curry With Prawns and Mussels image

Very easy, very tasty mild curry to wow your friends. [edit] OK, the first few times I made it, it was mild. Then I tried a different red curry paste and stupidly I didn't taste it.... it blew my head off! So, the moral of the story is to adjust your paste according to how hot it is, and how hot you like it. *I* liked it hot, but I nearly killed some of my guests :o)

Provided by Snowbunny Andorra

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

600 ml coconut milk
30 ml red curry paste
30 ml fish sauce (nam pla)
1 tablespoon sugar
225 g prawns
450 g raw mussels, debearded
175 g pineapple, finely chopped
1 lime, juice of
2 red chilies, deseeded and finely chopped
coriander leaves, chopped

Steps:

  • Bring half the coconut milk to the boil and heat, stirring, until it separates.
  • Add curry paste and cook until fragrant.
  • Add fish sauce and sugar and continue to cook for a few moments.
  • Stir in the rest of the coconut milk and bring back to the boil.
  • Add the prawns and mussels, with the pineapple and lime.
  • Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
  • Serve immediately, garnished with coriander and chopped chillies.

Nutrition Facts : Calories 485.4, Fat 35.7, SaturatedFat 29.3, Cholesterol 102.4, Sodium 1383.3, Carbohydrate 21.1, Fiber 1, Sugar 9.2, Protein 25.3

Tips:

  • Prep the ingredients beforehand: To ensure a smooth cooking process, make sure all the ingredients are prepped and measured before starting to cook.
  • Use fresh, ripe pineapple: The fresher the pineapple, the better the flavor of the curry will be. Look for pineapples that are heavy for their size and have a sweet smell.
  • Don't overcrowd the pan: When cooking the shrimp, avoid overcrowding the pan as it can result in uneven cooking. Cook the shrimp in batches if necessary.
  • Add vegetables according to their cooking time: Different vegetables have different cooking times. Add vegetables that require longer cooking time first, such as carrots and potatoes, and add vegetables that cook quickly, such as bell peppers and snow peas, towards the end.
  • Adjust the spice level to your preference: The curry paste used in this recipe is mild to medium in spiciness. If you prefer a spicier curry, add more curry paste or use a hotter variety.
  • Serve with your favorite sides: Pineapple curry with jumbo shrimp can be served with a variety of sides, such as steamed rice, jasmine rice, or naan bread.

Conclusion:

Pineapple curry with jumbo shrimp is a flavorful and vibrant dish that combines the sweetness of pineapple with the savory flavors of curry and shrimp. It is a relatively easy dish to make and can be enjoyed by people of all ages. With its vibrant colors and delicious taste, this curry is sure to be a hit at your next dinner party or family gathering. So, gather your ingredients, put on your apron, and let's get cooking!

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