Best 7 Pineapple Curry With Jumbo Shrimps Recipes

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Embark on a culinary journey to the tropics with our tantalizing Pineapple Curry with Jumbo Shrimps recipe, a harmonious blend of sweet and savory flavors. This delectable dish features succulent jumbo shrimps enveloped in a rich and creamy pineapple curry sauce, a symphony of spices, and the vibrant tang of pineapple. As you delve into this culinary masterpiece, your taste buds will be awakened by the perfect balance of sweet, tangy, and savory notes.

Our meticulously curated collection of recipes in this article offers a diverse range of culinary experiences, catering to various dietary preferences and skill levels. Whether you're a seasoned cook or just starting your culinary adventure, we have something for everyone. From the classic Pineapple Curry with Jumbo Shrimps to the innovative Pineapple Curry with Tofu, each recipe promises a unique flavor profile that will transport you to the heart of the tropics.

Here are our top 7 tried and tested 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

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.

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. I hope that you will find this to your liking.

Provided by Baby Kato

Categories     Seafood

Time 25m

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:

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

QUICK THAI SHRIMP CURRY WITH PINEAPPLE



Quick Thai Shrimp Curry with Pineapple image

Quick Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!

Provided by Nora from Savory Nothings

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 tablespoon oil
2 small-medium zucchinis (diced)
2 small-medium red peppers (cut into strips)
1 medium onion (finely diced)
1 clove garlic (minced)
1 pound raw jumbo shrimp
2 tablespoons Thai red curry paste
1 (13.6 oz) can coconut milk
1/2 cup water
1 small pineapple

Steps:

  • Heat oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
  • Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the shrimp and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
  • Serve with rice and your favorite curry toppings.

Nutrition Facts : Calories 462 kcal, ServingSize 1 serving, Carbohydrate 43 g, Protein 21 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 143 mg, Sodium 669 mg, Fiber 6 g, Sugar 29 g

SHRIMP AND PINEAPPLE STIR-FRY



Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories     Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

Steps:

  • Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
  • Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
  • Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
  • Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
  • Serve immediately, garnished with scallions and sesame seeds.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

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.

SHRIMP & PINEAPPLE CURRY



Shrimp & Pineapple Curry image

Shrimply delicious! : ) A delicious sauce combination of curry and pineapple with jumbo shrimp. All you need is some jasmine rice. A quick dish that is rich and satisfying.

Provided by Daily Inspiration S

Categories     Seafood

Time 30m

Number Of Ingredients 8

1/2 fresh pineapple
1 3/4 c (14oz) coconut cream (vs. coconut milk and cream of coconut)
2 Tbsp thai red curry paste
2 Tbsp fish sauce
2 tsp sugar
12 oz raw jumbo shrimp
2 Tbsp chopped cilantro
steamed jasmine rice, to serve

Steps:

  • 1. Peel the pineapple and chop the flesh. Heat the coconut cream, pineapple, curry paste, fish sauce and sugar until almost boiling.
  • 2. Shell and devein the shrimp. Add the shrimp and chopped cilantro to the pan and simmer for 3 minutes, or until the shrmp are cooked (they are cooked when they have turned a bright pink color).
  • 3. Serve the shrimp with steamed jasmine rice.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
  • Use fresh ingredients: Fresh pineapple and shrimp will give your curry the best flavor. If you can't find fresh pineapple, you can use canned pineapple, but be sure to drain it well.
  • Don't overcrowd the pan: When you're cooking the shrimp, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the shrimp until they're opaque: The shrimp are done cooking when they're opaque and pink. Don't overcook them, or they will become tough.
  • Add some heat: If you like your curry spicy, you can add some chili peppers or cayenne pepper. Start with a small amount and add more to taste.
  • Serve over rice: Pineapple curry is traditionally served over rice. You can use white rice, brown rice, or even quinoa.

Conclusion:

Pineapple curry with jumbo shrimps is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover pineapple. The combination of sweet pineapple, savory shrimp, and creamy coconut milk is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give pineapple curry with jumbo shrimps a try.

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