Pineapple shrimp curry is sweet, savory and delicious! It’s the perfect summer meal: quick to make, light and refreshing!
Sweet pineapple perfectly balances the spices in this Indian-inspired shrimp curry. You can serve it with steamed basmati rice or cauli-rice or eat it by itself.
This pineapple shrimp curry calls for fresh curry leaves, an ingredient typically used in south Indian cuisine. While this is more of a fusion recipe, it is inspired by the cuisine in Kerala. For those who don’t know, Kerala is a south Indian coastal state where seafood is abundant as are tropical fruits. I love the way curry leaves pair with pineapple in this recipe so don’t leave them out! They add a unique aroma and flavor and there really is no substitute.
Make sure to garnish this shrimp curry with some fresh diced pineapple – it’ll make the dish look a little extra special. Serve it with basmati rice or cauli-rice and a side of green veggies and you’ve got a perfect summer meal!
- Puree the pineapple chunks in a blender and set aside.
- Melt coconut oil in a sauté pan over medium heat.
- Add mustard seeds and once the seeds begin to splutter, add the curry leaves and garlic. Stir-fry for 30 seconds, then add the spices and pineapple puree to the pan. Cook for two minutes, then add the shrimp.
- Cover the pan and cook until shrimp are cooked through, about 5-6 minutes.
- Garnish with cilantro.