Coconut Shrimp Curry with Pineapple

shrimp curry recipe


1 1/2 pound Medium Shrimp, peeled and De-veined

2 tablespoons Curry Powder

1/2 teaspoon Cumin

1 tablespoon Coconut Oil

1 teaspoon Kosher Salt

1 small White Onion, Small Dice

1/2 Red Bell Pepper, thinly sliced

1/2 cup Pineapple, Medium Dice

1 cup Light coconut Milk

1 teaspoon Sriracha

1 teaspoon Agave

1/4 cup fresh Basil, roughly chopped, plus more for garnish

Basmati Rice, for Serving


Melt coconut oil in a skillet over medium heat. Add the onions and salt to the skillet, cook for 5-7 minutes, until soft and translucent.  Add the bell pepper, basil, curry powder, cumin, sriracha, agave, and coconut milk.  Cook for another 2-3 minutes.  Add shrimp and pineapple, stir to coat in the sauce.  Continue cooking for 5-6 minutes until shrimp are fully cooked and mixture has thickened. Serve over basmati rice with fresh basil garnish.