By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
128 cal · 5 min
5-Minute Thai Pineapple Shrimp Curry
Recipe GLPR8e5404b736bade
A vibrant, aromatic Thai curry bursting with tropical pineapple flavor and succulent shrimp, prepared in just five minutes. Creamy coconut milk blends with red curry paste and tangy fish sauce to create an authentic Southeast Asian sauce that cooks perfectly tender shrimp. This quick weeknight main is naturally low-carb and packed with protein.
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Ingredients
2 cups Coconut milk
1 cup Crushed pineapple
¼ cup Fish sauce
2 tablespoons Red curry paste
1½ tablespoons Sugar
8 oz Shrimp
Directions
Pour coconut milk into a large skillet or wok over medium-high heat. Once simmering, add red curry paste and stir constantly for about 30 seconds until the paste is fully dissolved and fragrant.
Add fish sauce and sugar to the coconut mixture, stirring well to combine. Bring to a gentle simmer.
Stir in the crushed pineapple with its juice. Return the mixture to a simmer and let it cook for 1 minute.
Add the shrimp and cook, stirring frequently, for 2 to 3 minutes until the shrimp are opaque throughout and have reached an internal temperature of 145°F. Do not overcook.
Taste and adjust seasoning with additional fish sauce or sugar as desired. Serve immediately over steamed rice or rice noodles if desired.
Comments
The five-minute claim is honest if your shrimp are already peeled and deveined; raw shrimp will add eight to ten minutes of prep, which matters on a weeknight. Fish sauce and curry paste mean a special trip to an Asian market, not to Harris Teeter or Food Lion, and those ingredients justify the effort only if you cook Thai regularly. The dish is cheap once you have the pastes—maybe $8–10 total for four servings—and it reheats fine. Budget the extra store stop for fish sauce and quality curry paste, and plan this for a night when you have frozen shrimp on hand.
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