Creamy Curried Shrimp with Grilled Pineapple

Creamy Curried Shrimp with Grilled Pineapple

Dianne 0

"Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled."

Ingredients 30 m {{adjustedServings}} servings 156 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
  2. In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
  3. Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.
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Reviews 9

  1. 11 Ratings


I'll admit I tinker with recipes quite a bit and did so with this as well. I used jumbo raw shrimp and grilled it after marinating it in a tropical-style marinade. I grilled thick slices of pineapple which worked out well. Instead of coating the shrimp with the sauce I thought I'd use it as a dipping sauce. When warm it was a great consistency, but after being chilled it was just a little too thick and the butter did try and seperate out. Instead of using curry powder, I used 1 tsp of red curry paste and that worked well. Next time I would probably reduce the butter and flour down to 2 T butter and 1 T flour in order thicken it less vs. the stick of butter and 1/4 cup of flour that the recipe calls for.


I actually tried this sauce with grilled chicken. I was looking for a curry sauce that was quick and not a million steps. That it was, but I found it thick and bland. I added garlic, ginger and crushed red peppers and that helped. I would agree that I wouldn't add as much butter and flour next time to make it less thick. I would try this recipe again as I think the base of it is good for a simple curry sauce.. Maybe with the shrimp it has a much better affect.


I made this to take to a Memorial Day party. The plate was empty in no time. Although I had my reservations about how it turned out, I got nothing but compliments. It makes a lot of curry sauce, next time I would probably use 2+ lbs of shrimp.