Creamy Curried Shrimp with Grilled Pineapple

Creamy Curried Shrimp with Grilled Pineapple


"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."


30 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • 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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  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 pin...

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 ...

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 sau...

Very bland. My husband and I were dissapointed. I was expecting more of a curry flavor. I even used 2 tsp of curry powder. I followed other's suggestions. I used 4 tblsp of butter and 2 tblsp...

Very good. I, too, used cornstarch (2 Tbls.) with 3/4 of the milk (of each type) called for. The "sauce" was still very thick. It didn't look very attractive globbing onto the shrimp, but tas...

My husband absolutely loved this recipe. I thought the thick texture of the curry sauce was a little dense for the shrimp, but the flavor was nice. Overall I liked the flavors and will try an...

My husband found this recipe and was excited to try and make dinner for us. We skipped grilling the pineapple but it wouldn't have mattered... The curry sauce for this was way too think and very...

Very good taste, easy prep. The pineapple/coconut mix is an excellent combination of flavors.

Sautéed on high onion and bell pepper cooked shrimp in that reduced till all liquid is gone. Made curry separate and added it to shrimp last. Served over rice cooked with some of the coconut milk