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Prep Time

Prep Time

28 min

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Total Time

28 min

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Calories per serving


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Ingredients (9)
  • 1 tablespoon canola oil
  • 1 to 2 tablespoons canned Thai red or yellow curry paste
  • 2 cups DOLE┬« Pineapple Juice
  • 12 oz. raw shrimp, peeled and deveined
  • 2 cups fresh DOLE Tropical Gold┬« Pineapple, cut into chunks
  • 1 pkg ( 6 oz.) DOLE Baby Spinach Salad Blend
  • 2 cups Thai jasmine rice, cooked
  • 1/4 cup DOLE Green Onions, thinly sliced
  • 1/4 cup slivered fresh mint leaves
  1. Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until very fragrant, about 3 minutes.
  2. Stir pineapple juice and fish sauce into the curry paste mixture and let come to a simmer. Add shrimp and pineapple chunks to the simmering curry and cook just until shrimp turns opaque, about 5 minutes. Remove from heat, add spinach, and stir just until spinach wilts.
  3. Scoop 1/2 cup rice into the center of each 4 serving bowls. Ladle equal portions of curry shrimp mixture into each bowl around the rice, and sprinkle each serving with equal portions of green onions and mint.