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About Us

Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Shrimp Curry with Pineapple Ginger Rice

Prep Time 20 minutes
Total Time 50 minutes
Difficulty 1.0 Easy
Calories Per Servings 570 Calories
Servings 4
Nutrition facts Nutrition facts


Flavorful served with curry flavored shrimp

Ingredients 17


1-1/4 cups long grain rice
1-2/3 cups water
1-1/2 tablespoons fresh ginger, peeled and grated
1 teaspoon kosher salt, divided
1 can (8 oz.) DOLE® Crushed Pineapple, drained
1 tablespoon chopped fresh basil leaves
2 teaspoons fresh mint, chopped
1 large onion, quartered
1 2 inch long piece fresh ginger, peeled
1/2 teaspoon sugar
1/4 cup vegetable oil
1-1/2 teaspoons curry powder
1 to 2 fresh serrano chiles, halved lengthwise
1 cup chicken broth
1 can (14 oz.) coconut milk
1 tablespoon fresh lime juice
1 pound medium to large shrimp, peeled and deveined



1-1/4 cups long grain rice


Rinse rice several times in cold water, in large bowl until water is clear.  Drain in colander.


1-2/3 cups water
1-1/2 tablespoons fresh ginger, peeled and grated
1 teaspoon kosher salt, divided
1 can (8 oz.) DOLE Crushed Pineapple, drained
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint


Combine 1-2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling.  Reduce heat, cook, covered for 15 minutes or until rice is tender.  Remove from heat; let stand covered for 5 minutes.  Stir in crushed pineapple, basil and mint.  Keep warm.


1 large onion, quartered
1 (2-inch long) piece fresh ginger, peeled


Place onion and ginger in food processor container; cover and pulse until finely chopped.


1/2 teaspoon sugar
1/4 cup vegetable oil
1-1/2 teaspoons curry powder
1 to 2 fresh serrano chiles, halved lengthwise
1 cup chicken broth
1 can (14 oz.) coconut milk
1 tablespoon fresh lime juice


Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes.  Stir in curry powder and chiles, cook, stirring frequently about 2 minutes.  Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened


1 lb. medium to large shrimp, peeled and deveined


Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.



Serve shrimp curry with a scoop of rice.  Garnish rice with broiled or grilled pineapple slice, if desired.

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