Coconut Shrimp Curry (Instant Pot & Stovetop)
User Reviews
4.9
291 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4
-
Calories
226 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Shrimp Curry (Instant Pot & Stovetop)
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Delicious and easy Coconut Shrimp Curry made in the Pressure Cooker in just 20 minutes. This is a simple Indian shrimp curry made with ginger, garlic, onions, tomatoes along with flavorful spices, and finished with coconut milk.
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Ingredients
- 1 lb Shrimp jumbo, deveined tail-on, frozen (about 16-20)*
- 1 tablespoon oil
- 1 teaspoon mustard seeds (Rai) optional
- 1 green chili pepper slit in 2 pieces, optional*
- 1 cup onion chopped
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 1 cup tomato chopped
- 1/4 can coconut milk (~3.5 oz) full-fat
- 1 tablespoon lime or lemon juice
- 1/4 cup cilantro to garnish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon salt adjust to taste
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Instructions
- Start the instant pot in Sauté mode and let it heat. Add oil, mustard seeds and let them sizzle.
- Add green chili, onions, ginger and garlic. Sauté for about 5 minutes until the onions turn golden brown.
- Add tomato and spices. Mix and let it sauté for 2-3 minutes.
- Add coconut milk and shrimp to the pot. Stir and press cancel. Close lid with vent in sealing position.
- Start the instant pot in Manual or Pressure cook mode at low pressure for 3 minutes.
- When the instant pot beeps, quick release the pressure manually.
- Stir in the lime juice and garnish with cilantro. Coconut Shrimp Curry is ready to be served. Enjoy with rice.
- Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat.
Stovetop Method
- Follow the same steps as in the instant pot method to saute the aromatics in a pan on medium-high heat. Then, add the coconut milk and shrimp to the pot. Stir well and cook the curry for 5-7 minutes until the shrimp is just cooked. Garnish with cilantro and lime juice.
Notes
- I used large, raw, deveined tail-on shrimp that were frozen for this recipe. If using smaller or already thawed shrimp, reduce the pressure cooking time.
- We add less liquid to this curry as the instant pot retains the liquid, and less is needed to cook. If you like, add 1/4 cup coconut milk after the curry is cooked. The curry does get thicker as you refrigerate it.
- Which Green chili to use? I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
8g
(3%)
Protein
24g
(48%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
285mg
(95%)
Sodium
1222mg
(51%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
480IU
(10%)
Vitamin C
16.8mg
(19%)
Calcium
182mg
(18%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 285mg | 95% |
| Sodium | 1222mg | 51% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 182mg | 18% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
291 reviews
Excellent
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