Coconut Shrimp Curry (Instant Pot & Stovetop)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
226 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Shrimp Curry (Instant Pot & Stovetop)
Description
Coconut Shrimp Curry starts by sautéing mustard seeds, green chili, onions, ginger, and garlic until golden and fragrant, infusing the base with aromatics. Chopped tomatoes and a blend of spices including turmeric, cayenne, garam masala, and coriander powder deepen the flavor. Coconut milk and shrimp are then added, and the mixture is pressure-cooked briefly in an Instant Pot or simmered on the stovetop until shrimp are just cooked through.
The sauce is creamy from coconut milk and subtly spiced with a touch of heat from the chili and cayenne. Lime juice stirred in at the end adds acidity to balance the richness, while fresh cilantro garnish contributes herbal brightness. The shrimp remain tender with the tail-on for added texture and presentation.
This curry pairs well with rice and can be adapted in spice level by adjusting chili amount. The recipe notes emphasize using frozen jumbo shrimp and mention that the sauce thickens as it chills, with recommendations to adjust pressure cooking time for smaller or thawed shrimp.
Ingredients
- 1 lb Shrimp jumbo, deveined tail-on, frozen (about 16-20)*
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds optional, aka rai
- 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 juice or lemon juice
- 1/4 cup cilantro to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cayenne pepper adjust to taste, or red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon salt adjust to taste
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
- Use large frozen raw deveined shrimp with tails on; adjust pressure cooking time for smaller or thawed shrimp.
- The curry thickens when refrigerated; you can add extra coconut milk after cooking to loosen it.
- Green chilies like Thai, Bird's Eye, or Serrano can be used; adjust quantity for preferred spice level.
- Instant Pot model used is a 6-quart DUO60; cooking times may vary with different appliances.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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