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Coconut Shrimp Curry (Instant Pot & Stovetop)
4.9 from 291 votes

Coconut Shrimp Curry (Instant Pot & Stovetop)

Coconut Shrimp Curry uses jumbo frozen shrimp cooked in a rich sauce of onion, garlic, ginger, tomatoes, and warm spices such as turmeric, cayenne, coriander, and garam masala. Coconut milk adds creaminess, while lime juice and cilantro brighten the dish. The recipe offers cooking options using an Instant Pot or stovetop, resulting in a tangy and mildly spiced curry with tender shrimp.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 226 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Start the instant pot in Sauté mode and let it heat. Add oil, mustard seeds and let them sizzle. 
  2. Add green chili, onions, ginger and garlic. Sauté for about 5 minutes until the onions turn golden brown. 
  3. Add tomato and spices. Mix and let it sauté for 2-3 minutes.  
  4. Add coconut milk and shrimp to the pot. Stir and press cancel. Close lid with vent in sealing position.
  5. Start the instant pot in Manual or Pressure cook mode at low pressure for 3 minutes. 
  6. When the instant pot beeps, quick release the pressure manually.  
  7. Stir in the lime juice and garnish with cilantro. Coconut Shrimp Curry is ready to be served. Enjoy with rice. 
  8. Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat. 
Stovetop Method
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 226

% 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.