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Coconut Shrimp Curry (Instant Pot & Stovetop)

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.

Prep Time
5 mins
Cook Time
5 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 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

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
    Cup of Yum
  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

  • 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

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

% 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.