Instant Pot Quick and Easy Shrimp Curry

Name: Instant Pot Quick and Easy Shrimp Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 can full-fat coconut milk; 1 tablespoon oil; 1 medium yellow onion; 2 inch cinnamon stick; 4 green cardamom pods; 6 cloves; 1 teaspoon kosher salt; 1 teaspoon Kashmiri red chili powder; ¼ teaspoon ground turmeric; 2 teaspoons ginger; 2 teaspoons garlic; ½ cup tomato puree; 1 ½ pounds jumbo or extra large shrimp; ¼ cup cilantro

User Reviews

4.8

72 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Calories
419 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Quick and Easy Shrimp Curry

Jeffrey Bond

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Vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp that is lightly spiced with aromatic whole spices and has tropical flavors from coconut milk.

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Ingredients

1 can full-fat coconut milk
1 tablespoon oil
1 medium yellow onion finely diced
2 inch cinnamon stick
4 green cardamom pods
6 cloves
1 teaspoon kosher salt
1 teaspoon Kashmiri red chili powder
¼ teaspoon ground turmeric
2 teaspoons ginger
2 teaspoons garlic
½ cup tomato puree
1 ½ pounds jumbo or extra large shrimp tail-on peeled and deveined

garnish:

¼ cup cilantro chopped

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Instructions

Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from water, then open the can and scoop off the cream from the top. Reserve both cream and water.
Set the Instant Pot to Sauté mode and heat oil. Add onion, cinnamon, cardamom, and cloves and sauté for 2 minutes.
Add salt, red chili powder, turmeric, ginger, garlic. Press the Cancel button to turn off the Instant Pot. Mix well.
Stir in ¼ cup of the reserved coconut water, tomato puree, and shrimp.
Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release.
Stir in reserved coconut cream and garnish with cilantro. Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place it on a hot plate to avoid overcooking. Enjoy hot.

Notes

Use tail-on, peeled and deveined jumbo or extra-large frozen shrimp
If using small to medium shrimp reduce the cook time to zero or 1 minute
Pick out and discard the whole spices when eating

Nutrition Information

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Calories 419kcal (21%) Carbohydrates 15g (5%) Protein 26g (52%) Fat 29g (45%) Saturated Fat 21g (105%) Cholesterol 214mg (71%) Sodium 1579mg (66%) Potassium 671mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 690IU (14%) Vitamin C 9.5mg (11%) Calcium 138mg (14%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 419 kcal

% Daily Value*

Calories	419kcal	21%
Carbohydrates	15g	5%
Protein	26g	52%
Fat	29g	45%
Saturated Fat	21g	105%
Cholesterol	214mg	71%
Sodium	1579mg	66%
Potassium	671mg	14%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	690IU	14%
Vitamin C	9.5mg	11%
Calcium	138mg	14%
Iron	3.1mg	17%