Instant Pot Quick and Easy Shrimp Curry
User Reviews
4.8
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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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Calories
419 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Quick and Easy Shrimp Curry
Description
In the Instant Pot, oil is heated to sauté diced onion along with whole spices such as cinnamon sticks, cardamom pods, and cloves, imparting a deep aroma base for the curry. Ground spices including Kashmiri red chili powder, turmeric, ginger, and garlic are added to flavor the sauce. Tomato puree and part of the reserved coconut water introduce acidity and body.
Tail-on, peeled, and deveined jumbo or extra-large shrimp are added and pressure cooked under low pressure for a short time to preserve their tenderness and prevent overcooking. The curry is finished by stirring in reserved coconut cream, which adds richness and smoothness. Chopped fresh cilantro provides a bright garnish.
The dish is best served hot and can be safely removed from the Instant Pot to a warming surface to avoid further shrimp cooking. This controlled short pressure cook method ensures the shrimp remain juicy and flavorful, balanced by the complex spice blend and creamy coconut base.
Ingredients
- 1 coconut milk can, full-fat
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 yellow onion finely diced, medium
- 2 inch cinnamon stick
- 4 green cardamom pods
- 6 cloves
- 1 teaspoon kosher salt
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon Turmeric ground
- 2 teaspoons ginger
- 2 teaspoons garlic
- ½ cup tomato puree
- 1 ½ pounds Shrimp tail-on peeled and deveined, jumbo or extra-large
garnish:
- ¼ cup cilantro chopped
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 for best texture and flavor in this recipe.
- If using small to medium shrimp, reduce cook time to zero or one minute to prevent overcooking.
- Remove and discard whole spices like cinnamon stick, cardamom pods, and cloves before serving to avoid biting into them.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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