4.8 from 72 votes
Instant Pot Quick and Easy Shrimp Curry
This Instant Pot Quick and Easy Shrimp Curry cooks jumbo shrimp in a fragrant spiced tomato and coconut base. Whole spices like cinnamon, cardamom, and cloves infuse the sautéed onions, while turmeric, chili powder, ginger, and garlic build a warm, aromatic curry. The shrimp are pressure cooked briefly to maintain tenderness, then finished with coconut cream and cilantro for richness and freshness.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Calories:
419 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 419
% 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.