How To Make Instant Pot Shrimp Curry Recipe
A quick and delicious curry dish with juicy shrimp, flavorful spices, and creamy coconut milk.
Serves:
Ingredients
- 1 lb of shrimp, peeled and deveined
- 1 tbsp of olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp of grated ginger
- 1 tbsp of curry powder
- 1 tsp of ground cumin
- 1 tsp of turmeric
- 1/2 tsp of cinnamon
- 1/2 tsp of cayenne pepper
- 1 can of diced tomatoes (14.5 oz)
- 1 can of coconut milk (14 oz)
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
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Press the sauté button on the Instant Pot and heat the olive oil. Add the onion, garlic, and ginger, and cook for 2-3 minutes until fragrant.
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Add the shrimp, curry powder, cumin, turmeric, cinnamon, and cayenne pepper to the pot, and stir to coat the shrimp with the spices.
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Pour in the diced tomatoes and coconut milk, and season with salt and pepper to taste.
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Close the Instant Pot and set to manual pressure on high for 3 minutes.
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Once the cooking time is up, use the quick release valve to release the pressure. Open the lid and stir the curry.
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Serve the curry hot, garnished with fresh cilantro and extra salt and pepper to taste.
Nutrition
- Calories : 309kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 233mg
- Sodium : 762mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 24g
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