The Best Instant Pot Shrimp Curry Recipe
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
245 -
Carbohydrates
6 g -
Cholesterol
201 mg -
Fat
14 g -
Fiber
1.2 g -
Protein
27 g -
Saturated Fat
11 g -
Serving Size
1 -
Sodium
619 mg -
Sugar
0.7 g -
Trans Fat
7 g -
Unsaturated Fat
6 g -
Potassium
130 mg
The best instant pot shrimp curry recipe. Learn how to cook yummy spicy shrimp in an electric instant pot. Serve this Indian recipe with cooked rice. You may also like Instant Pot Asian Shrimp Pasta or Slow Cooker Stuffed Cabbage
The Best Instant Pot Shrimp Curry Recipe
Ingredients
- 1 teaspoon chili powder
- 1 tablespoon red paprika
- 1/2 teaspoon ground turmeric
- 4 galric cloves, peeled and crushed
- 2 teaspoon grated fresh ginger
- 2 tablespoons ground coriander seeds
- 1 teaspoon ground cumin
- pinch of salt
- 2 teaspoon tamarind paste
- 1 pound raw shrimp, peeled and deveined
- 1 cup (250 ml) coconut milk
- 1 cup (250 ml) water
Method
Step 1
In a mixing bowl, combine chili powder, paprika, turmeric, crushed garlic, ginger, coriander, and cumin. Slow pour in the water, stirring as you go. Pour the mixture into an electric instant pot.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in tamarind paste and salt.
Step 4
Switch the cooker to the sauté mode. Add shrimp and coconut milk. Mix well. Cook, stirring occasionally, until the shrimp are opaque. Serve over the cooked rice.
