• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

 logo

  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Resources
    • Must Have Kitchen Tools
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Instant Pot Shrimp Curry

Nov 6, 2020 · Leave a Comment

Jump to Recipe

This instant pot shrimp curry is a revelation. It takes three minutes of Instant pot cook time, and gives the most flavorful delicious curry with juicy shrimp and a hint of coconut milk. The easiest curry you’ll ever make!

Why should I make this instant pot shrimp curry?

It’s SO EASY! Everything is made in the same pot. We use the saute mode on the instant pot to cook the onions, ginger and garlic, then add in all the rest of the ingredients, and turn on low pressure for 3 minutes.

It’s so full of flavor. Warm spices that are fragrant and delicious but not overpowering at all.

The shrimp cooks perfectly under pressure in the curry sauce to give juicy shrimp that isn’t dried out or overcooked at all.

What ingredients do I need for coconut shrimp curry?

Aromatics that will be sauteed: Olive oil to saute with, ginger, garlic and cardamom pods.

Instead of mincing ginger and garlic, if you have ginger-garlic paste you could use a big spoon of that instead. I have an easy homemade recipe here!

Spices: salt, black pepper, turmeric powder, chili powder, cumin powder, curry powder, masala powder and a pinch of cinnamon. Most of the flavor comes from the spices, so there’s a good variety!

Chili powder doesn’t refer to cayenne pepper, but rather a chili powder blend. Feel free to omit and instead add a pinch of cayenne pepper or paprika.

Shrimp or Prawns: peeled and deveined, I always have the fishmonger do this for me.

The sauce components: Diced tomatoes with their juice and coconut milk. I included a range of how much coconut milk you can use depending on how creamy you like your curry!

How do I make curry in an instant pot?

First turn the pot to Saute mode. Add the olive oil and let it heat up, then add the onions and cook the diced onions for a few minutes until softened.

Add the grated ginger, minced garlic, and cardamom pods and cook for another minute or so.

Then, add in all the spices and the canned tomatoes. Let this saute for another 2-3 minutes until its bubbling and simmering.

Add the coconut milk and shrimp, close the Instant pot, making sure the valve is sealed and turn to low pressure for 3 minutes. Once cook time is over immediately release the pressure manually so that the shrimp don’t overcook.

Enjoy hot!

What to serve with shrimp curry?

I like to serve this with basmati rice. This would also be great with jasmine rice, or brown rice to be a little healthier.

I love making homemade naan to serve with curry, it’s actually so easy to make and delicious. You can find the recipe here!

Storing leftover shrimp curry:

You can tightly cover and refrigerate leftover curry for up to 3 days.

This would also freeze well for 3-4 months.

If you liked this recipe, you might like:

Prawn Biryani

Vegan Cauliflower Curry

Pumpkin Sweet Potato Curry

Pumpkin Curry Soup

Garlic Honey Prawns

Shrimp and Clam Pasta

Instant Pot Shrimp Curry

Farah Abumaizar
The easiest curry you will ever make, delicious and comforting and takes only 3 minutes of Instant Pot cook time!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 259 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp grated ginger
  • 4 garlic cloves, minced
  • 4 cardamom pods
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp chili powder
  • 1/2 tsp cumin powder
  • 1 tsp curry powder
  • 1 tsp masala powder
  • pinch cinnamon powder
  • 1 can diced tomatoes 450g , 14 oz
  • 500 g shrimp or prawn, cleaned and deveined
  • 2/3-3/4 cup coconut milk

Instructions
 

  • Set the Instant Pot to saute mode,  Add the olive oil then the onion and cook for 3-4 minutes until softened. Add the ginger, garlic, and cardamom pods and saute another minute.
  • Add all the spices and the canned tomatoes, and cook for 2-3 minutes. Add the shrimp and coconut milk and stir.
  • Set Instant Pot to low pressure for 3 minutes, making sure the valve is sealed. Once cooking time is over, quick release the pressure, and open the Instant Pot.
  • Serve the curry over rice or with naan bread, and enjoy!
Keyword instant pot, curry

Healthy, Instant Pot, Main Meals, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

FeedFeed

Featured Recipes

Arabic Grills

Heaven Bars

Egyptian Goulash

Pink Hummus

Orange Blossom Cake

More

Footer

everylittlecrumb

Farah Abu Maizar | Food Lover
Just posted the recipe for the chicken and lamb sk Just posted the recipe for the chicken and lamb skewers on the blog! You’ll also find a recipe for Kafta skewers there- save this post or head to https://everylittlecrumb.com/arabic-grills/ linked in bio for all the recipes. Nothing like good old fashioned juicy skewers with a little bit of char to set the weekend mood 😍 And I know you’ll love this recipe!
.
.
.
.
.

#delish #shishtaouk #shishtaouk #skewers #bbqporn #chocolate #chickenrecipes #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #kafta #kebab #hummus #grills #bbq #lebanesefood #middleeasternfood #lamb #redmeat #pitabread
Fluffy, soft and moist, this old fashioned orange Fluffy, soft and moist, this old fashioned orange cake is another @mrsclueless recipe that exceeded all my expectations. So yum! The only thing I did differently was work the orange zest into the sugar and add a tiny splash of orange blossom because I had a bottle just begging to be used. If you are living under a rock and not following @mrsclueless already, go now! Reposted her recipe below:

INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
Taco Tuesday 🌮! We drove a good 30 minutes to v Taco Tuesday 🌮! We drove a good 30 minutes to visit this tiny little Mexican joint in seihat called @cancun.sa . The best priced Mexican food I’ve ever encountered- nearly ever dish is under 20 riyals and it was all delicious! Small portions, which is good so you can try a bunch of stuff. Fave was the shrimp burrito and also loved the simple beef tacos, and cheesy quesadillas. Totally exceeded my expectations , I just wish it was closer to Khobar! Would you drive 30+ minutes to fulfill a 🌮 craving?
.
.
.
.
.

#foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nachos #tortilla #tortillachips #partyfood #chipsandsalsa #mexicanfood #gamenight #sheetpan #tacos #tacotuesday #shrimp
Magic bars. Addictive! And so easy to make- a dige Magic bars. Addictive! And so easy to make- a digestive biscuit crust topped with chocolate chips and butterscotch chips, walnuts or pecans, sweetened coconut and condensed milk and baked until golden brown and bubbly. I dare you to stop at one! This weeks recipe for @tamimimarkets is a keeper- they have the best range of chocolate chips!

Ingredients:

2 cups digestive biscuit crumbs (200g)
1/2 cup butter, melted (113g)
1 cup semi sweet chocolate chips (150g)
1 cup butterscotch chips (150g)
3/4 cup chopped walnuts or pecans (100g)
1 cup sweetened shredded coconut (signature select)
1/2-2/3 container sweetened condensed milk (400g container)

Method:
1. Preheat oven to 180C. Mix the biscuit crumbs and melted butter until well combined, then press into a parchment paper lined 9x13 inch pan.
2. Layer by scattering the chocolate chips on top of the biscuits, followed by the butterscotch chips, the walnuts, then the shredded coconut. Evenly drizzle the condensed milk on top.
3. Bake for 25-38 minutes or until edges are golden brown and the condensed milk is bubbling. Cool completely before slicing.
I know that the weekend is over, but you can keep I know that the weekend is over, but you can keep the party going with easy sheet pan nachos. For a recent game night, we actually made our nacho chips from scratch and it was so easy (and yum!), I’ll probably never buy store bought tortilla chips again. To make homemade tortilla chips:

Ingredients:
As many corn tortillas as you want, we used 12 small corn tortillas 
Some salt for sprinkling.

Method: 
-Heat the oven to 190C (375F). Cut the tortillas into wedges, each tortilla will give you six wedges. 
- Lay in a single layer on a baking sheet. Bake for 6-7 minutes until starting to turn golden brown, then sprinkle with salt and turn over for another 6-7 minutes until golden brown and crunchy.
- Make nachos by sprinkling the tortilla chips with shredded cheddar cheese, and adding optionally refried beans and cooked ground beef. Bake until cheese is melted then remove from oven and top with anything you like:
- We used diced tomatoes, diced avocados, jalapeños, sliced black olives and chopped coriander. Serve with sour cream and salsa on the side 😍🥳 
.
.
.
.
.

#cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nachos #tortilla #tortillachips #partyfood #chipsandsalsa #mexicanfood #gamenight #sheetpan
We celebrated my husbands birthday with lots of tr We celebrated my husbands birthday with lots of treats, but this cake from home business @littlecakecompanyy really stood out! The talented young woman behind this home business made him a gorgeously decorated cake we devoured. Moist and fluffy chocolate cake layered with Oreo cheesecake filling. Dreamy! I loved the alternative to a regular buttercream filling and the cake itself is so soft and moist. Definitely check out her page fir her flavors and range- like the Nutella cake pops that my kids fought over lol. Swipe to see the inside, would definitely order a cake from her again! Save this to remind you for your next occasion 🎂🥳.
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish
I’m totally living the bbq life here. It’s bec I’m totally living the bbq life here. It’s become my mission to grill as many times as possible until it gets too hot to be outdoors. Lots of places in Khobar make it easy! We got these mini slider patties, potato buns, burger sauce and all the prepped and ready cut up veggies from @redmarblesa a newly opened premium butchery. Making hamburgers at home has never been this simple and convenient. I really like that it’s a one stop shot for your complete burger. Their burger sauce is really good too! Save this post for next time a burger craving hits!
.
.
.
.
.

#delish #shishtaouk #cakestagram #skewers #bbqporn #chocolate #bbqseason #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #coleslaw #kebab #fries #grills #bbq #lebanesefood #middleeasternfood #lamb #sliders #burgers
Definitely one of my favorite ways to start the da Definitely one of my favorite ways to start the day. A cup of black coffee and a slice of cake 😍. Thank you @espresso_bh for always spoiling me with goodies and testing out your baked goods on me. I also have to shout out @azulmarblewll for their gorgeous marble trays. Wishing you all a happy Wednesday!
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #espresso #blackcoffee
Load More... Follow on Instagram

Copyright © 2019 on the Seasoned Pro Theme