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.
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:
Instant Pot Shrimp Curry
- Instant Pot
- 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
- 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!