Curry Shrimp | Instant Pot Shrimp Curry Recipe

If you're a fan of curry and seafood, then you'll love this recipe for curry shrimp made in the Instant Pot. This dish is quick, easy, and bursting with flavor. The Instant Pot makes it possible to cook the shrimp perfectly without overcooking, resulting in tender and juicy shrimp that are coated in a deliciously spiced curry sauce.

Why You'll Love Making It In Your Instant Pot

• Fast. Shrimp cooks incredibly quickly, making this a great weeknight dinner when you want something flavorful without spending all evening in the kitchen.
• Easy. Sauté the aromatics, stir in the spices and sauce ingredients, add the shrimp, and let the Instant Pot do the work.
• Flavorful. Curry powder, cumin, coriander, turmeric, garlic, and coconut milk create a warm, creamy sauce with just the right amount of spice.
• Great For Busy Nights. This recipe uses simple ingredients and comes together quickly, so it is perfect when you need dinner on the table fast.

This recipe for curry shrimp made in the Instant Pot is quick, easy, and packed with flavor. It's perfect for a weeknight dinner or for entertaining guests.

Ingredients You'll Need

• Shrimp- The star of the dish. Shrimp cooks quickly in the Instant Pot and soaks up the rich, spiced curry sauce beautifully.
• Olive Oil- Helps sauté the onion and garlic, creating a flavorful base for the curry.
• Onion- Adds natural sweetness and depth while helping build the savory foundation of the sauce.
• Garlic- Brings bold, aromatic flavor that pairs perfectly with the warm curry spices.
• Curry Powder- Gives the dish its signature curry flavor with a blend of warm, earthy spices.
• Ground Cumin- Adds smoky, earthy flavor that makes the curry taste richer and more complex.
• Ground Coriander- Brings a slightly citrusy, nutty flavor that balances the deeper spices.
• Cayenne Pepper- Adds heat and a little kick. You can adjust the amount depending on how spicy you like your curry.
• Ground Turmeric- Gives the curry its golden color and adds a warm, slightly peppery flavor.
• Diced Tomatoes, Undrained- Add acidity, texture, and liquid to the sauce, helping balance the richness of the coconut milk.
• Coconut Milk- Creates a creamy, slightly sweet sauce that smooths out the spices and gives the curry a rich texture.
• Salt and Pepper- Enhance all of the flavors and help season the shrimp and sauce properly.
• Cilantro- Adds a fresh, bright finish that balances the creamy, spiced curry.

How To Make Curry Shrimp

1. Sauté the aromatics. Turn the Instant Pot to Sauté. Add the olive oil and let it heat for about 1 minute. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
2. Add the garlic and spices. Stir in the minced garlic, curry powder, cumin, coriander, cayenne pepper, turmeric, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
3. Add the sauce ingredients. Pour in the diced tomatoes with their juices and the coconut milk. Stir well, scraping the bottom of the pot to prevent anything from sticking.
4. Pressure cook the curry sauce. Secure the lid and set the Instant Pot to High Pressure for 2 minutes. Once the cooking time is complete, carefully perform a quick release.
5. Add the shrimp. Open the lid and stir the shrimp into the hot curry sauce. Turn the Instant Pot back to Sauté and cook for 2 to 4 minutes, stirring often, until the shrimp are pink, curled, and cooked through.
6. Finish and serve. Turn off the Instant Pot. Taste and adjust with more salt, pepper, or cayenne if needed. Sprinkle with chopped cilantro before serving.

Variations For This Shrimp Curry Recipe

• Spicier curry. If you like your curry shrimp to have a bit of heat, you can increase the amount of cayenne pepper or add some chopped chili peppers to the curry sauce.
• Creamier curry. For a creamier curry sauce, you can add more coconut milk or substitute heavy cream for some or all of the coconut milk.
• Vegetable curry. You can add vegetables such as bell peppers, carrots, peas, or potatoes to the curry sauce to make it a more complete meal. Simply add the vegetables after sautéing the onion and garlic, before adding the spices.

What To Serve With It

Curry shrimp is a flavorful and satisfying dish that pairs well with a variety of sides. Here are some of my favorite things to serve with it:

• Rice- White or brown rice is a classic pairing with curry shrimp. You can also try serving it with coconut rice for an extra burst of flavor.
• Naan- Naan is a traditional Indian flatbread that is perfect for soaking up the delicious curry. You can also try serving it with roti or pita bread.
• Vegetables- A side of steamed or roasted vegetables can add some extra nutrition and color to your meal. Try serving it with broccoli, cauliflower, green beans, or roasted sweet potatoes.
• Salad- A light and refreshing salad can provide a nice contrast to the rich and spicy curry shrimp. Try a simple side salad with lettuce, tomatoes, cucumbers, and a vinaigrette dressing.

How Long Does It Last?

Curry shrimp can last for 3-4 days when stored properly in the refrigerator. To ensure the longest possible shelf life, it is important to cool the curry shrimp quickly after cooking and store it in an airtight container in the refrigerator.

Can You Freeze It?

It is not recommended to freeze curry shrimp, as the texture of the shrimp may become mushy and the curry sauce may separate when thawed.

If you have leftover curry shrimp that you won't be able to eat within 3-4 days, it is best to freeze the shrimp and curry sauce separately in airtight containers or freezer bags for up to 2-3 months.

More Instant Pot Seafood Recipes

• Instant Pot Curry Mussels
• Shrimp Saganaki
• Shrimp Risotto
• Salmon Quinoa Bowl
• Instant Pot Salmon With Orange Ginger Sauce

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Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.