Shrimp with Coconut Milk is the easiest and most delicious meal you are going to make in your pressure cooker or Instant Pot. This shrimp recipe is slightly sweet from the coconut milk with an Indian spice profile of garam masala, turmeric, and cayenne. Serve with cauliflower rice to make a perfect low-carb or keto dinner.
Shrimp with Coconut Milk
What's more, it's a healthy shrimp recipe with no packages or mixes.
I've been struggling to get shrimp done just right in an Instant Pot. Okay, I'm not sure why I'm even trying. Shrimp cooks so quickly it should be a non-issue to cook it stove top. But this recipe actually turned out so good that the recipe has even become a favorite of my readers.
Some of it is just that I don't like failing and I failed with shrimp in a Instant Pot two or three times and it irritated me.
Shrimp is too expensive to waste like that anyway. So I was determined to try it. With thawed shrimp, not even frozen, which would have been easier.
So I decided the only way this would work in an Instant Pot is Pot-in-Pot.
By the way, before you decide you don't have an Instant Pot and couldn't be bothered with reading this, I'm also going to show you how to do this stovetop.
How To Cook Shrimp With Coconut Milk
- Toss Shrimp with spices and full fat coconut milk
- Cook in Instant Pot using PIP (pot in pot) for 3 mins Low pressure, QPR or
- Cook in a pan until shrimp are done
- Serve with a side of your choice
To cook this easy keto dinner on the stovetop, the directions couldn't get simpler. Toss the shrimp with the spices and full fat coconut milk. Add everything to a pot, and turn the heat to medium. Cook until the shrimp are cooked through, no longer than 10 minutes. Serve with your side.
Coconut Shrimp Sauce
This shrimp recipe is quick cooking and delicious. You toss all the spices together with the coconut milk and cook it all together. Serve it with noodles, vegetables, or rice. When you cook the shrimp in the Instant Pot, the pressure not only cooks it quickly, making this a perfect easy weeknight meal, but it also melds the flavors of the sweet and nutty coconut milk with the shrimp.
The Coconut shrimp sauce is perfect to serve over rice or pasta. You can use cauliflower rice to keep this a low carb recipe. Just spoon some extra coconut sauce on top of your rice....delicious! My Green Beans
would be delicious with this shrimp dinner recipe, and you can get dual use out of the Instant Pot since both recipes cook so quickly!
Spices Needed For Shrimp With Coconut Milk
Most of these spices you probably have in your spice cabinet, and if you have been following along with me, you are familiar with my go-to ingredients. This coconut shrimp recipe has a classic Indian spice profile with Garam Masala, Minced Garlic, Minced Ginger, Turmeric, Cayenne Pepper, and Coconut Milk.
I have more easy shrimp recipes for you to add to your easy weeknight dinner menu as well! Shrimp is perfect for a keto or low carb diet, so try my Keto Shrimp Scampi or my Shrimp Risotto (not low-carb).
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Ingredients
- 1 pound (453.59 g) Shrimp, shelled, deveined (about 26-30 count to the pound)
- 1 tablespoon (1 tablespoon) Minced Ginger, minced
- 1 tablespoon (1 tablespoon) Garlic, minced
- 1/2 teaspoon (0.5 teaspoon) Turmeric
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Cayenne Pepper
- 1 teaspoon (1 teaspoon) Garam Masala
- 1/2 can (0.5 can) Full-Fat Coconut Milk
Instructions
- Mix all ingredients together.
For Stovetop
- Put into a pan and cook over gentle heat until the shrimp are no longer pink, it should take about 6 to 8 minutes. Add a little extra coconut milk if you need it.
- Eat with riced cauliflower, cucumber "noodles", or shirataki noodles for low carb options, or over rice if carbs are not an issue.
For Instant Pot
- In the inner liner of your Instant Pot, place 2 cups of water, and place a trivet on top.
- Place the shrimp & coconut mixture in a pot that fits inside your Instant Pot, and cover with foil.
- Set your Instant Pot at 4 minutes for low pressure, release pressure quickly and mix well. Add a little extra coconut milk if you need.
- Your shrimp are between 21-25 per pound
- They are fully submerged in the coconut milk before you cook
- You use a stainless steel bowl to best conduct heat
- You use a low trivet.
Andrea B.
I’ve made this dish several times and we love it! The spices are perfect, and shrimp and coconut milk are made for each other. I make mashed cauliflower with cream, butter, salt and pepper and serve it over that. The “gravy” is wonderful.
Victoria
Used the stove top method and this was beyond delicious! Thanks for another awesome recipe!
Marsha
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My last blog (wordpress) was hacked and I ended up lksing months of hаrd work
due to no back up. Ⅾo you have any solutions to stop hackers?
Edwin
Thanks for finally writing about > Shrimp with Coconut Milk | Easiest Ever Low Carb
High Protein Shrimp < Loved it!
Jane Ormrod
Oh my... this was amazing! So easy and so tasty. There was a lot more sauce than I expected, but I can repurpose it. The shrimp were juicy and tender, with a nice flavourful bite. I marinated them (as I used to in the pre-keto days) in 3/4 tsp. salt and 1/4 tsp baking soda. Then I rinsed them off and dried them, before putting into the pot with the sauce.
I served these with some Singapore "noodles", which I hacked from a few different recipes, and used spaghetti squash in place of noodles.
It worked! It even fooled my daughter, "Miss I hate Squash".
Jane Ormrod
Well I am replying to my own comment, which is probably pathetic, but anyway ...
Urvashi, could you please, if you have time, develop a keto recipe for Singapore Noodles?
The hack that I made wasn't too bad, but you are so great, I am sure you can do a much better job than I. Mine did look a bit brownish and was also a little too moist.
If you reply to this .... a million thanks from a Singapore Noodle craver. That and Peking Duck are the two things that could derail my keto!
Meg
Super quick and easy, and so delicious! I served it over mashed cauliflower. Yum!
TRICIA
PERFECT BLEND OF SPICE AND FLAVOR!
Nicole Oandasan
I made this recipe from the cookbook, where it calls for 8 ounces coconut milk and cooking 3 minutes. I took the shrimp out and it was completely raw on one side. I had to finish on the stove for a few more minutes and the sauce separated. It seemed one-note and was too salty 🙁
URVASHI PITRE
Yes if you cooked on high heat on the stove the coconut milk will seperate for sure. Then all you taste is grease and salt. Not creamy sauce. Next time just dunk the shrimp and cook at 0 mins high pressure if yours didn’t totally cook through
April
Most amazing shrimp dish. We absolutely loved it and it will become a regular in our home
Andrea
Question: The ingredient list says the shrimp should be 26-30/lb, but the below is says 20-25/lb. for the cook time to work. Which is correct?