This is without a doubt, the easiest ever Instant Pot Keto Low carb Shrimp with coconut milk you’re going to make in your pressure cooker.
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.
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 stove top.
The steps to this Low Carb High Protein Shrimp with Coconut Milk are very simple:
- Mix Shrimp with spices
- Cook in Instant Pot using PIP (pot in pot) for 3 mins Low pressure, QPR or
- Cook in a pan until shrimp are done
Equipment & Ingredients You May Need to Make Easiest Ever Low Carb High Protein Shrimp with Coconut Milk
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Simple shrimp with coconut milk and a few select spices makes the easiest ever coconut shrimp curry you've ever made in your pressure cooker or Instant Pot.
- Mix all ingredients together.
- Put into a pan and cook over gentle heat until the shrimp are cooked through. Add a little extra coconut milk if you need.
- Eat with riced cauliflower, cucumber "noodles", or shirataki noodles for low carb options, or over rice if carbs are not an issue.
- 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.
Please note: To get the shrimp to cook in the time specified, ensure that:
- 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.
Otherwise just add 1-2 minutes to the cook time, or open, stir, and close the pot back up and let the shrimp cook in the residual heat of the coconut milk.
Check out even more Traditional Indian Dishes made easy and fast with my new cookbook!
This amazing Instant Pot cookbook is full of easy, delicious recipes and also includes the following:
- Prep Advice for stocking your kitchen with the best tools and spices
- Instant Pot Guide making the most of your Instant Pot for delicious Indian dishes
- Handy Tips substituting ingredients for variations on your favorite recipes
Don’t have an Instant Pot yet? Wondering what Accessories to get? Check out my helpful post on my Favorite Instant Pot Accessories! You’ll also love these top 20 gadgets for foodies that will complement any kitchen!