Shrimp with Coconut Milk | Low-Carb Recipe
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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
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.
Please note: To get the shrimp to cook in the time specified, ensure that:
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.
- 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.
Calories: 192kcal | Carbohydrates: 4g | Protein: 16g | Fat: 12g | Saturated Fat: 9g | Fiber: 1g | Sugar: 1g