Curry Shrimp | Simple 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.
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Servings: 4
Calories: 304kcal
Ingredients
- 1 1/2 pounds Large Shrimp peeled and deveined
- 1 tbsp Olive Oil
- 1 Onion diced
- 3 cloves Garlic minced
- 1 tbsp Curry Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Ground Turmeric
- 15 ounces Canned Diced tomatoes undrained
- 1 cup Full Fat Coconut Milk
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- Chopped Cilantro for garnish
Instructions
- 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.
- Stir in the minced garlic, curry powder, cumin, coriander, cayenne pepper, turmeric, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- 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.
- 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.
- 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.
- Turn off the Instant Pot. Taste and adjust with more salt, pepper, or cayenne if needed. Sprinkle with chopped cilantro before serving.
Nutrition
Calories: 304kcal | Carbohydrates: 12g | Protein: 26g | Fat: 18g | Fiber: 2g | Sugar: 4g