This vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp is lightly spiced with aromatic whole spices and has tropical flavors from coconut milk.
A perfect recipe for anyone looking to explore Indian spices and curries. The flavor packed curry is light and fresh with perfectly cooked succulent Shrimp in the Instant Pot.
Why cook Shrimp Curry in the Instant Pot:
- Using the Instant Pot gives you a consistent control of time and temperature, ensuring perfectly cooked shrimp every time.
Best ways to serve Shrimp Curry:
- steamed rice
- steamed rice noodles
- comforting risotto
- with fluffy naan
Step by step recipe for Instant Pot Shrimp Curry:
- Set the Instant Pot to Sauté mode and heat oil. Add onion, cloves, cardamom and cinnamon stick and saute for 2 minutes.
- Add salt, turmeric, red chili powder, ginger and garlic.
- Stir in 1/4 cup of the reserved coconut water, tomato puree and shrimp.
- Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release.
- Stir in coconut cream and garnish with cilantro.
- Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place on a hot plate to avoid overcooking. Enjoy hot.
Pro Tips for perfect Instant Pot Shrimp Curry:
- Use tail-on, peeled and devined, jumbo or extra large frozen shrimp.
- If using small to medium shrimp reduce the cook time to zero or 1 minute.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
- 1 can full-fat coconut milk
- 1 tablespoon oil
- 1 medium yellow onion finely diced
- 1 2- inch cinnamon stick
- 4 green cardamom pods
- 6 cloves
- 1 teaspoon kosher salt
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon ground turmeric
- 2 teaspoons ginger
- 2 teaspoons garlic
- 1/2 cup tomato puree
- 1 1/2 pounds jumbo or extra large shrimp tail-on peeled and deveined
- 1/4 cup cilantro chopped
- Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from water, then open the can and scoop off the cream from the top. Reserve both cream and water.
- Set the Instant Pot to Sauté mode and heat oil. Add onion, cinnamon, cardamom and cloves and sauté for 2 minutes.
Add salt, red chili powder, turmeric, ginger, garlic. Press the Cancel button to turn off the Instant Pot. Mix well.
Stir in 1/4 cup of the reserved coconut water, tomato puree and shrimp.
Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release.
- Stir in reserved coconut cream and garnish with cilantro. Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place on a hot plate to avoid overcooking. Enjoy hot.
Recipe Video
- Use tail-on, peeled and devined, jumbo or extra large frozen shrimp.
- If using small to medium shrimp reduce the cook time to zero or 1 minute.
- Pick out and discard the whole spices while you eat.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Another great dish, dear Archana! Appealing, fragrant and simply delicious (although it took me more like 1 hour and 20 minutes rather than 20 minutes. But then, I must be very slow.)
Thank you. And thank you also for your book. Love all you do!
Louise
Hi Louise. Thank you for your lovely feedback. Was it the prep time that took longer?