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    Home » Instant Pot Recipes

    Instant Pot Quick and Easy Shrimp Curry

    Published: Dec 6, 2018 · Modified: Apr 30, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 29 Comments

    523 shares
    Jump to Recipe


    This vibrant and mouth-watering curry with tender-sweet shrimp is lightly spiced with aromatic whole spices and has tropical flavors from coconut milk.

    Shrimp curry served with naan

    A perfect recipe for anyone looking to explore Indian spices and curries. This flavor-packed dish is light and fresh with perfectly cooked succulent shrimp in the Instant Pot.

    Tips

    • Use tail-on, peeled and deveined jumbo or extra-large frozen shrimp
    • If using small to medium shrimp reduce the cook time to zero or 1 minute
    ingredients

    I really like to cook Shrimp Curry in the Instant Pot as it consistently cooks in less than 15 mins. Here is my Step by step recipe:

    Step 1: Set the Instant Pot to Sauté mode and heat oil. Add onion, cloves, cardamom, and cinnamon stick and sauté for 2 minutes. Add salt, turmeric, red chili powder, ginger, and garlic. Stir in ¼ cup of the watery portion of the coconut water, tomato puree, and shrimp.

    steps 1 through 4 on how to cook shrimp curry in Instant Pot

    Step 2: 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.

    steps 5 through 8 showing how to cook curry in Instant Pot

    Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place it on a hot plate to avoid overcooking. Enjoy hot with some naan. 

    More ideas to serve:

    • steamed rice
    • steamed rice noodles
    • comforting risotto
    • naan
    curried shrimp with saffron risotto

    Do you enjoy shrimp for meals? Here are some recipes to try:

    • Shrimp Biryani
    • South Indian Curried Shrimp

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Shrimp curry in a white serving bowl, a white plate with cut up naan, sliced red onions and lemon wedges. Sparking drink in 2 cups on the side.
    Print Recipe Pin Recipe Save Saved!
    4.80 from 20 votes

    Instant Pot Quick and Easy Shrimp Curry

    Vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp that is lightly spiced with aromatic whole spices and has tropical flavors from coconut milk.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 419kcal
    Author: Archana Mundhe

    Ingredients

    • 1 can full-fat coconut milk
    • 1 tablespoon oil
    • 1 medium yellow onion finely diced
    • 2 inch cinnamon stick
    • 4 green cardamom pods
    • 6 cloves
    • 1 teaspoon kosher salt
    • 1 teaspoon Kashmiri red chili powder
    • ¼ teaspoon ground turmeric
    • 2 teaspoons ginger
    • 2 teaspoons garlic
    • ½ cup tomato puree
    • 1 ½ pounds jumbo or extra large shrimp tail-on peeled and deveined

    garnish:

    • ¼ cup cilantro chopped

    Instructions

    • 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 ¼ 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 it on a hot plate to avoid overcooking. Enjoy hot.

    Video

    Notes

    • Use tail-on, peeled and deveined 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 when eating

    Nutrition

    Calories: 419kcal | Carbohydrates: 15g | Protein: 26g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 214mg | Sodium: 1579mg | Potassium: 671mg | Fiber: 4g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 9.5mg | Calcium: 138mg | Iron: 3.1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    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 in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Louise Samson says

      December 10, 2018 at 6:32 pm

      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!
      Louise5 stars

      Reply
      • Archana says

        December 10, 2018 at 6:33 pm

        Hi Louise. Thank you for your lovely feedback. Was it the prep time that took longer?

        Reply
    2. Balaji Shenoy says

      December 20, 2018 at 7:12 pm

      The taste was amazing... one of the best shrimp curries i've had. The taste resembled a thai curry paste I thought.5 stars

      Reply
      • Archana says

        December 24, 2018 at 6:51 pm

        Thank you!

        Reply
    3. Simone says

      December 24, 2018 at 6:25 pm

      Love your instant pot recipes ! You have made me love cooking again !

      Quick question on this recipe .. I have hunts tomato sauce can .Is this the same thing as what you have asked for in this recipe ? Thanks

      Reply
      • Archana says

        December 24, 2018 at 6:53 pm

        Check to see if it has any additional ingredients. Usually the one I use is just pureed tomatoes.

        Reply
    4. Docmom says

      February 11, 2019 at 11:16 am

      So quick and tasty!5 stars

      Reply
    5. sne3103 says

      July 10, 2019 at 10:55 pm

      Would lite coconut milk work, to save some calories?

      Reply
      • Archana says

        July 10, 2019 at 10:56 pm

        Yes, just that the curry will be a bit watery

        Reply
    6. Anjali says

      July 13, 2019 at 6:15 pm

      Hi, What should be the cook time for small frozen shrimps please?

      Reply
      • Archana says

        July 13, 2019 at 8:36 pm

        Same cook time. As you need that much minimum time for rice to cook.

        Reply
    7. Minnie John says

      August 06, 2019 at 9:23 pm

      I made this yesterday. It was one of the easiest recipes and the finished product was just scrumptious!! I can’t believe that I made it in less than 30 minutes and it was so good.5 stars

      Reply
      • Archana says

        August 06, 2019 at 9:53 pm

        Thank you for your lovely feedback

        Reply
    8. radhika neel says

      August 11, 2019 at 1:34 pm

      if i want to replace shrimp with Paneer, what would be the quantity of paneer and how long would i cook it for.

      Reply
      • Archana says

        August 11, 2019 at 3:15 pm

        You can add 1 pound of cubes paneer and cook for the same time

        Reply
        • Eileen Arnoff says

          October 20, 2019 at 10:50 pm

          Can you please help me out recipe details? I tried it and it was very nice but guessed on a few things:
          Coconut milk....how many ounces?
          Cardamom pods.....cook whole?
          Garlic and ginger....minced, diced, grated? Thank you!

          Reply
          • Archana says

            October 21, 2019 at 10:11 pm

            Hi Eileen, Coconut milk - 15 ounces (1 can) , Cardamom pods cook whole and then pick out while eating. Garlic and ginger both grated

            Reply
    9. Tina A. says

      December 16, 2019 at 4:18 am

      Hi Archana,

      Thanks for all the delicious recipes!

      Regarding this shrimp curry recipe, is this something you can make ahead and freeze for a month later?

      Keep up the great work and keep it coming. Regards from Toronto, Canada.

      Reply
      • Archana says

        December 18, 2019 at 11:10 pm

        I am not sure! I have not tried freezing cooked shrimp.

        Reply
    10. Melinda T. says

      March 12, 2020 at 4:49 pm

      I haven’t made this one yet, but I definitely will! It looks amazing. I do have sort of a weird question, though.

      Why tail-on shrimp? Isn’t it easier to eat if you don’t have to pick up the shrimp with your fingers? I don’t mean to sound grumpy, I’m genuinely curious. You’re not the only blogger/foodie who uses the tail-on kind, so there must be a reason...?

      It won’t mess things up if I take the tails off my shrimp, will it?

      Again, I’m really not trying to be difficult, honest! Just trying to figure things out.

      Reply
      • Archana says

        March 13, 2020 at 8:37 am

        Hi Melinda, You can def take the tails off before cooking this dish. Leaving the tail on does 3 minor things - Makes the dish look attractive, can prevent overcooking and you can use the tails as handles to pick up. For this dish, it's simply a preference so go ahead and make it without tails and I promise you will LOVE it.

        Reply
    11. Tamara says

      March 25, 2020 at 7:31 pm

      Excellent recipe. I will definitely be making this again.5 stars

      Reply
      • Archana says

        March 28, 2020 at 5:06 pm

        Thank you!

        Reply
    12. Christina says

      May 17, 2020 at 11:12 am

      Thank you, Archana, I'm dying to try this. I'm new to the whole Instapot thing and have my mom's old stovetop pressure cooker which I've been delighted with. It's no frills and cannot be adjusted for pressure. Any tips for converting?

      Seems reasonably straightforward - saute as with any other pot then for ...
      - "Pressure Cook/Manual(Low) for 2 minutes followed by quick release."
      instead, lock on lid and cook over med for 2 mins then quick release?

      I hope to serve with your saffron risotto so for ...
      - "Close the Instant Pot lid with Pressure Release to sealing. Set the Instant Pot tp Manual /Pressure Cook(High) for 6 minutes. Follow with 10 minutes Natural Pressure release."
      instead lock on lid and cook over high for 6 mins with 10 mins natural release?

      Thank you!

      Reply
      • Archana says

        May 17, 2020 at 10:00 pm

        So 1 whistle on the stove top pressure cooker is equivalent of 3 minutes of pressure cooking time in Instant Pot. So for teh shrimp curry as soon as it fully pressures I would stop and allow it to slowly release pressure after 5 mins. For Risotto 2 whistles followed by NPR.

        Reply
    13. Cathy Nunez says

      September 27, 2020 at 5:19 am

      Good morning Archana, I made this dish yesterday evening - it was fantastic! Thank you . I will definitely make this again and I look forward to trying trying many of your other recipes.

      Reply
    14. Eva says

      October 24, 2020 at 6:52 pm

      Best shrimp curry, hands down! Thanks so much for this amazing, easy to make recipe!5 stars

      Reply
    15. Susan says

      March 25, 2021 at 12:21 pm

      I really enjoy this recipe, and have made it several times. I have Kashmiri red pepper but can’t seem to get the right amount. 1 tspn - only I could eat (which was great for me!); 1/2 tspn I had to add yogurt for family; 1/4 tspn for company last time and they were all dramatically demanding water, milk, beer. With NO red pepper won’t it be boring? What is a good alternative?5 stars

      Reply
      • Archana says

        March 26, 2021 at 2:52 pm

        It will be just as good without red pepper. Just the color will be different

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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