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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.
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4.79 from 19 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 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 419kcal




  • 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.



  • 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


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
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