Instant Pot® Shrimp Curry Recipe

Name: Instant Pot® Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 tablespoon black mustard seeds; 1 sprig fresh curry leaves; 1 teaspoon ginger-garlic paste; 1/4 teaspoon fenugreek powder; 1 small onion, sliced; 1 medium tomato, chopped; 1 teaspoon salt; 1/4 teaspoon turmeric powder; 2 tablespoons water; 2 tablespoons Kashmiri red chili powder; 1 1/2 tablespoons coriander powder; 1/4 teaspoon cumin powder; 2 tablespoons tamarind pulp; 2 1/4 cups water, divided; 12 ounces raw medium-large shrimp, peeled and deveined; 2 tablespoons coconut cream

Servings: persons

2 tablespoons coconut oil
1 tablespoon black mustard seeds
1 sprig fresh curry leaves
1 teaspoon ginger-garlic paste
1/4 teaspoon fenugreek powder
1 small onion, sliced
1 medium tomato, chopped
1 teaspoon salt
1/4 teaspoon turmeric powder
2 tablespoons water
2 tablespoons Kashmiri red chili powder
1 1/2 tablespoons coriander powder
1/4 teaspoon cumin powder
2 tablespoons tamarind pulp
2 1/4 cups water, divided
12 ounces raw medium-large shrimp, peeled and deveined
2 tablespoons coconut cream

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
2
Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
3
Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
4
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5
Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons coconut oil, 1 tablespoon black mustard seeds, 1 sprig fresh curry leaves, 1 teaspoon ginger-garlic paste, and more.

Yes, Instant Pot® Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot® Shrimp Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions