Easy and Flavorful Coconut Shrimp Curry made in the Pressure Cooker in just 20 minutes. This is the simple Indian shrimp curry made with ginger, garlic, onions, and tomatoes along with flavorful spices and finished with coconut milk. Pair this curry with rice for a perfect experience. Gluten-free, Paleo, and Low carb!
This is one of the easiest Indian shrimp recipes to make when you want to impress someone and have less time to cook. The second reason also makes it a perfect dish for a weekday in just 20 minutes.
While the curry was cooking, I cooked white rice on the stovetop (can be done in a second instant pot or rice cooker), and dinner was served in no time.
You can make this curry with shrimp or prawns. You might have heard that shrimp and prawn are the same and are often used interchangeably. But that’s NOT true. They do taste and look similar but are very different structurally. The word “prawn” is more frequently used on menus in the UK and India, whereas, in North America, people widely use the word ”shrimp.”
Are you ready for this delicious Shrimp Curry? Let’s get started!
Table of Contents
Shrimp: Use tail-on, peeled, and deveined jumbo or extra-large shrimp. Make sure you use raw shrimp. I used frozen.
Spices: This recipe calls for only a few spices: mustard seeds, turmeric powder, coriander powder, red chili powder, garam masala, and salt. You can use my recipe to make your own garam masala. Mustard seeds are used for tempering and provide an earthy flavor.
Tomatoes: Use fresh red plump tomatoes, but you can use canned ones too.
Oil: Use an oil with a high smoking point, like – sunflower, avocado, or corn oil.
Coconut Milk: Use thick, full-fat coconut milk of your choice.
Lime/ Lemon Juice: A little drizzle of lime juice on the final dish will help to round out the flavors.
How to make Coconut Shrimp Curry in the Pressure Cooker?
The main thing to note in this recipe is that Shrimp cooks very quickly, so we will use the low-pressure setting in the electric pressure cooker (instant pot, in my case).
We will cook the shrimp for 3 minutes on low pressure and then quick release the pressure manually to get perfectly cooked shrimp.
I used tail-on deveined large raw frozen shrimp that I got from Costco. If you use smaller shrimp, decrease the cooking time.
The base of this curry is the same as many other Indian curries, with ginger, garlic, onions, and tomatoes. I also add basic spices, which you will have in your pantry if you have done Indian cooking before.
I have also provided links to Amazon for the spices if you are new to them. However, I highly recommend finding the nearest Indian grocery store for a much cheaper price.
I add coconut milk to the curry to give it a creamier texture. Use full-fat coconut milk for the best results. You can also use heavy cream in place of coconut milk if you don’t need to keep the curry dairy-free.
That said, even with the very simple preparation, this curry is such a flavor bomb with shrimp, similar to my shrimp masala recipe. This is a must-try!
Garnish with some lime juice and cilantro, and enjoy over rice!
Follow the same steps as in the instant pot method to saute the aromatics in a pan on medium-high heat. Then, add the coconut milk and shrimp to the pot. Stir well and cook the curry for 5-7 minutes until the shrimp is just cooked. Garnish with cilantro and lime juice.
Doesn’t the curry look gorgeous? I am ready to eat this again; it is so easy to make!
- Shrimp: Make sure to use jumbo or extra-large shrimp when pressure cooking. That helps to make sure they don’t overcook. Adjust cooking time if using smaller size shrimp to 1 minute.
- Tip: Take the steel insert out of the instant pot so the curry is not cooking more from residual heat.
- Veggies: If you prefer, you can add veggies such as sliced bell peppers, green peas, or zucchini to this curry.
- More Sauce: We add less liquid to this curry as the instant pot retains the liquid, and less is needed for cooking. If you like, add 1/4 cup coconut milk after the curry is cooked. The curry does get thicker as you refrigerate it.
- Thai Variation: Skip the spices and add red curry paste to make this a Thai shrimp curry.
How to Store?
You can refrigerate leftover shrimp masala for 2-3 days. Simply microwave or heat in a pan with a splash of water on a stovetop or microwave before eating.
Looking for more seafood instant pot recipes? Check out this delicious Salmon Tikka Masala.
Want to find easy Instant Pot Indian Recipes? Here are 23 Best Instant Pot Indian Recipes for you to try!
Coconut Shrimp Curry (Instant Pot & Stovetop)
- 1 lb Shrimp , jumbo, deveined tail-on, frozen (about 16-20)*
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai), optional
- 1 Green chili pepper , slit in 2 pieces, optional*
- 1 cup Onion, chopped
- 1/2 tablespoon Ginger, minced
- 1/2 tablespoon Garlic, minced
- 1 cup Tomato , chopped
- 1/4 can Coconut Milk , (~3.5 oz) full-fat
- 1 tablespoon Lime or Lemon juice
- 1/4 cup Cilantro , to garnish
- Start the instant pot in Sauté mode and let it heat. Add oil, mustard seeds and let them sizzle.
- Add green chili, onions, ginger and garlic. Sauté for about 5 minutes until the onions turn golden brown.
- Add tomato and spices. Mix and let it sauté for 2-3 minutes.
- Add coconut milk and shrimp to the pot. Stir and press cancel. Close lid with vent in sealing position.
- Start the instant pot in Manual or Pressure cook mode at low pressure for 3 minutes.
- When the instant pot beeps, quick release the pressure manually.
- Stir in the lime juice and garnish with cilantro. Coconut Shrimp Curry is ready to be served. Enjoy with rice.
- Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat.
- Follow the same steps as in the instant pot method to saute the aromatics in a pan on medium-high heat. Then, add the coconut milk and shrimp to the pot. Stir well and cook the curry for 5-7 minutes until the shrimp is just cooked. Garnish with cilantro and lime juice.
- I used large, raw, deveined tail-on shrimp that were frozen for this recipe. If using smaller or already thawed shrimp, reduce the pressure cooking time.
- We add less liquid to this curry as the instant pot retains the liquid, and less is needed to cook. If you like, add 1/4 cup coconut milk after the curry is cooked. The curry does get thicker as you refrigerate it.
- Which Green chili to use? I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don’t forget to adjust to your taste.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.