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!

Shrimp curry made in the instant pot served in a bowl with rice
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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.”

If you like Indian coconut-based curries, check out my Coconut Chicken Curry and Coconut Chickpea Curry recipes!

Are you ready for this delicious Shrimp Curry? Let’s get started!

Watch How to Make Coconut Shrimp Curry

Ingredients

Shrimp: Use tail-on, peeled, and deveined jumbo or extra-large shrimp. Make sure you use raw shrimp. I used frozen.

Aromatics: Onion, ginger, and garlic. You can use red or yellow onion. Use freshly minced ginger and garlic (this is definitely preferred) or a readymade ginger-garlic paste.

Herbs: Cilantro and green chili. These add immense aroma and flavor to this recipe.

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.

Shrimp curry ready to cook in the instant pot.

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.

Instant pot shrimp curry garnished with cilantro

That said, even with the very simple preparation, this curry is so flavorful with shrimp, similar to my shrimp masala recipe. This is a must-try!

Garnish with some lime juice and cilantro, and enjoy over rice!

Stovetop Method

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.

Coconut Shrimp curry served in a bowl.

Doesn’t the curry look gorgeous? I am ready to eat this again; it is so easy to make!

Recipe Tips

  • 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.

How to Serve?

This shrimp curry goes well with rice, especially Basmati ricejeera rice, or vegetable biryani, but steamed plain rice also tastes equally good. 

You can also serve a simple kachumber salad and raita on the side to balance out the meal.

Shrimp curry made in the instant pot served in a bowl with rice.

Looking for more seafood recipes? Check out this delicious Salmon Tikka Masala and Shrimp Biryani.

Want to find easy Instant Pot Indian Recipes? Here are 23 Best Instant Pot Indian Recipes for you to try!

More Curry Recipes You’ll Love

4.87 from 96 votes

Coconut Shrimp Curry (Instant Pot & Stovetop)

Delicious and easy Coconut Shrimp Curry made in the Pressure Cooker in just 20 minutes. This is a simple Indian shrimp curry made with ginger, garlic, onions, tomatoes along with flavorful spices, and finished with coconut milk.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

  • 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

Spices

Instructions 

  • 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.
    Shrimp curry ready to cook in the instant pot.
  • 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. 
    Instant pot shrimp curry garnished with cilantro
  • Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat. 

Stovetop Method

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 226kcalCarbohydrates: 8gProtein: 24gFat: 10gSaturated Fat: 5gCholesterol: 285mgSodium: 1222mgPotassium: 289mgFiber: 1gSugar: 3gVitamin A: 480IUVitamin C: 16.8mgCalcium: 182mgIron: 3.7mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Dairy-free, Gluten-free, Low Carb, Nut-free, Paleo
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.87 from 96 votes (77 ratings without comment)

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79 Comments

  1. Made this twice last week and it was such a big hit! Would have made it a third time but we ran out of shrimp. Used 31/40 size shrimp and each time, the shrimp was perfectly cooked. Sauce was rich and spicy even though there was only 1/4 cup of coconut milk. This will now be a regular for our household.

    1. Hi Sadia – I have not tried, but I would suggest to cut the potatoes to a small size, as we are cooking the shrimp curry for less time. Add them after the tomatoes and spices, and saute for a minute or two before adding the other ingredients.

      1. Hi Meeta,

        Really enjoy your recipes. We are going to use large Shrimp cut in half, they will be unfrozen. Will 2 minutes pressure cook at low pressure be long enough?

        Mike

      2. Hi Mike – As shrimp cooks very quickly, the same pressure cooking time should work. I hope you enjoy the curry!