When you need an immediate and effortless dinner, shrimp is the way to go. It’s cooks quickly and is very versatile. Tomato Coconut Shrimp – Instant Pot Easy Shrimp Curry is yummy, healthy and really easy to make.
What type of shrimp do I use for Tomato Coconut Shrimp – Instant Pot Easy Shrimp Curry?
I use frozen, peeled, deveined raw shrimp (31-40 count per pound), that is the large-sized shrimp. You can use whatever you have handy. serrThey need to be peeled and deveined. In order to thaw the frozen shrimp, I placed them in a bowl of cold tap water in the sink and kept the water running gently for 5 minutes. When thawed pat the shrimp dry with a napkin.
How do I make Tomato Coconut Shrimp – Instant Pot Easy Shrimp Curry?
First and foremost, select sauté on the instant pot and adjust to normal. Second, add oil to the pot. Let the oil heat up, then add cumin seeds. Furthermore add 2 tablespoons kashmiri chili powder along with 1/4 cup water. Give it a good stir. In addition, add in 1.5 tbsp ground coriander, 1 tsp ground cumin, and 1 and ½ tsp salt. Give it a good stir. Let the spices sauté for 30 seconds. Keep stirring.
Furthermore, add the pureed tomato and let it sauté for 2 minutes to let the raw tomato odor out. Keep stirring. After 2 minutes, add in 1/2 cup water. Give it a good stir. Finally, gently add shrimp and make sure it is soaked in the liquid.
Press cancel. Close the lid and select manual/high pressure for 2 minutes. When done quick release the pressure and open the lid right away. Last but not the least, select sauté, add garam masala, serrano pepper, desiccated coconut, and stir gently. Let it sauté for a minute until it boils. Press cancel, garnish with cilantro and serve over steamed rice.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Kala Chana Salad – Instant Pot Chickpea Chaat
Masala Corn – Instant Pot Spicy Corn Chaat
Rajma Avocado Chaat – Instant Pot Kidney Beans Salad
Boiled Peanut Salad – Instant Pot Protein Chaat
Tomato Coconut Shrimp – Instant Pot Easy Shrimp Curry
Ingredients
- 1 pound shrimp, (large frozen and deveined) (31-40 count per pound, or whatever you prefer)
- 2 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 2 tbsp kashmiri chili powder
- 3/4 cup water (divided)
- 1.5 tbsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
- 2 medium tomatoes, pureed (1 cup pureed)
- 1/2 cup dried desiccated coconut
- 1/2 tsp garam masala
- 1 serrano pepper, slit but still intact (optional)
- 1/4 cup fresh cilantro finely chopped (for garnish)
Instructions
Prep
- In order to thaw the frozen shrimp, I placed them in a bowl of cold tap water in the sink and kept the water running gently for 5 minutes. When thawed pat the shrimp dry with a napkin.
- Rinse and slit the serrano pepper and the cilantro and set aside.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. Let the oil heat up, then add cumin seeds.
- In addition, add in 1.5 tbsp ground coriander, 1 tsp ground cumin, and 1 and ½ tsp salt. Give it a good stir. Let the spices sauté for 30 seconds. Keep stirring.
- Add the pureed tomato and let it sauté for 2 minutes to let the raw tomato odor out.
- After 2 minutes, add in 1/2 cup water. Give it a good stir. Finally, gently add shrimp and make sure it is soaked in the liquid.
- Press cancel. Close the lid and select manual/high pressure for 2 minutes.
- When done quick release the pressure and open the lid right away. Last but not the least, select sauté, add garam masala, serrano pepper, desiccated coconut, and stir gently. Let it sauté for a minute until it boils. Press cancel, garnish with cilantro and serve over steamed rice.
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