A perfect recipe for anyone looking to explore Indian spices and curries. This flavor-packed dish is light and fresh with perfectly cooked succulent shrimp in the Instant Pot. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Love Shrimp? Try my air fryer bang bang shrimp, Malabar shrimp curry, and shrimp biryani recipes.
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.
Serving
Serve shrimp curry with steamed rice, roti or parathas. We also love to serve it over saffron risotto.
Set the Instant Pot to Sauté mode and heat oil. Add onion, cloves, cardamom, and cinnamon stick and sauté for 2 minutes. Add salt, turmeric, red chili powder, ginger, and garlic. Stir in ¼ cup of the watery portion of the coconut water, tomato puree, and shrimp.
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Recipe
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