Ministry of Curry · by Archana Mundhe★ 4.8 (24)
Instant Pot Quick and Easy Shrimp Curry
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 55%
CARBS 13G13% OF CAL
4G FIBER7G SUGAR2G OTHER
FAT 28G62% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant, quick shrimp curry made in the Instant Pot with coconut milk and aromatic whole spices like cinnamon and cardamom. Tender-sweet shrimp in a lightly spiced tropical sauce ready in 20 minutes.
mainindiancurryshellfish🥘 pressure cookerdairy freegluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can full-fat coconut milk
- 1 tablespoon oil
- 1 medium yellow onion (finely diced)
- 2 inch cinnamon stick
- 4 green cardamom pods
- 6 cloves
- 1 teaspoon kosher salt
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- 2 teaspoons ginger
- 2 teaspoons garlic
- ½ cup tomato puree
- 1 ½ pounds jumbo or extra large shrimp (tail-on peeled and deveined)
- ¼ cup cilantro (chopped)
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 55%
CARBS 13G13% OF CAL
4G FIBER7G SUGAR2G OTHER
FAT 28G62% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1213mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 724mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.