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Instant Pot Coconut Green Curry Shrimp

By Jen Fisch

3.0

(5)

Two bowls of coconut green curry with shrimp on a pale blue surface.
Photo by Leslie Grow

This incredible smelling shrimp dish tastes like something you’d order off a restaurant menu—it is that good. I like to top my bowl with chopped green onions, fresh herbs such as mint, basil, or cilantro, and a dash of sriracha.

Recipe information

  • Total Time

    12 minutes

  • Yield

    2 servings

Ingredients

½ (14.5-ounce) can coconut milk
1 tablespoon Thai green curry paste
2 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ teaspoon fine Himalayan pink salt
1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)
3 cups (24 ounces) baby spinach/arugula blend
1 tablespoon chopped fresh chives, for serving
Sriracha (optional), for serving

Preparation

  1. Step 1

    In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil.

    Step 2

    Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.

    Step 3

    Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.

    Step 4

    Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.

Cover of the cookbook featuring soup with zucchini noodles, pork belly, egg, and jalapeño.
From Keto in an Instant: More Than 80 Recipes for Quick & Delicious Keto Meals Using Your Pressure Cooker © 2020 by Jen Fisch. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCurryCoconut MilkShrimpShellfishSeafoodMainDinnerGluten FreeDairy FreeKetoQuickEasy30 Minutes or LessWeeknight MealsInstant PotHarper CollinsCookbooks

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