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Instant Pot Curried Shrimp
Course
Main Course
Cuisine
South Asian
Prep Time
10
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
19
minutes
minutes
Servings
5
Calories
46
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
1
medium
onion
chopped
½
teaspoon
ground cumin
1½
teaspoon
red chili powder
1
teaspoon
ground turmeric
Pinch of salt
2
medium
tomatoes
chopped
¼
cup
water
1¾
pound
medium shrimp
peeled and deveined
1
tablespoon
fresh lemon juice
¼
cup
fresh cilantro
chopped
Instructions
Pour the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 2-3 minutes.
Add spices and cook for about 1 minute.
Add tomatoes and cook for about 2 minutes.
Add water and bring to a gentle simmer. Select “Cancel” and stir in the shrimp.
Next, secure the lid and cook under “Manual” and “High Pressure” for about 3 minutes.
Select “Cancel” and carefully do a natural release.
Remove the lid and stir in the lemon juice and cilantro.
Serve hot.
Nutrition
Calories:
46
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
15
mg
|
Potassium:
178
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
645
IU
|
Vitamin C:
9
mg
|
Calcium:
15
mg
|
Iron:
1
mg