Coconut Curry Instant Pot Shrimp Recipe

Name: Coconut Curry Instant Pot Shrimp
Prep time: 12 min
Cook time: 19 min
Total time: 31 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 15 ml coconut oil (1 tbsp); 12 g garlic, minced (3 cloves); 15 g fresh ginger, minced (1 tbsp); 45 g Thai red curry paste (3 tbsp); 120 ml gluten-free chicken broth (1/2 cup); 400 ml canned coconut milk (1 2/3 cups); 15 ml gluten-free fish sauce (1 tbsp); 150 g red bell pepper, sliced (1 medium pepper); 720 g raw shrimp, peeled and deveined (1.6 lbs); 15 ml lime juice (1 tbsp); 10 g fresh cilantro, chopped (1/4 cup)

Prep: 12minCook: 19min4 servingsMedium370 cal / servingThai

gluten-freehigh-proteindairy-freeweight-lossmuscle-gain

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Elevate your dinner routine with this Coconut Curry Instant Pot Shrimp delivering 28g of protein in every portion. Simple preparation meets incredible flavor.

Ingredients

500g large shrimp, peeled and deveined
1 can (400ml) light coconut milk
2 tbsp red curry paste
1 tbsp ginger, grated
2 cloves garlic, minced
1 onion, diced
2 cups vegetables of choice
2 cups cooked brown rice
Salt and pepper to taste

Instructions

Season the protein generously with spice blend, salt, and pepper.
Set Instant Pot to saute mode and heat oil until shimmering.
Sear the protein for 2-3 minutes per side until golden.
Add sauce ingredients and deglaze the pot, scraping up browned bits.
Lock the lid, set to high pressure for 12-15 minutes.
Allow natural pressure release for 10 minutes, then quick release remaining steam.
Slice or shred the protein and serve with cooking liquid spooned over.

Tips & Variations

Store in airtight containers in the fridge for up to 4 days. Reheat gently before serving.
Feel free to swap the protein for your preferred option while keeping portions similar.
Add a pinch of red pepper flakes or hot sauce for a spicy kick.
This recipe is naturally gluten-free. Always check labels on sauces and seasonings to confirm.
For extra protein, add a side of cottage cheese or increase the protein portion by 25%.

Nutrition Breakdown

Calories: 370 kcal

Protein: 28.4g

Fat: 23g

Carbs: 9.7g

Fiber: 1.5g

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Frequently Asked Questions

How many calories are in this Coconut Curry Instant Pot Shrimp?

Each serving contains 366 calories with 28g of protein, 23g of fat, and 10g of carbs.

Can I meal prep this recipe?

Yes! This recipe makes 4 servings and stores well in the refrigerator for 3-4 days in airtight containers.

Can I convert this between slow cooker and Instant Pot?

Yes. For slow cooker to Instant Pot, reduce liquid by 1/4 and cook on high pressure for 15-20 minutes. For Instant Pot to slow cooker, add extra liquid and cook on low for 6-8 hours.

Is this recipe good for weight loss?

At 366 calories and 28g protein per serving, this recipe supports weight management by keeping you full and satisfied while maintaining a moderate calorie count.