I’m calling this “1 minute Shrimp Curry” because if you make this in an instant pot, you set the cook time to 1 minute. Now you should know that it takes a couple of minutes for the instant pot to reach pressure before it begins the 1-minute countdown. Still, this dish takes basically no time at all and is super duper simple to make. It’s a “dump and cook” type of recipe. This recipe is part of my Indian Onion Masala Series, where I share recipes that call for exact amounts of onion masala. Click on the graphic below to find out how to make onion masala, store it, and find other recipes that call for it. Making this masala in advance will make it SO easy for you to prep tasty Indian meals throughout the week. I have to admit something. I have been a bit against cooking seafood in an instant pot. I mean, seafood cooks so quickly as it is, right? When I shared my recipe for instant pot shrimp biryani, I thought that it would be a one-time thing. Well, I was wrong. It actually is faster to cook seafood in an instant pot IF you’re cooking the seafood from frozen. And while that really only saves a few minutes – more than that – it’s very convenient. It doesn’t get easier than tossing ingredients into a pot and pressing a button. However, I have included instructions on making this on the stovetop for those who don’t want to use or don’t have an instant pot. You will notice that in this recipe I say the 2 tablespoons of heavy cream/coconut milk is optional. That’s because this shrimp curry is so good on its own – but I will say, we like it even better with a bit of cream. I hope you love this simple and flavorful shrimp curry. It’s delicious! You can serve it with instant pot basmati rice or serve it with my instant pot pea pulao. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
