Instant Pot Breaded Red Curry Shrimp

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Instant Pot Breaded Red Curry Shrimp

Prep Time7 mins
Cook Time12 mins
Course: Main Course
Diet: Gluten Free, Dairy Free, Low Carb
Main Protein: Seafood
Cooking Method: Instant Pot
Servings: 6
Calories: 276kcal


  • 2 lb. jumbo shrimp raw
  • 1 cup bread crumbs fine, to make this gluten-free, use 1/2 cup almond or coconut flour
  • 5 cloves garlic minced
  • 1 Tbsp. fresh ginger peeled and minced*
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cloves
  • Himalayan salt to taste
  • black pepper ground, to taste
  • optional: 1 tsp. cayenne pepper adjust to preference, if you like it spicy
  • 2 Tbsp. coconut oil
  • 1 large (gallon) freezer bag or reusable silicone bag

Day of cooking:

  • 2 Tbsp. coconut oil
  • 2-3 Tbsp. lemon juice fresh is preferred


Assembly instructions:

  • Throw everything in a gallon-sized resealable freezer bag.
  • Mix it well. Remove excess air.
  • Freeze, laying flat.

On the day of cooking:

  • Take out of the freezer to defrost (or place in the sink with water for 20 minutes).
  • Turn Instant Pot on and press the button "Sauté."
  • Put 2 Tbsp. coconut oil and let it heat up.
  • Empty the bag contents and lemon juice into the Instant Pot.
  • Using a spoon, turn shrimp around for a couple of minutes.
  • Place the lid (make sure it is in seal).
  • Turn the sauté setting off and choose the "Manual" setting.
  • Set the time to 8 minutes (if fully thawed). If it is still frozen, set it to 12 minutes.
  • Let it cook and natural release.
  • When done, serve over rice or lettuce or spinach.


*if you don't have fresh ginger, use 1 tsp. ground ginger


Calories: 276kcal | Carbohydrates: 17g | Protein: 23g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 990mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg