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Instant Pot Breaded Red Curry Shrimp
Prep Time
7
minutes
mins
Cook Time
12
minutes
mins
Total Time
19
minutes
mins
Course:
Main Course
Diet:
Gluten Free, Dairy Free, Low Carb
Keyword:
30 minutes or less
Main Protein:
Seafood
Cooking Method:
Instant Pot
Servings:
6
Calories:
276
kcal
Ingredients
2
lb.
jumbo shrimp
raw
1
cup
bread crumbs
5
clove
garlic
minced
1
Tbsp.
fresh ginger
minced
1
tsp.
cumin
1/2
tsp.
cinnamon
1/4
tsp.
turmeric
1/4
tsp.
ground cloves
Himalayan salt
to taste
pepper
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
US Customary
-
Metric
Instructions
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.
Notes
If you don't have fresh ginger, use 1 tsp. ground ginger
Nutrition
Calories:
276
kcal
|
Carbohydrates:
17
g
|
Protein:
23
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
191
mg
|
Sodium:
990
mg
|
Potassium:
255
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
285
IU
|
Vitamin C:
3
mg
|
Calcium:
133
mg
|
Iron:
2
mg