This simple 1 minute shrimp curry is so full of flavor! It’s easy to make, perfectly spiced and absolutely delicious.
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 does take a couple minutes for the instant pot to actually 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, how to store it and to 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? I thought that when I shared my recipe for instant pot shrimp biryani 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 SO convenient.
It doesn’t get easier than tossing ingredients into a pot and pressing a button. However, I have included instructions on how to make 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 it’s own – but I will say, we like it even better with a bit of cream.
I hope you love this super simple and super flavorful shrimp curry. It’s delicious! You can serve it with instant pot basmati rice or serve it with my instant pot pea pulao recipe if you have my cookbook!
- 1 pound frozen large raw shrimp
- ¾ cup (frozen) onion masala
- ½ cup water
- ½ teaspoon garam masala
- ½ teaspoon salt
- ⅛ teaspoon cayenne, adjust to taste
- 2 tablespoons heavy cream or full-fat coconut milk, optional
- Cilantro, garnish
Instant Pot Directions:
- Add all of the ingredients to the Instant Pot.
- Secure the lid, close the pressure valve and set the time for 1 minute at high pressure.
- Quick release.
- Stir in the heavy cream or coconut milk if using, garnish with cilantro and serve.
- Add all of the ingredients to a pot over medium heat and cook until the shrimp is cooked through.
- Stir in the cream and garnish with cilantro.
- This recipe is part of my onion masala series – be sure to check it out!
- Use frozen shrimp in this recipe if you’re making this in an instant pot – otherwise there is a chance that they may overcook.