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Instant Pot Thai Coconut Shrimp Recipe Instant Pot Thai Coconut Shrimp Recipe

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Instant Pot Thai Coconut Shrimp Recipe

Written by: Emily Smith

Whipped up this instant pot Thai coconut shrimp recipe last night. The creamy coconut milk, tangy lime, and spicy curry paste made for a mouthwatering combo. Quick, easy, and oh-so-delicious!

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Alright, let's dive right into this! Cooking has always been my solace, my creative outlet. Today, I'm sharing my quick and flavorful Instant Pot Thai Coconut Shrimp recipe. Picture this: succulent shrimp steeped in a creamy curry sauce bursting with exotic flavors, all nestled on a bed of fluffy rice. It's a culinary adventure right from your kitchen, and it's so easy to make, you'll want to cook it every night!

Ingredients for Thai Coconut Shrimp

  • Shrimp: Succulent seafood adds protein and flavor to the dish, absorbing the rich coconut curry sauce for a tasty bite.
  • Coconut milk: Creamy and luscious, coconut milk forms the base of the curry, infusing the dish with tropical sweetness and richness.
  • Red curry paste: Packed with spices and heat, red curry paste brings depth and complexity to the dish, adding a bold flavor.
  • Red bell pepper: Vibrant and crunchy, red bell pepper adds a pop of color and a hint of sweetness to the curry.
  • Onion: Aromatic and savory, onions provide a flavorful base for the curry, enhancing the overall taste of the dish.
  • Garlic: Fragrant and pungent, garlic adds a delicious depth of flavor to the curry, elevating its taste profile.
  • Fish sauce: Salty and savory, fish sauce enhances the umami flavor of the curry, adding a unique depth to the dish.
  • Brown sugar: Sweetness with a hint of molasses, brown sugar balances the flavors in the curry, creating a harmonious taste.
  • Lime: Tangy and citrusy, lime juice brightens up the curry, adding a refreshing zing to the overall dish.
  • Cilantro: Fresh and herbaceous, cilantro adds a burst of freshness and a pop of color as a final garnish.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the shrimp and infusing all the flavors together efficiently.
  • Spatula: Needed for stirring the ingredients in the Instant Pot and ensuring even cooking of the shrimp.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions:

  1. Turn on the Instant Pot and select the sauté function. Add the coconut milk and red curry paste, stirring until combined.
  2. Add the shrimp, bell pepper, onion, garlic, fish sauce, and brown sugar to the Instant Pot. Stir well.
  3. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
  4. Once the cooking time is up, quick release the pressure and carefully open the lid.
  5. Stir in the lime juice and garnish with fresh cilantro.
  6. Serve the Thai coconut shrimp over cooked rice.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 14 g | Protein: 24 g | Total Fat: 25 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 190 mg | Sodium: 720 mg | Dietary Fiber: 2 g | Sugar: 6 g | Calcium: 90 mg | Potassium: 470 mg | Iron: 4 mg | Vitamin A: 120 µg | Vitamin C: 45 mg

Tips for Making Thai Coconut Shrimp Ahead of Time

Make Ahead Instructions

  • Prepare the recipe as directed, but do not add the shrimp.
  • Store the curry base in an airtight container in the refrigerator for up to 2 days.
  • When ready to serve, reheat the curry base in the Instant Pot, add the shrimp, and cook as instructed.

Freezing Instructions

  • Prepare the curry base without adding the shrimp.
  • Allow it to cool completely before transferring to a freezer-safe container.
  • Freeze for up to 3 months.
  • Thaw in the refrigerator overnight before reheating in the Instant Pot and adding the shrimp.

Did you know that adding a splash of pineapple juice to this Instant Pot Thai Coconut Shrimp recipe can enhance the tropical flavors and add a subtle sweetness to the dish? It's a simple twist that can take your dish to the next level!

Common Questions About This Instant Pot Shrimp Recipe

FAQ:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them before cooking.
How spicy is this dish with the red curry paste?
The dish has a mild to moderate level of spiciness, but you can adjust the amount of red curry paste to suit your taste.
Can I substitute the shrimp with another type of protein?
Yes, you can substitute the shrimp with chicken, tofu, or even vegetables for a different variation.
How long does it take to cook this dish in the Instant Pot?
The cooking time in the Instant Pot is 5 minutes on manual high pressure, making it a quick and easy meal to prepare.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free brand of fish sauce and red curry paste.

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