Instant Pot Coconut Green Curry Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings
- 2 cloves garlic, minced
- 1 tablespoon thai green curry paste
- 2 teaspoons grated fresh ginger
- â½ (14.5-ounce) can coconut milk
- â¼ teaspoon fine himalayan pink salt
- 1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)
- 3 cups (24 ounces) baby spinach/arugula blend
- 1 tablespoon chopped fresh chives, for serving
- sriracha (optional), for serving
- Carbohydrate 8 g(3%)
- Cholesterol 215 mg(72%)
- Fat 24 g(37%)
- Fiber 1 g(4%)
- Protein 27 g(53%)
- Saturated Fat 20 g(100%)
- Sodium 1026 mg(43%)
- Calories 346
Preparation In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil. Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL. Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired. From Keto in an Instant: More Than 80 Recipes for Quick & Delicious Keto Meals Using Your Pressure Cooker © 2020 by Jen Fisch. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
