Instant Pot Breaded Red Curry Shrimp Freezer Meal

I’m always on the lookout for new recipes that can be made ahead of time. This Instant Pot Breaded Red Curry Shrimp is actually my friend Tanya’s recipe. When she told me that it worked as a freezer meal, I was super excited. You can make this recipe ahead and freeze it. Combine that with the Instant Pot and this meal will be ready in no time!

By adjusting the seasonings, you can choose the spice level for this dish.

Instant Pot Breaded Red Curry Shrimp Recipe:

• 2 lbs. raw jumbo shrimp
• 1 cup pulverized breadcrumbs (to make this gluten-free, use 1/2 cup almond or coconut flour)
• 5 cloves minced garlic
• 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)

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

Wet ingredients:

2 Tbsp. coconut oil plus 2 more Tbsp. for the day of cooking
2-3 Tbsp. lemon juice (fresh is preferred) Assembly instructions:

1. Throw everything in a gallon-sized resealable freezer bag.
2. Mix it well.
3. Freeze, laying flat.

On the day of cooking:

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

Check out these other seafood freezer meals:

Seafood Curry Pasta 

Make-Ahead Fish Tacos with Mango Salsa 

Garlic Butter Shrimp 

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Instant Pot Breaded Red Curry Shrimp Recipe

Course: Main Course

Cuisine: Asian

Keyword: curry, shrimp

Servings: 4

Calories: 273 kcal

Ingredients

• 2 lbs. raw jumbo shrimp
• 1 cup pulverized breadcrumbs to make this gluten free, use 1/2 cup almond or coconut flour
• 5 gloves minced garlic
• 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 to taste
• 1 tsp. cayenne pepper optional: adjust to preference, if you like it spicy

Wet ingredients:

• 2 Tbsp. coconut oil plus 2 more Tbsp. for day of cooking
• 2-3 Tbsp. lemon juice fresh is preferred

Instructions

Assembly instructions:

1. Throw everything in a gallon-sized resealable freezer bag.

2. Mix it well.
3. Freeze, laying flat.

On the day of cooking:

1. Take out of freezer to defrost (or place in sink with water for 20 minutes).

2. Turn Instant Pot on and press the button "Sauté."

3. Put 2 Tbsp. coconut oil and let it heat up.

4. Empty the bag contents into the Instant Pot.

5. Using a spoon, turn shrimp around for a couple of minutes.

6. Place the lid (make sure it is in seal).

7. Turn Sauté off and turn it on to the setting "Manual."

8. Set time to 8 minutes (if fully thawed). If it is still frozen, set it to 12 minutes.

9. Let it cook and natural release.
10. 10. When done, serve over rice or lettuce or spinach.

Recipe Notes

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