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 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
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