This incredible smelling shrimp dish tastes like something you’d order off a restaurant menu—it is that good. I like to top my bowl with chopped green onions, fresh herbs such as mint, basil, or cilantro, and a dash of sriracha.
Recipe information
Total Time
12 minutes
Yield
2 servings
Ingredients
Preparation
Step 1
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.
Step 2
Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.
Step 3
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.
Step 4
Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.
Recipe notes
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