Prep time: 10 minutes | Cook time: 4 minutes | Yield: 5 servings

Ingredients

● 15 oz shrimps, peeled

● 1 teaspoon chili powder

● 1 teaspoon garam masala

● 1 cup of coconut milk

● 1 teaspoon olive oil

● ½ teaspoon minced garlic

Method

Heat up the instant pot on saute mode for 2 minutes.

Then add olive oil. Cook the ingredients for 1 minute.

Add shrimps and sprinkle them with chili powder, garam masala, minced garlic, and coconut milk.

Carefully stir the ingredients and close the lid.

Cook the shrimp curry on manual mode for 1 minute. Make a quick pressure release.

Nutritional info per serve: calories 222, fat 13.9, fiber 1.3, carbs 4.4, protein 20.6