This delicious shrimp in a decadent curry sauce can be made in the slow cooker or Instant Pot for an easy weeknight dinner option.

Laura Marzen
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
slow-cook:
3 hrs 30 mins
bring-to-pressure:
11 mins
cook:
6 mins
total:
4 hrs 17 mins
Servings:
4
Yield:
6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Directions
  • No directions

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Fast 6 minute cook time
  • In a 6-qt. electric or stove-top pressure cooker, combine squash and parsnips. In a medium bowl whisk together coconut milk, curry paste, and salt. Pour over vegetables in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 2 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Meanwhile, thaw shrimp if frozen. Rinse shrimp; pat dry with paper towels. In a large bowl toss together shrimp, ginger, garlic, and pepper. Arrange shrimp in an even layer over vegetables in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 4 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Serve with cooking juices; top with mango, coconut, and cilantro.

Slow 3 1/2 hour low or 1 3/4 hour high cook time
  • In a 3 1/2- to 4-qt. slow cooker combine squash and parsnips. In a medium bowl whisk together coconut milk, curry paste, and salt. Pour over vegetables in cooker. Cover and cook on low 3 1/2 to 4 hours or on high 1 3/4 to 2 hours. Meanwhile, thaw shrimp if frozen. Rinse shrimp; pat dry with paper towels. In a large bowl toss together shrimp, ginger, garlic, and pepper. Arrange shrimp in an even layer over vegetables in cooker. If using low turn to high. Cover and cook 20 to 30 minutes more or until shrimp are opaque.

*

Thoroughly stir coconut milk before measuring.

**

To toast coconut, preheat oven to 350°F. Spread coconut in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice. Watch carefully to avoid burning.

Nutrition Facts

374 calories; fat 12g; cholesterol 183mg; saturated fat 10g; carbohydrates 42g; insoluble fiber 8g; sugars 16g; protein 27g; vitamin a 15646.7IU; vitamin c 56.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.5mg; vitamin b6 0.4mg; folate 100.7mcg; sodium 508mg; potassium 1132mg; calcium 174mg; iron 2.8mg.
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