- 2 cups unsweetened coconut milk
- 1 ½ pounds white fish fillets, cubed
- 1 ¼ cups chopped tomatoes
- 1 Serrano pepper, seeded and chopped
- 1 tablespoon fresh lemon juice
Directions:
- Place the oil in the Instant Pot and select “Sauté.” Then add the curry leaves and cook for about 30 seconds.
- Add the onion, ginger, and garlic and cook for about 4-5 minutes.
- Add the spices and cook for about 1 ½ minutes.
- Stir in the coconut milk.
- Select “Cancel” and stir in the fish, tomatoes, and Serrano pepper.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “Manual” and “Low Pressure” for about 5 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and stir in the lemon juice.
- Serve hot.
Nutrition Information per Serving:
Calories: 449
Fat: 32.8 grams
Carbohydrates: 10 grams
Protein: 30.7 grams
Shrimp Curry
Yield: 4 servings
Preparation Time: 20 minutes
Cooking Time: 13 minutes Ingredients:
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 cup chopped yellow onion
- ½ tablespoon minced garlic
- ½ tablespoon minced fresh ginger
- 1 Serrano pepper, sliced
- 1 cup chopped tomatoes
- 1 ½ teaspoons red chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
½ teaspoon ground turmeric
Salt, to taste
1 pound shrimp, peeled and deveined
3 ½ ounces unsweetened coconut milk
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh cilantro
Directions:
- Place the oil in the Instant Pot and select “Sauté.” Then add the mustard seeds and cook for about 30 seconds.
- Add the onion, garlic, ginger, and Serrano pepper and cook for about 4-5 minutes.
- Add the tomato and spices and cook for about 2-3 minutes.
- Select “Cancel” and stir in the shrimp and coconut milk.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “Manual” and “Low Pressure” for about 3 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and stir in the lemon juice and cilantro.
- Serve hot.
Nutrition Information per Serving:
Calories: 263
Fat: 12.4 grams
Carbohydrates: 11 grams
Protein: 28.1 grams
Creamy Shrimp
Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 20 minutes Ingredients:
For Marinade:
- ¼ cup plain yogurt
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 teaspoons fresh lime juice
- 2 teaspoons garam masala powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Salt, to taste
- 2 pounds large shrimp, peeled and deveined For Sauce:
- 4 tablespoons unsalted butter, divided
1 small yellow onion, minced
Salt, to taste
1 ½ teaspoons grated fresh ginger
2 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 1 (28 ounce) can sugar-free diced tomatoes with juice
- 1 cup heavy cream
Directions:
- For the marinade: in a large bowl, add all of the ingredients except the shrimp and mix until well combined.
- Add the shrimp and coat with marinade generously.
- Refrigerate, covered, for about 1 hour.
- For the sauce: place two tablespoons of butter in the Instant Pot and select “Sauté.” Then add the onion and a pinch of salt and cook for about 4-5 minutes.
- Stir in the ginger, garlic, red pepper flakes, and ¼ teaspoon of salt and cook for about 1-2 minutes.
- Select “Cancel” and stir in the tomatoes and cream.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 8 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and select “Sauté.”
- Cook for about 3-5 minutes, stirring occasionally.
- Stir in the shrimp with the liquid in the bowl and remaining butter and cook for about 3-4 minutes.
- Select “Cancel” and serve hot.
Nutrition Information per Serving:
Calories: 362
Fat: 19 grams
Carbohydrates: 11 grams
Protein: 37 grams
Creamy Lobster
Yield: 2 servings
Preparation Time: 20 minutes
Cooking Time: 3 minutes Ingredients:
- 1 ½ cups water
- 1 teaspoon old bay seasoning
- 2 pounds fresh lobster tails
- 1 scallion, chopped
- ½ cup mayonnaise
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice, divided
Directions:
- Arrange a steamer trivet in the bottom of the Instant Pot and pour in the water and 1-2 pinches of old bay seasoning.
- Arrange the lobster tails on top of the trivet, shell side down.
- Drizzle the lobster tails with one tablespoon of lemon juice.
