1 pound Shrimp shelled, deveined (about 26-30 count to the pound)
1 tablespoon Minced Ginger minced
1 tablespoon Garlic minced
1/2 teaspoon Turmeric
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Garam Masala
1/2 can Full-Fat Coconut Milk
Mix all ingredients together.
Put into a pan and cook over gentle heat until the shrimp are no longer pink, it should take about 6 to 8 minutes. Add a little extra coconut milk if you need it.
Eat with riced cauliflower, cucumber “noodles”, or shirataki noodles for low carb options, or over rice if carbs are not an issue.
FOR INSTANT POT
In the inner liner of your Instant Pot, place 2 cups of water, and place a trivet on top.
Place the shrimp & coconut mixture in a pot that fits inside your Instant Pot, and cover with foil.
Set your Instant Pot at 4 minutes for low pressure, release pressure quickly and mix well. Add a little extra coconut milk if you need.
Please note: To get the shrimp to cook in the time specified, ensure that:
Your shrimp are between 21-25 per pound
They are fully submerged in the coconut milk before you cook
You use a stainless steel bowl to best conduct heat
You use a low trivet.
Otherwise just add 1-2 minutes to the cook time, or open, stir, and close the pot back up and let the shrimp cook in the residual heat of the coconut milk.