Thai Shrimp

By: Claudia Varleta

Thai Shrimp
cuisine icon Cuisine
Asian
cuisine icon Course
Appetizer, Main Dishes, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15 Minutes
cuisine icon Keywords
15 minutes, 4 servings, appetizer, asian, chili powder, christmas, Claudia Varleta, coconut milk, diced, easy, finely chopped, ground pepper, main dishes, minced ginger, olive oil, onion, peanut and cilantro, peanut butter, peeled shrimp, red pepper, salt, seafood, small chopped cilantro, snack, tomato with its juice

serving icon Servings
4 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp minced ginger
  • ½ red pepper, finely chopped
  • ¼ cup small chopped cilantro
  • 19 oz(540 g) canned tomato with its juice, diced
  • 1 tbsp peanut butter
  • 1 ⅔ cups (400 ml) coconut milk
  • ¼ tsp chili powder
  • 1.5 lb (600 g) peeled shrimp
  • 1 tsp salt
  • ½ tsp ground pepper
  • peanut and cilantro
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes . Add the olive oil and onion. Sauté until onion is translucent, stirring occasionally. Then press Cancel.
  • Add the ginger, pepper, cilantro, canned tomato including juice, peanut butter, coconut milk, chili pepper, shrimp, salt, and pepper.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Low, and set time to 5 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid and serve hot decorated with peanuts and cilantro.
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