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 ounces) can sugar-free diced tomatoes with juice
- 1 cup heavy cream
Directions:
1. For the marinade: in a large bowl, add all of the ingredients except the shrimp and mix until well combined.
2. Add the shrimp and coat with marinade generously.
3. Refrigerate, covered, for about 1 hour.
4. 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.
5. Stir in the ginger, garlic, red pepper flakes, and ¼ teaspoon of salt and cook for about 1-2 minutes.
6. Select “Cancel” and stir in the tomatoes and cream.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 8 minutes.
9. Select “Cancel” and carefully do a “Natural” release.
10. Remove the lid and select “Sauté.”
11. Cook for about 3-5 minutes, stirring occasionally.
12. Stir in the shrimp with the liquid in the bowl and remaining butter and cook for about 3-4 minutes.
13. Select “Cancel” and serve hot.
Nutrition Information per Serving:
Calories: 362
Fat: 19 grams
Carbohydrates: 11 grams
Protein: 37 grams
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