Tandoori Shrimp | Instant Pot Tandoori Shrimp Recipe with Gravy/Sauce

How To Make Tandoori Shrimp in Instant Pot, Without Oven/Tandoor
 Hello Foodies,
       Welcome summer with this tasty tandoori shrimp made in the instant pot and served with steamed basmati rice, tandoori gravy/sauce, and lemon wedges! The deep flavors of Indian spices and yogurt marinade made this tandoori shrimps juicy, firm, and perfectly grilled/cooked in the instant pot. Yummy! A crowd-pleaser at a party or even a BBQ with amazing flavors. 

        Easy to throw together, these tandoori shrimp cook very quickly in the instant pot! Actually, these Tandoori Shrimps are great, mostly because you end up with a bonus sauce/gravy with barely any effort. It takes less than 5 minutes of prep from start to finish. It only has a 2 minute cook time (not including the time it takes IP to come to pressure), and it is the yummy shrimp you’ll ever have. 

Video Recipe:

Some More Instant Pot Recipes to Try:

To Marinade the Chicken Drumsticks:
  • Shrimps 1 Cup
  • Yogurt 3 Tbsp
  • Ginger-Garlic Paste 1 Tsp 
  • Kashmiri red chili powder 1 tsp
  • Turmeric ½ Tsp 
  • Tandoori Masala 1 Tsp
  • Salt ½ Tsp 
To Make Curry/Masala Gravy:
  • Oil 2 Tsp 
  • Onion  1 small chopped
  • Tomato 1 small, chopped 
  • Garlic 3-cloves
  • Ginger 11 g 
  • Water ½  Cup 
To Marinade Shrimps:
  • Peel and wash shrimps and pat dry them with a paper towel.
  • In a bowl, add yogurt, tandoori masala powder, Kashmiri red chili powder, turmeric, ginger-garlic paste, salt, and mix well. 
  • Now add Kashmiri red chili powder, turmeric, and mix well.
  • Add shrimps and coat them thoroughly with the marinade.
  • Allow the shrimps to marinate for 1 hour.

To Prepare Tandoori Shrimp in the Instant Pot:
  • Turn on the saute mode of the instant pot and heat oil.
  • Add onion, tomato, garlic, and ginger and mix well.
  • Add ½ Cup of water.
  • Now, grease the trivet with cooking oil and place inside the pot.
  • Transfer the marinated shrimps on the trivet.
  • Close the lid of the Instant Pot and place the valve to sealing. 
  • Cook on manual mode(Hi) for 2 minutes, followed by Natural Pressure Release for 5 minutes, and then release the remaining pressure.
  • Open the lid and take the shrimps out.
  • Blend the remaining masala into the smooth and creamy gravy.
  • Delicious instant pot Tandoori Shrimps and gravy are ready to serve.
  • Serve with lime wedges, over steamed jeera rice. Enjoy!!!

My Take:
  • You can make it dairy-free by using coconut yogurt.
  • If you could not find Kashmiri red chili powder, you can add any mild red chili powder. 
  • If you don’t find tandoori masala, you can add 2 tsp goda masala/garam masala.
  • Make sure you’re using defrosted shrimp.

Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 150 calories, along with 2.4 g carbohydrates, 1.1 g fats, and 31.2 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
            It’s good to eat Tandoori Shrimps as an appetizer or for lunch or dinner with steamed rice.
  • If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

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