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:

Ingredients:

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

Instructions:

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!
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