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Instant Pot Whole 30 Thai Coconut Shrimp - Dump and Go Dinner

2 Servings Recipe By

Ingredients

  • 3 1/3 tablespoons juice Lime
  • 4 tablespoons zest Lime
  • 1 tablespoon mince Garlic, Cloves
  • 3 tablespoons Coconut Oil
  • 1 tablespoon Red Curry Paste
  • 1 tablespoon Coriander, Ground
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 pound Jumbo Shrimp, Fresh

Serving Day Ingredients

  • 1 teaspoon Cumin

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 396 Calories
  • 24g Total Fat
  • 18g Sat Fat
  • 0g Trans Fat
  • 286g Cholesterol
  • 1861mg Sodium
  • 9g Total Carb
  • 2g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 32g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipe This for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, mix together all the ingredients except the shrimp.
  2. Divide the shrimp and marinade among the indicated number of round freezer containers.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add 1 cup of water and trivet to the Instant Pot.
  4. Place frozen contents onto the trivet.
  5. Lock the lid in place and seal the steam nozzle.
  6. Cook on steamer function for 1 minute.
  7. Quick release pressure.
  8. Remove the shrimp with a slotted spoon and sprinkle with the cumin.

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