Indian Broccoli Shrimp

(Total Time: 20 MIN| Serves: 3)

Ingredients:
1 lb jumbo shrimps, frozen
1 medium-sized tomato, diced
1 cup broccoli, chopped
2 tbsp coconut oil
2 medium-sized red onions, chopped
1 tbsp almonds, chopped
2 cups fish stock

Spices:
½ tsp cumin seeds
1 tsp smoked paprika, ground
1 whole clove
2 cardamom pods
½ tsp garam masala powder
1 tsp salt
¼ tsp garlic powder
¼ tsp ginger powder
4-5 curry leaves

Directions:

  1. Plug in your instant pot and grease the stainless steel insert with coconut oil. Press the ”Saute” button and add almonds. Cook for 2-3 minutes, stirring constantly. Remove from the pot and set aside.
  2. Now, addonions, cumin seeds, clove, and cardamom pods. Stir-fry for 3-4 minutes, or until onions translucent.
  3. Add smoked paprika, garam masala, salt, garlic powder, ginger powder, and curry leaves. Cook for a minute and then add shrimps., broccoli, and tomato.
  4. Pour in the fish stock and stir well. Securely lock the lid and press the ”Manual” button. Set the timer for 8 minutes and cook on ‘’High’’ pressure.
  5. When you hear the cooker’s end signal, release the pressure naturally.
  6. Open the pot and stir in the almonds.
  7. Serve immediately.

Per Serving (Calories 284 | Total Fats 12.1g | Net Carbs: 9.1g | Protein: 33.4g |Fiber: 4.3g)