Ingredients

• ½ (14.5-ounce) can coconut milk
• 1 tablespoon Thai green curry paste
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• ¼ teaspoon fine Himalayan pink salt
• 1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)
• 3 cups (24 ounces) baby spinach/arugula blend
• 1 tablespoon chopped fresh chives, for serving
• Sriracha (optional), for serving

Instructions

1. In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil.
2. Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.
3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.
4. Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.