Instant Pot Steamed Shrimp Recipes
INSTANT POT® PEEL-AND-EAT SHRIMP
Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Shrimp
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
- Transfer shrimp to serving plates and serve with cocktail sauce for dipping.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g
INSTANT POT SHRIMP BOIL
A mix of smoky sausage, briny shrimp, tender potatoes, and sweet corn go into this casual southern dinner known as a low-country boil. Using a multicooker optimizes this classic recipe for those extra-warm days when you want things cooked as fast as possible. Better yet, the colorful mix of ingredients can be served up on one big platter, making it a great dish to serve at a cookout or beachside gathering.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Place onion, garlic, celery, bay leaves, old bay, peppercorns, salt, and 8 cups water into bowl of a large multi cooker. Place on high "Saute" setting and bring to a boil. Stir in potatoes and sausage. Secure lid and cook on high "Pressure Cook" setting for 4 minutes.
- Once time is complete, immediately release pressure and carefully remove lid. Using a large slotted spoon, transfer sausage and vegetables to a large tray lined with butcher paper. Cover to keep warm. Stir corn, shrimp, and lemon slices into liquid. Cover and let stand until corn is tender and shrimp is pink and cooked through, 3 to 4 minutes.
- Transfer shrimp, corn, and lemon slices to tray. Reserve 2 cups cooking liquid and discard the rest. In a small pot, melt butter over medium-high heat, then add reserved cooking liquid. Bring to a boil and cook until reduced slightly, about 4 minutes. Pour some of the buttery broth over the food and serve remaining on the side, along with cocktail sauce and fresh lemon wedges.
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- Pour water into the Instant Pot. Place the shrimp in a steaming basket, place the steaming basket in the Instant Pot. Place a glass lid on top and press the “steam” function. If your Instant Pot automatically turns on the “keep warm” function, press the button to turn it off.
- When the timer goes off, check the shrimp. If your shrimp are small or medium, they may be done. The shrimp is considered done when they are pink and slightly curled. They do NOT need to be fully curled in order to be considered done. (In fact, if they’re fully curled they’re likely over-done.)
- Serve immediately or keep in the refrigerator for 3-4 days. Cooked shrimp can also be frozen for 3-6 months if wrapped well.
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