The Ultimate 15-Minute Weeknight Wonder: Instant Pot Ginger Garlic Shrimp!
Let’s be honest, the weeknight dinner struggle is real. You want something fast, easy, and packed with flavor, but you’re short on time and energy. Enter the magic of the Instant Pot and this incredible Ginger Garlic Shrimp recipe! In just 15 minutes, you can have succulent, perfectly cooked shrimp swimming in a savory, aromatic sauce that tastes like it simmered for hours. The zesty punch of fresh ginger, combined with rich garlic and a hint of soy, creates a restaurant-quality dish that will have everyone asking for seconds. Say goodbye to takeout and hello to your new favorite speedy supper!
Ingredients
• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp (a 1-inch piece) fresh ginger, grated
• 2 tbsp (4-6 cloves) garlic, minced
• 1 small onion, finely chopped (about ½ cup)
• ½ cup (120ml) water or low-sodium chicken broth
• 2 tsp soy sauce
• 1 tbsp (15ml) sake or mirin
• 1 tsp sugar
• 2 tsp cornstarch
• 1 tsp toasted sesame seeds, for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a small bowl, whisk together the water (or broth), soy sauce, sake (or mirin), grated ginger, and sugar. Set aside.
3. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the chopped onion and minced garlic, cooking for 1-2 minutes until fragrant.
4. Add the peeled shrimp to the pot and pour the sauce mixture over top. Stir gently to combine.
5. Cancel the ‘Sauté’ function. Secure the lid, set the steam valve to ‘Sealing,’ and cook on High Pressure for 1 minute.
6. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid.
7. In a separate small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of cold water. Set the Instant Pot back to ‘Sauté’ and stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened.
8. Season with salt and pepper to taste, garnish with toasted sesame seeds, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 192
• Total Fat: 7g
• Net Carbs: 7g
• Protein: 24g
• Fiber: 1g
Pro Tips
• Pro-Tips for Perfect Ginger Shrimp
• For the best texture, do not overcook the shrimp. A 1-minute pressure cook time is all you need, as they will continue to cook in the residual heat while you thicken the sauce.
• If using frozen shrimp, make sure they are completely thawed and patted dry with a paper towel before cooking. This prevents a watery sauce and ensures an even cook.
• This dish is fantastic served over fluffy jasmine rice, quinoa, or soba noodles to soak up every last drop of the delicious ginger-garlic sauce.
• For a spicy kick, add a pinch of red pepper flakes or a dash of sriracha into the sauce mixture in step 1.
FAQ
Q: Can I use frozen shrimp for this recipe
A: Yes, you can use frozen shrimp, but it is crucial to thaw them completely and pat them dry with a paper towel before cooking. This step prevents the sauce from becoming watery and ensures the shrimp cook evenly.
Q: How do I make this ginger garlic shrimp spicy
A: To add a spicy kick, simply mix a pinch of red pepper flakes or a dash of sriracha into the sauce mixture with the soy sauce and ginger before pouring it into the Instant Pot.
Q: What should I serve with this shrimp dish
A: This dish is excellent served over fluffy jasmine rice, quinoa, or soba noodles. These are perfect for soaking up all of the delicious ginger-garlic sauce.
Q: Why is the pressure cook time only 1 minute
A: A 1-minute cook time is all that’s needed because shrimp cook very quickly. They will continue to cook in the residual heat while you thicken the sauce, which prevents them from becoming tough and overcooked.
