Tired of the same old weeknight dinners? Let’s be honest, after a long day, the last thing anyone wants is a complicated recipe with a mountain of dishes. Enter the magic of the Instant Pot and this incredibly simple, lightning-fast Ginger Shrimp! In just 15 minutes, you can have a dish bursting with the aromatic flavors of fresh ginger, savory garlic, and tender, juicy shrimp. It’s a healthy, low-carb, and ridiculously delicious meal that tastes like you spent hours in the kitchen. Get ready to add a new favorite to your quick-meal rotation!
Ingredients
• 1 lb / 450g shrimp, peeled and deveined
• 1 cup / 120g minced garlic
• 1 cup / 150g minced onion
• ½ cup / 120ml water
• 1 tbsp / 15ml sake or mirin
• 2 tsp cornstarch
• 2 tsp soy sauce
• 1 tsp fresh ginger, grated
• 1 tsp sesame seeds, for garnish
• 1 tsp sugar
• Salt and black pepper to taste
Instructions
1. Directions
2. In a small bowl, whisk together the water, sake or mirin, cornstarch, soy sauce, grated ginger, and sugar until the cornstarch is fully dissolved. This will be your sauce.
3. Place the peeled shrimp, minced garlic, and minced onion into the inner pot of your Instant Pot.
4. Pour the prepared sauce over the shrimp and stir everything together gently to combine. Season with a pinch of salt and pepper.
5. Secure the lid on the Instant Pot, ensure the steam release valve is set to ‘Sealing’. Select the ‘Stew/Meat’ setting and set the timer for 8 minutes.
6. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid, stir the shrimp, and garnish with sesame seeds before serving.
Nutritional Information
• Per Serving (Serves 4)
• Calories: 192
• Total Fat: 7g
• Net Carbs: 7g
• Fiber: 1g
• Protein: 24g
Pro Tips
• For a thicker sauce, set the Instant Pot to ‘Sauté’ mode after the pressure cook cycle. Let the sauce bubble for a minute or two, stirring constantly, until it reaches your desired consistency.
• This dish pairs beautifully with steamed jasmine rice, quinoa, or soba noodles to soak up the delicious ginger-garlic sauce. For a low-carb option, serve over cauliflower rice or zucchini noodles.
• The recipe calls for a lot of garlic and onion. Feel free to adjust these amounts to your personal taste. For a spicier kick, add ¼ teaspoon of red pepper flakes with the other sauce .
• Be careful not to overcook the shrimp. For very tender shrimp, you can reduce the pressure cook time to 1-2 minutes, followed by a quick pressure release.
FAQ
Q: Can I use frozen shrimp for this recipe
A: Yes, you can use frozen shrimp. For the best texture, we recommend thawing them completely before cooking. If you cook from frozen, you may need to add an extra minute to the pressure cooking time, but watch carefully to avoid overcooking.
Q: How do I make the ginger garlic sauce thicker
A: To get a thicker sauce, simply use the ‘Sauté’ function on your Instant Pot after the pressure cooking is complete. Let the sauce simmer for a minute or two while stirring until it reduces to your desired consistency.
Q: What can I serve with Instant Pot ginger shrimp
A: This versatile dish pairs beautifully with steamed jasmine rice or quinoa. For a delicious low-carb meal, serve the ginger shrimp over cauliflower rice or zucchini noodles to soak up all the flavorful sauce.
Q: Is there a good substitute for sake or mirin
A: If you don’t have sake or mirin, you can substitute it with dry sherry or rice vinegar. If using rice vinegar, you may want to add an extra pinch of sugar to balance the acidity.
