Craving a restaurant-quality meal on a busy weeknight? Look no further! This Instant Pot Shrimp Scampi delivers all the bright, garlicky, and elegant flavors of the classic dish in a fraction of the time. We’re talking succulent shrimp bathed in a vibrant lemon-garlic sauce, ready to devour in just 15 minutes. By using the pressure cooker, we lock in flavor and cook the shrimp to tender perfection without any guesswork. It’s a light, healthy, and unbelievably easy recipe that will become an instant family favorite.
Ingredients
• 1 ½ pounds / 680g Shrimp, large, peeled and deveined
• 2 tbsp / 30ml Coconut Oil or butter
• 2 tsp / 10g minced Garlic (about 2-3 cloves)
• ¾ cup / 180ml Chicken Broth or dry white wine
• Juice of 1 large Lemon (about 3-4 tbsp / 45-60ml)
• 3 tbsp / 15g fresh chopped Parsley
• Salt and Black Pepper, to taste
Instructions
1. Set your Instant Pot to the SAUTE function. Once hot, add the coconut oil to melt.2. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning.3. Pour in the chicken broth to deglaze the pot, scraping any bits from the bottom. Add the shrimp and stir to combine.4. Cancel the SAUTE function. Secure the lid, set the steam release valve to ‘Sealing’, and select ‘Pressure Cook’ (or ‘Manual’) on HIGH for 2 minutes.5. When the timer finishes, perform an immediate Quick Release by carefully turning the valve to ‘Venting’.6. Once the pin drops, open the lid. Use a slotted spoon to transfer the shrimp to a serving bowl.7. Stir the fresh lemon juice and chopped parsley directly into the sauce remaining in the pot. Season with salt and pepper to taste.8. Pour the sauce over the shrimp, toss gently, and serve immediately. Enjoy!
Nutritional Information
• Per Serving (Serves 4)
• Calories: 250
• Total Fat: 10g
• Net Carbs: 3.2g
• Fiber: 0.2g
• Protein: 35g
Pro Tips
• For extra tender shrimp, reduce the pressure cook time to 0 or 1 minute. The time it takes for the pot to build pressure is often enough to cook them perfectly.
• Add a pinch of red pepper flakes with the garlic for a gentle, spicy kick.
• For a richer, more traditional sauce, substitute the chicken broth with a dry white wine like Pinot Grigio and stir in a tablespoon of cold butter at the end.
• Serve over zucchini noodles for a low-carb meal, or toss with linguine and serve with crusty bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use frozen shrimp for this recipe
A: For the best texture and to avoid a watery sauce, it is highly recommended to use shrimp that have been fully thawed before cooking. Cooking from frozen can result in overcooked, rubbery shrimp.
Q: Why is the cook time for this shrimp scampi so short
A: Shrimp cook extremely quickly under pressure. The time it takes for the Instant Pot to build pressure is often enough to cook them perfectly. The 0-2 minute pressure cook time ensures they are succulent and tender, not overdone.
Q: How can I make a richer scampi sauce
A: For a more traditional and richer sauce, substitute the chicken broth with a dry white wine like Pinot Grigio. You can also stir in a tablespoon of cold butter after pressure cooking, along with the lemon juice and parsley, to create a silkier finish.
Q: What should I serve with Instant Pot Shrimp Scampi
A: This dish is wonderfully versatile. For a low-carb meal, serve it over zucchini noodles. For a classic Italian-American experience, toss it with linguine or angel hair pasta and serve with crusty bread to soak up every drop of the sauce.
