Craving a taste of the Mediterranean but short on time? This Instant Pot Shrimp with Tomatoes and Feta is your answer! In just 5 minutes, you can have a vibrant, flavor-packed meal that tastes like it simmered for hours. Tender shrimp are bathed in a rich, garlicky tomato sauce, then topped with salty feta, briny olives, and fresh parsley. It’s a low-carb, high-protein dish that will transport you straight to a Greek island taverna, all from the comfort of your kitchen.
Ingredients
• 2 tbsp / 28g Butter
• 1 tbsp / 15g Minced Garlic
• ½ tsp / 1g Paprika Flakes
• 1½ cups / 225g Diced Onion
• 1 14.5-oz can / 411g Crushed Tomatoes
• 1 tsp / 1g Dried Oregano
• 1 tsp / 6g Salt, or to taste
• 1 lb / 450g Frozen Shelled & Deveined Shrimp
• 1 cup / 150g Crumbled Feta Cheese
• ½ cup / 75g Pitted Black Olives, sliced
• ¼ cup / 15g Fresh Parsley, chopped
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the butter to melt. Stir in the minced garlic and paprika flakes, cooking for about 30 seconds until fragrant.
3. Add the diced onions, crushed tomatoes, oregano, and salt to the pot. Stir everything together and cook for 2 minutes, allowing the flavors to meld.
4. Stir in the frozen shrimp, ensuring they are coated in the sauce.
5. Secure and lock the lid, ensuring the steam valve is set to “Sealing.” Manually set the cooking time to 1 minute at Low Pressure.
6. Once the cooking cycle is complete, perform a Quick Release to vent the pressure immediately.
7. Carefully open the lid. Divide the shrimp and sauce among six plates.
8. Garnish generously with crumbled feta, sliced black olives, and fresh parsley. Serve immediately with riced cauliflower.
Nutritional Information
• Calories: 211
• Total Fats: 11g
• Net Carbs: 5g
• Proteins: 19g
• Fibers: 1g
Pro Tips
• For the best texture, use large, frozen, raw shrimp. Pre-cooked shrimp will become tough and rubbery with this cooking method.
• A squeeze of fresh lemon juice after cooking brightens all the flavors and adds a wonderful zesty finish.
• Don’t skip the quick pressure release! Letting the pressure release naturally will continue to cook the shrimp and make them tough.
• For a richer sauce, deglaze the pot with a splash of dry white wine after sautéing the onions and before adding the tomatoes.
FAQ
Q: Can I use fresh shrimp instead of frozen
A: This recipe is specifically designed for frozen, raw shrimp. Using fresh shrimp may result in them becoming overcooked and tough due to the quick cooking time under pressure.
Q: Is this Instant Pot shrimp recipe keto friendly
A: Yes, with only 5g of net carbs per serving, this shrimp with tomatoes and feta is a great low-carb and keto-friendly meal option.
Q: What can I serve with this Mediterranean shrimp
A: For a low-carb meal, serve it with riced cauliflower. It also pairs wonderfully with crusty bread to soak up the sauce, or over pasta, quinoa, or orzo.
Q: Why is a quick pressure release important for this recipe
A: A quick pressure release is crucial to stop the cooking process immediately. If you allow a natural release, the residual heat will continue to cook the shrimp, making them tough and rubbery.
