Craving a meal that’s bursting with flavor but short on time? Look no further! This Instant Pot Shrimp and Tomato Casserole is your new weeknight hero. Imagine tender, juicy shrimp swimming in a vibrant, zesty tomato sauce with a hint of spice, all blanketed under a glorious layer of melted cheddar cheese. The best part? This entire one-pot wonder comes together in just 30 minutes, making cleanup an absolute breeze. It’s a healthy, satisfying, and ridiculously easy dish that tastes like you spent hours in the kitchen.
Ingredients
• 1 ½ pounds (680g) Shrimp, large, peeled and deveined
• 1 ½ pounds (680g) Tomatoes, chopped
• 2 tbsp. (30ml) Olive Oil
• ½ cup (120ml) Vegetable Broth
• ¼ cup (15g) fresh Cilantro, chopped
• 2 tbsp. (30ml) Lime Juice, fresh
• 1 Jalapeno, finely diced
• 1 Onion, diced
• 1 cup (112g) shredded Cheddar Cheese
• 1 tsp (3g) minced Garlic (about 2 cloves)
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, add the olive oil.
3. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
4. Stir in the minced garlic and diced jalapeno, and sauté for another minute until fragrant.
5. Pour in the vegetable broth to deglaze the pot, scraping any flavorful bits from the bottom. Stir in the chopped tomatoes and cilantro.
6. Secure the lid, ensure the steam valve is set to ‘Sealing’, and cook on HIGH pressure for 9 minutes.
7. Once the cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
8. Carefully open the lid. Stir in the shrimp, then secure the lid again. Cook on HIGH pressure for 2 more minutes.
9. Perform an immediate quick release to prevent the shrimp from overcooking. Open the lid and stir in the shredded cheddar cheese and fresh lime juice until the cheese is fully melted.
10. Serve hot, garnished with extra cilantro if desired. Enjoy!
Nutritional Information
• Per Serving: Calories 300 | Total Fat 16g | Net Carbs 8g | Protein 22g | Fiber 2g
Pro Tips
• for Success
• Don’t Overcook the Shrimp:** Shrimp cook in a flash. A 2-minute pressure cook followed by an immediate quick release is key. If using pre-cooked shrimp, stir them in at the very end with the cheese until just heated through.
• Cheese Variations:** While classic cheddar is delicious, try Monterey Jack for a creamier melt or Pepper Jack for an extra spicy kick. A sprinkle of cotija cheese on top before serving also adds a nice salty finish.
• Serving Suggestions:** This casserole is a fantastic low-carb meal on its own. It’s also wonderful served over cauliflower rice, quinoa, or with warm tortillas or crusty bread to soak up the delicious, brothy sauce.
• Boost The Veggies:** Feel free to add a diced bell pepper along with the onion or stir in a cup of fresh spinach with the shrimp to wilt down for extra nutrients and color.
FAQ
Q: Can I use frozen shrimp for this recipe
A: Yes, you can use frozen shrimp. For best results, thaw them completely before adding them to the Instant Pot to ensure they cook evenly and don’t release excess water into the sauce.
Q: What can I serve with this shrimp and tomato casserole
A: This versatile casserole is a fantastic low-carb meal on its own. It also pairs wonderfully with cauliflower rice, quinoa, or warm tortillas or crusty bread to soak up the delicious sauce.
Q: How can I make this dish spicier
A: To increase the heat, you can add more diced jalapeno or leave the seeds in. For an extra spicy kick, try swapping the cheddar for Pepper Jack cheese.
Q: Is this Instant Pot shrimp casserole keto-friendly
A: Yes, with only 8g of net carbs per serving, this recipe is a great option for those following a low-carb or keto diet.
