Get ready to fall in love with the national dish of the Philippines, with a speedy seafood twist! This Adobo Shrimps recipe captures the iconic savory and tangy flavor profile of classic adobo but swaps traditional pork or chicken for succulent, quick-cooking shrimp. By using the Instant Pot, we infuse every bite with the bold tastes of soy, vinegar, garlic, and chili, creating a deeply satisfying sauce in a fraction of the time. It’s a vibrant, mouthwatering dish that brings a taste of the islands to your dinner table, any night of the week.
Ingredients
• 1 lb (450g) shrimps, peeled and deveined
• ¼ cup olive oil
• ¼ cup rice vinegar
• ¼ cup soy sauce
• 2 tbsp fish sauce
• 5 garlic cloves, crushed
• 1 small onion, finely chopped
• 2 tbsp green onions, finely chopped
• 1 red chili pepper, finely chopped
• 2 cups fish stock
• 1 tbsp whole peppercorns
• 2 tsp salt
• 1 tsp stevia powder (or brown sugar)
Instructions
1. Directions
2. Create the Marinade: In a large bowl, whisk together the olive oil, rice vinegar, soy sauce, fish sauce, crushed garlic, chopped onion, green onions, chili pepper, salt, whole peppercorns, and stevia powder until well combined.
3. Marinate the Shrimp: Add the peeled and deveined shrimps to the bowl. Stir gently to ensure every shrimp is thoroughly coated in the flavorful marinade. Transfer the shrimp and marinade to a large resealable bag and refrigerate for at least 30 minutes, but no longer than 2 hours.
4. Prepare the Instant Pot: Pour the fish stock into the inner pot of your Instant Pot. Remove the shrimps from the marinade bag, allowing excess to drip off, and place them directly into the stock. Pour in ¼ cup of the reserved marinade from the bag.
5. Pressure Cook: Stir everything gently in the pot. Secure the lid, turn the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” setting on high pressure.
6. Set the Timer: Adjust the cooking time to 1 minute. The shrimp will cook to tender perfection in this short time as the pot comes to pressure.
7. Release and Serve: Once the cooking cycle is complete, carefully perform a quick release of the pressure. Open the lid, give the adobo a final stir, and serve immediately over a bed of steamed rice.
Nutritional Information
• Per Serving (based on 4 servings)
• Calories: 298
• Total Fat: 15.5g
• Net Carbs: 5.7g
• Fiber: 0.7g
• Protein: 30.4g
Pro Tips
• Do not marinate the shrimp for more than 2 hours. The acid in the vinegar can begin to ‘cook’ the shrimp (like ceviche), which can affect its final texture.
• For a richer, thicker sauce, use the ‘Sauté’ function after pressure cooking. Let the sauce simmer for 3-5 minutes until it reduces to your desired consistency.
• Adjust the heat by adding more or less of the red chili pepper. For a milder version, be sure to remove the seeds before chopping.
• This dish is best served immediately over hot, fluffy jasmine rice to soak up every last drop of the delicious adobo sauce.
FAQ
Q: Can I make this Adobo Shrimps recipe without an Instant Pot
A: Yes, you can easily make this on the stovetop. Sauté the onion and garlic in a pan, then add the fish stock and ¼ cup of the marinade. Simmer the sauce for 5-7 minutes to reduce slightly. Add the marinated shrimp and cook for 2-3 minutes until they are pink and opaque. Be careful not to overcook them.
Q: How long should I marinate the shrimp for adobo
A: Marinate the shrimp for a minimum of 30 minutes to allow them to absorb the savory and tangy flavors. It is crucial not to marinate for more than 2 hours, as the acid in the vinegar will begin to break down the protein and negatively affect the final texture of the shrimp.
Q: How can I make the adobo sauce thicker
A: For a richer, thicker sauce, use the ‘Sauté’ function on your Instant Pot after the pressure cooking is complete. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it has reduced to your desired consistency. Then, serve immediately.
Q: What can I serve with Shrimp Adobo
A: Shrimp Adobo is traditionally and best served over a bed of hot, fluffy steamed rice, such as jasmine rice. The rice is perfect for soaking up every drop of the delicious, flavorful adobo sauce.
