Craving a restaurant-quality meal that’s ready in a flash? Look no further! This Instant Pot Bacon Shrimp recipe combines the smoky, savory goodness of crispy bacon with tender, juicy shrimp, all bathed in a luscious garlic butter sauce. The pressure cooker does all the heavy lifting, infusing every bite with incredible flavor in just 20 minutes. It’s the perfect solution for a busy weeknight dinner or an impressive-yet-effortless dish for guests. Get ready to fall in love with your new favorite seafood recipe!
Ingredients
• (Total Time: 20 MIN| Serves: 5)
• 1 lb (454g) large shrimp, peeled and deveined
• 10 slices bacon, chopped
• 2 small onions, chopped
• 4 garlic cloves, crushed
• 6 tbsp (85g) unsalted butter
• 2 tbsp (30ml) soy sauce
• 1/2 cup (120ml) fish stock
• Spices
• 1/8 tsp lemon pepper
• 1 tsp Old Bay seasoning
• ¼ tsp chili powder
Instructions
1. Directions
2. Set your pressure cooker to the ‘’Sauté’’ mode. Add the chopped bacon and cook until golden and crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.2. Melt the butter into the bacon fat. Add the chopped onions and sauté for 3-4 minutes, stirring frequently, until they begin to soften.3. Stir in the crushed garlic and cook for one more minute until fragrant, being careful not to let it burn.4. Press the ‘’Cancel’’ button to turn off the heat. Pour in the fish stock and soy sauce, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pot.5. Add the shrimp and all the spices (lemon pepper, Old Bay, chili powder) to the pot. Stir gently to combine everything.6. Secure the lid, ensure the steam release handle is in the ‘’Sealing’’ position. Press the ‘’Manual’’ or ‘’Pressure Cook’’ button and set the timer for 1 minute on high pressure.7. When the cooking time is complete, perform an immediate quick release by carefully turning the steam release handle to the ‘’Venting’’ position. Once the pin drops, open the lid.8. Stir in the reserved crispy bacon. Serve immediately for the best texture.
Nutritional Information
• Per Serving: Calories 493 | Total Fats 33.2g | Net Carbs: 5.1g | Protein: 41g | Fiber: 0.7g
Pro Tips
• For the best texture, use large or jumbo shrimp (21-30 count per pound). If using frozen shrimp, make sure they are fully thawed before cooking to ensure they don’t get watery.
• Don’t skip the deglazing step! Scraping the browned bits (the fond) from the bottom of the pot after adding the stock is crucial for building a deep, savory flavor in your sauce.
• This dish is incredibly versatile. Serve it over pasta, creamy polenta, zucchini noodles for a low-carb option, or with a side of crusty bread to soak up every last drop of the delicious sauce.
• Adjust the heat to your liking. For a spicier kick, add a pinch of red pepper flakes along with the other spices.
FAQ
Q: Can I use frozen shrimp for this recipe
A: Yes, but you must ensure they are fully thawed before you begin cooking. Adding frozen shrimp directly will result in a watery sauce and unevenly cooked shrimp.
Q: What should I serve with Instant Pot bacon shrimp
A: This dish is incredibly versatile. Serve it over pasta, creamy polenta, or with crusty bread to soak up the sauce. For a low-carb meal, it’s excellent with zucchini noodles.
Q: Is the 1 minute cook time a typo
A: No, the 1-minute pressure cook time is correct. Shrimp cook extremely fast, and this short time is all that’s needed to make them tender and juicy. The total 20-minute time accounts for sautéing and the time it takes for the pot to build pressure.
Q: How can I make this dish spicier
A: For an extra kick of heat, add a pinch of red pepper flakes when you add the other spices like Old Bay and chili powder.
