Instant Pot One Minute Shrimp Scampi

by | May 31, 2017

Instant Pot One Minute Shrimp Scampi

by | May 31, 2017

If you would tell me I could make the best shrimp scampi ever in just 1 minute, I wouldn’t have believed you. So I had to make a video to prove it! And this is why I love shrimp recipes in the the Instant Pot – because they cook SO quickly and taste SO fantastic not to mention the sauce takes it to another level. The flavors here are truly tip notch. Good luck having any leftovers with this one!

  • 1 lb of peeled, deveined and frozen large shrimp (tail on or off is your choice. Just make sure it’s frozen and try to use raw instead of cooked as I find raw frozen shrimp cooks best in the Instant Pot since shrimp cooks so quickly and can get tough if cooked too long!)
  • 2 tbsp (1/4 stick) of salted butter
  • 2 shallots, diced
  • 1 tbsp of crushed garlic
  • 1/4 cup of white cooking wine
  • 1/2 cup of chicken broth (I used 1/2 tsp of Chicken Better Than Bouillon + 1/2 cup of water)
  • Juice of one lemon, freshly squeezed
  • 1/2 tsp of kosher salt
  • 1/2 tsp of ground black pepper
  • 1 tbsp of Parmesan cheese
  • 1 tbsp of dried parsley flakes

As hard as it may be, try not to drink the sauce because it’s like crack. Serve this over pasta or rice to put that incredible sauce to use. And make sure you have a loaf of delicious Italian or French bread for sopping it up afterwards!

COOKING TIP!: Frozen Vs. Raw?  1lb vs. 2lbs?

The cook time is the same for raw frozen OR thawed/raw shrimp and here’s why: The pot won’t come to pressure until it’s a certain temperature meaning if the shrimp are frozen, they will just take longer to come to pressure in the pot because they need to thaw first. If raw, they will come to pressure quicker because they’re raw. And shrimp are so small and delicate that they will cook quickly so another pound doesn’t make much of a difference. And also because shrimp comes in all different sizes, cooking times may slightly vary!  If it still looks undercooked when done, just “Sauté” and stir for a few minutes until cooked to your liking. MUCH better off doing that because once you overcook shrimp, it’s irreversible!

  1. In your Instant Pot, add the butter and select “Sauté” and “Adjust” so it’s on the “More” setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well
  2. Add the wine and deglaze the bottom. Let cook for 1 minute so alcohol burns off and sauce thickens.
  3. Add the frozen shrimp and pour the chicken broth and lemon juice over it as well as the salt and pepper and give a quick stir
  4. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 1 minute (and only 1 minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done.
  5. Enjoy!

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