Description
Forget to thaw your shrimp? No problem. Let your multi-functional pressure cooker thaw and cook it for you. The sauce is sweet, sticky, salty, and just the right amount of heat. Serve over rice if desired.
Ingredients
- 1 pound frozen large shell-on shrimp
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- ⅓ cup soy sauce
- ¼ cup honey
- 1 tablespoon minced garlic
- 2 teaspoons vegetable oil
- 2 teaspoons Sriracha sauce
- 2 medium (4-1/8″ long)s green onions, chopped
Instructions
- Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
- Meanwhile
- make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce
- honey
- garlic
- oil
- and Sriracha sauce. Whisk again.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot.
- Select Saute function. Pour sauce into the pot and cook until thickened
- about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4