Instant Pot® Coconut-Caramel Shrimp

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Description

I’m fortunate to live in Oklahoma where we have a lovely Vietnamese community. This is my Americanized version of coconut-caramel shrimp. It’s made in an Instant Pot®, and while it can be made on the stovetop you’ll use more pots and pans. I love serving this with jasmine rice cooked in coconut milk.

Ingredients

  • 3 tablespoons coconut water
  • 7 tablespoons white sugar
  • ½ cup coconut water
  • ¼ cup fish sauce
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon finely grated garlic
  • ¼ teaspoon crushed black pepper
  • 2 teaspoons tapioca flour

Instructions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once
  2. then leave alone to bubble.
  3. Meanwhile
  4. place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot
  5. 1 to 3 minutes.
  6. Once pressure cooker reads “Hot” the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot
  7. using caution as this will cause steam to rise.
  8. Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  9. Release pressure carefully using the quick-release method according to manufacturer’s instructions
  10. about 5 minutes. Once steam is released
  11. remove lid and add in grated ginger
  12. garlic
  13. and pepper. Stir to combine.
  14. Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly
  15. about 2 minutes.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

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