Description Absolutely delicious and easy South Indian curry. One of my husband’s favorite dishes. Shrimp cooked in spiced, creamy onion and tomato-based gravy with a subtle coconut flavor. I have used Instant Pot® Duo Mini (the 3-quart size). Serve with rice or roti. Ingredients 2 tablespoons coconut oil 1 tablespoon black mustard seeds 1 sprig … Read more
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 … Read more
Description Don’t throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc. Ingredients 4 cups shrimp shells from 2 pounds of shrimp 10 baby carrots 1 onion, halved and root end removed 1 stalk celery, cut into thirds 2 cloves garlic, halved 1 tablespoon distilled … Read more
Description Shrimp and broccoli stir-fry doesn’t get any faster or easier than this. Zero minutes is not a typo. The pot will take 10 minutes to come to pressure and that is all the cook time the shrimp needs. Serve over rice if desired. Ingredients ¼ cup reduced-sodium soy sauce 2 tablespoons oyster sauce 1 … Read more
Description Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don’t need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired. … Read more
Description A delicious Instant Pot® dinner made in under 30 minutes (including prep and time to reach pressure)! My family likes to eat this light and buttery shrimp with linguini, but you can skip the pasta and make this a delicious low-carb or keto meal with vegetables on the side. Garnish with additional green onions. … Read more