INSTANT POT® COCONUT-CARAMEL SHRIMP
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.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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, then leave alone to bubble.
- Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
- Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
- Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 25.9 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 0.3 g, Sodium 1336.5 mg, Sugar 22.4 g
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Nipun Athapaththu
[email protected]This is the best shrimp recipe I've ever tried! The shrimp was so tender and juicy, and the sauce was absolutely delicious. I will definitely be making this again and again.
MD. RABBI BISWAS
[email protected]I love how versatile this recipe is. I've used it to make shrimp tacos, shrimp bowls, and even shrimp fried rice. It's always a hit!
Caroline Preciado
[email protected]I'm not a huge fan of coconut, but this recipe changed my mind. The coconut caramel sauce was amazing! It was the perfect balance of sweet and savory.
Williams Marvellous
[email protected]This recipe is a lifesaver on busy weeknights. The shrimp cooks quickly in the Instant Pot, and the sauce is super easy to make. I always have the ingredients on hand, so it's my go-to meal when I'm short on time.
Mohammed Haitham
[email protected]I've made this recipe several times now and it's always a hit! The shrimp is always cooked perfectly and the sauce is so flavorful. I love serving it over rice or noodles.
Izabella Torres
[email protected]Easy and delicious! The coconut caramel sauce was the star of the show. I'm definitely going to try this recipe again with other types of seafood.
chete Nyathi
[email protected]I was looking for a new shrimp recipe, and this one definitely hit the spot! The sauce was rich and flavorful, and the shrimp cooked evenly in the Instant Pot. Definitely a repeat!
Hasan Mahmud Hasib
[email protected]Could not have asked for a better recipe! The shrimp was tender and juicy, and the coconut caramel sauce was a perfect combination of sweet and savory.
Lukmon Fagbemi
[email protected]This recipe is a keeper! The shrimp was perfectly cooked and the coconut caramel sauce was to die for. I served it with a side of roasted vegetables, and it was a complete meal.
Onneetse Phorome
[email protected]I added some chopped pineapple and red bell pepper to the shrimp, and it turned out amazing! The pineapple added a touch of sweetness, and the red bell pepper gave it a nice crunch.
armish Bin Sami
[email protected]This is a great recipe for a quick and easy weeknight meal. The shrimp cooks in just a few minutes in the Instant Pot, and the sauce is a breeze to make. I served it over rice, and it was delicious!
Charles Tucker
[email protected]Even my picky eater loved this recipe! The shrimp was tender and juicy, and the sauce was so flavorful. I'll definitely be making this again.
Brittany Stevens
[email protected]I was skeptical about the coconut caramel sauce, but it turned out to be the highlight of the dish. It was the perfect balance of sweet and savory, and it coated the shrimp in a glossy, delicious sauce.
sharif gul
[email protected]I love the convenience of using my Instant Pot for this recipe. The shrimp cooked quickly and evenly, and the sauce came together beautifully.
Derek Horacek
[email protected]Instant Pot Coconut Caramel Shrimp gets a 10 out of 10 for me! Followed the recipe exactly, and it turned out fantastic! My kids loved the sweet and savory sauce.
Amariah Shaffer
[email protected]OMG! This recipe deserves a standing ovation! The shrimp was cooked to tender perfection, and the coconut caramel sauce was a symphony of flavors. I served it over jasmine rice, and it was a hit with my family.