Instant Pot® Coconut-Caramel Shrimp
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Instant Pot® Coconut-Caramel Shrimp

1. Coconut water - 3 tablespoons
2. White sugar - 7 tablespoons
3. Coconut water - ½ cup
4. Fish sauce - ¼ cup
5. Uncooked medium shrimp, peeled and deveined - 1 pound
6. Minced fresh ginger root - 2 tablespoons
7. Finely grated garlic - 1 tablespoon
8. Crushed black pepper - ¼ teaspoon
9. Tapioca flour - 2 teaspoons

How to cook deliciously - Instant Pot® Coconut-Caramel Shrimp

1. Stage

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.

2. Stage

Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.