Best Instant Pot Asian Style Shrimp Scampi Recipes

INSTANT POT SHRIMP SCAMPI

Steps:

• Add the butter to your Instant Pot, and select "Sauté" and "Adjust" so it's on the "More" setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well
• Next, add in the wine and deglaze the bottom. Let cook for 1 minute so the alcohol burns off and sauce thickens
• Then, add the frozen shrimp and pour the chicken broth and lemon juice over it as well as the salt, pepper and dried parsley flakes and give it a quick stir
• Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 1 minute (and only 1 minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done and stir in the cheese to thicken (and add more to taste)
• Enjoy!

INSTANT POT® ASIAN-STYLE SHRIMP SCAMPI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
• Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.

ASIAN-STYLE SHRIMP SCAMPI

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.
• Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.
• Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.
• Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA

Steps:

• Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
• Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.