This instant pot shrimp recipe delivers delicious, perfectly cooked shrimp every time. The instant pot takes all the guesswork out of it!
I love shrimp, but I've always had trouble getting it cooked to perfection. It's so easy to overcook it! This recipe makes all that a thing of the past.
Instant Pot Shrimp
This was inspired by my shrimp yakisoba recipe and my moo shu shrimp on this site and pairs well with this amazing instant pot broccoli sidedish recipe or our instant pot asparagus.
Ingredients
It only takes a handful of simple ingredients to make this recipe. You'll find them all easily at your local grocery store.
- Frozen raw shrimp - peeled, deveined, and no tail
- Olive oil
- Minced garlic
- Salt
- Pepper
- Paprika
- Water
See the recipe card at the end of the post for quantities.
Instructions
Making this shrimp is even easier than shopping for the ingredients. It only takes one step!
Step 1: Cook
Place all ingredients in your instant pot. Cook on high pressure for 1 minute, then quick release. Drain any excess liquid and serve with your favorite side.
Hint: Quick releasing the pressure is key to this recipe to ensure you don't overcook the shrimp.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this instant pot shrimp.
- Vegetable Oil - If you don't have olive oil, vegetable oil will work.
- Garlic Powder - If you don't have minced garlic, you can use garlic powder.
Variations
Want to personalize this instant pot shrimp recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes for a kick of heat.
- Plain - You can simply add the shrimp and water for plain shrimp.
If you love recipes like this, you may also enjoy this garlic shrimp pasta, tex mex shrimp bowl or chicken and shrimp stir fry.
Equipment
You only need a handful of basic kitchen equipment to make this recipe.
- Measuring cups and spoons
- Instant Pot
Storage
You can store this shrimp in an air-tight container in the refrigerator for 3 to 4 days.
Tips
This recipe is so incredibly easy, I only have one tip for you today.
- Be sure to quick release the pressure so your shrimp doesn't overcook.
FAQ
Do you have questions about this instant pot shrimp recipe? Here are some of the most commonly asked questions about instant pot shrimp.
They combine high heat with pressure. The combination cooks things incredibly fast.
It will keep for 3 to 4 days in an air-tight container in the refrigerator.
Loosely wrap the leftover shrimp in aluminum foil, then place the packet on a baking sheet and bake at 300 degrees for about 15 minutes.
More Instant Pot Recipes
Do you like cooking with the instant pot? Here are some recipes you may also like to try.
Instant Pot Shrimp Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
Instant Pot Shrimp Recipe
Equipment
- Instant Pot
Ingredients
- 1 bag (32 oz) raw shrimp frozen, peeled, deveined, tail-off
- 2 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 cup water
Instructions
- Get out and measure your ingredients.
- Scatter shrimp across bottom of instant pot. Sprinkle on garlic, salt, pepper and paprika.
- Drizzle oil.
- Pour in water around edges of bowl.
- Pressure on high for 1 minute. When done, do a quick release.
- Drain off any excess liquid using slotted spoon or strainer and serve.
- Enjoy every bite.
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