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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Falola Faith
[email protected]I'm not a huge fan of coconut, but I was pleasantly surprised by this dish. The coconut flavor was subtle and it paired really well with the caramel sauce. The shrimp were also cooked perfectly.
Brishuna Jenkins
[email protected]This recipe was easy to follow and the results were amazing! The shrimp were cooked perfectly and the sauce was so flavorful. I will definitely be making this recipe again.
Istiak Mahbub
[email protected]I made this dish last night and it turned out great! The shrimp were tender and juicy, and the sauce was delicious. I added a little extra chili powder for some heat, and it was perfect. I'll definitely be making this again.
King Eric
[email protected]This coconut caramel shrimp was the perfect combination of sweet and savory! The shrimp were cooked perfectly in the Instant Pot, and the sauce was rich and flavorful. I served it over jasmine rice, and it was a hit with my whole family.