COOKING RECIPES

HIBACHI SHRIMP (INSTANT POT)

HIBACHI SHRIMP (INSTANT POT) – Easy dump and start hibachi shrimp cooked in 0 minutes on low pressure in the Instant Pot!

The sauce is made with soy, garlic, ginger, and sesame oil, and it’s so excellent that you might want to double the amount!

INGREDIENTS NEEDED:

FOR THE SAUCE:

— ¼ cup low sodium soy sauce
— 2 tablespoons rice vinegar or apple cider vinegar
— ¼ cup water
— 1 tablespoon fresh ginger grated
— 1 tablespoon garlic minced (about 2 cloves)
— ¼ teaspoon ground white pepper or ground black pepper
— 1 tablespoon granulated sugar or honey or maple syrup
— 1 teaspoon toasted sesame oil

FOR THE SHRIMP & VEGATABLES:

— 6 mushrooms sliced in ¼-inch slices
— 24 oz (ca. 907 g) thawed raw shrimp
— 1 yellow onion quartered into wedges then halved
— 1 zucchini sliced in ¼-inch rounds then halved

TO GARNISH:

— toasted sesame seeds
— green onion, chives, or parsley chopped

FOR THE CORNSTARCH SLURRY:

— 1 tablespoon water
— 1 tablespoon cornstarch, use more if needed

RECIPE INSTRUCTIONS:

In the Instant Pot, combine the sauce ingredients. Water, soy sauce, rice wine vinegar, garlic, ginger, sugar, sesame oil, and white or black pepper are all used to make this dish.

The shrimp, onion, zucchini, and mushrooms are then added.

Make sure the valve is in the sealing position before covering with the lid. Cook on LOW for 0 minutes after pressing the manual or pressure-cook button. When the cooking is done, quickly release the steam and remove the cover with caution. (If the sauce isn’t thick enough, remove the vegetables or leave them in, and make a slurry with 1 tablespoon cornstarch and 1 tablespoon water, then heat to sauté for 1 minute, then add the vegetables once the sauce has thickened.)

Serve with toasted sesame seeds and chopped green onion or parsley on top of rice.

More recipes :

EASY TACO PASTA

STEAK AND CHEESY BACON POTATO ROUNDS

CAJUN SHRIMP AND SAUSAGE VEGETABLE SKILLET

STUFFED CABBAGE ROLLS

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