Instant Pot Shrimp
Instant Pot Shrimp is succulent and juicy with a buttery white wine sauce and Old Bay seasoning. You can serve it as a main dish or appetizer with some crusty bread for dipping!
Servings 2 people
Heat the butter in the Instant Pot using the sauté setting.
Add the garlic and sauté until it starts to brown. Turn the heat off.
Add the shrimp, stock, white wine, and Old Bay and stir to combine.
Add the lemon halves, seal the lid and set to pressure cook for 1 minute.
Use the quick release to release the pressure.
Remove the shrimp and set aside. Turn the Instant Pot back to the sauté setting and simmer the sauce for 3-5 minutes, until slightly reduced.
Stir the shrimp back in and serve garnished with fresh parsley, lemon halves (squeezed) and crusty bread for dipping in the sauce.
- Instead of chicken stock, you can use veggie or seafood stock. You can also use homemade stock like this Instant Pot chicken bone broth.
- While this sauce tastes best with white wine, if you prefer not to use it, you can just use more broth instead.
- Shrimp cook fast so make sure to set your Instant Pot for no longer than 1 minute and quick release the pressure.
- If you like your shrimp extra garlicky, feel free to add more cloves of garlic.
- While I buy fresh shrimp with the shell on, and peel and devein them myself. To save time, you can buy them already peeled and deveined.
- While the cook time is just 1 minute in the Instant Pot, you’ll also need to factor in time for pressure to build and release in the Instant Pot.
Serving: 8ounces | Calories: 412kcal | Carbohydrates: 10g | Protein: 49g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 602mg | Sodium: 1787mg | Potassium: 378mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 39mg | Calcium: 379mg | Iron: 6mg