If you would tell me I could make the best shrimp scampi ever in just 1 minute of cooking time, I wouldn’t have believed you.
So I had to make a video to prove it!
And this is why I love shrimp recipes in the the Instant Pot – because they cook SO quickly and taste SO fantastic not to mention the sauce takes it to another level.
The flavors here are truly top notch and it’s one of the best shrimp scampis I’ve ever had. Good luck having any leftovers with this one!
Here’s How I Made It!:
Start with some shallots that we’ll dice on up…
…and squeeze some fresh lemon juice.
Now let’s head on over to that fancy Instant Pot and melt some butter…
…and then toss in our shallots…
…along with some garlic and cook for a few until they start to smell amazing.
Oh, of course we’re going to add a little white wine (I LIKE WINE…)
And some shrimp!
Add some chicken broth and the lemon juice…
…and some pepper. Stir everything up real nice and good and cook at high pressure.
When you take the lid off, our shrimp should look pretty much just like this in a lemony, buttery, goodness.
But let’s take it up a notch in this final step by adding some parmesan…
…and a little parsley (this is going to make it look especially pretty)!
Stir it on up a bit…
…and transfer to a serving bowl. Now THAT’S a quick and perfect shrimp scampi! Feel free to serve it over some angel hair pasta or even some rice!
- 1 lb of peeled, deveined and frozen large shrimp (tail on or off is your choice. Just make sure it’s frozen and try to use raw instead of cooked as I find raw frozen shrimp cooks best in the Instant Pot since shrimp cooks so quickly and can get tough if cooked too long! I know I used pre-cooked shrimp in the video because I already had it in my freezer but I highly suggest using FROZEN RAW shrimp for best results)
- 2 tbsp (1/4 stick) of salted butter
- 2 shallots, diced
- 1 tbsp of crushed garlic
- 1/4 cup of white cooking wine
- 1/2 cup of chicken broth (I used 1/2 tsp of Chicken Better Than Bouillon + 1/2 cup of water)
- Juice of one lemon, freshly squeezed
- 1/2 tsp of kosher salt
- 1/2 tsp of ground black pepper
- 1 tbsp of dried parsley flakes
- 1 tbsp of Parmesan cheese
- A loaf of crusty Italian or French bread, for dipping in the sauce
- 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)
As hard as it may be, try not to drink the sauce because it’s like crack. Serve this over pasta or rice to put that incredible sauce to use. And make sure you have a loaf of delicious Italian or French bread for sopping it up afterwards!
COOKING TIP!: Frozen Vs. Raw? 1lb vs. 2lbs?
The cook time is the same for raw frozen OR thawed/raw shrimp and here’s why: The pot won’t come to pressure until it’s a certain temperature meaning if the shrimp are frozen, they will just take longer to come to pressure in the pot because they need to thaw first. If raw, they will come to pressure quicker because they’re raw. And shrimp are so small and delicate that they will cook quickly so another pound doesn’t make much of a difference. And also because shrimp comes in all different sizes, cooking times may slightly vary! If it still looks undercooked when done, just “Sauté” and stir for a few minutes until cooked to your liking. MUCH better off doing that because once you overcook shrimp, it’s irreversible!