Cilantro-Coconut Shrimp and Broccoli
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
Cilantro Coconut Shrimp, instant pot shrimp, instant pot shrimp recipe, instant pot seafood recipe, pressure cooker recipes, instant pot recipe
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I got the idea for this dish from a Food & Wine magazine recipe, though the original recipe felt confusing and unnecessarily complicated. I kept the flavors, but streamlined the cooking process, and added noodles to make it a complete meal. It’s important to use the right size shrimp and keep them cold right until they are cooked so they don’t overcook.
Cilantro Coconut Shrimp, instant pot shrimp, instant pot shrimp recipe, instant pot seafood recipe, pressure cooker recipes, instant pot recipe
Votes: 11
Rating: 4.09
Rate this recipe!
Prep Time 12 minutes
Cook Time 8 minutes
Servings
2 servings
Ingredients
  • 14 oz coconut milk 1 can
  • 2 cups loosely packed cilantro
  • 1 jalapeno seeded and cut into chunks
  • 1 scallion green part only, cut into chunks
  • 1 garlic clove
  • 1 1/2 tsp kosher salt
  • 3/4 cup Water
  • 4 ounces Chinese wheat noodles I use KA-ME brand, or 4 oz (1 package) ramen noodles
  • 10 ounces peeled shrimp refrigerated (about 21-25 shrimp)
  • 6 - 8 oz broccoli florets
Prep Time 12 minutes
Cook Time 8 minutes
Servings
2 servings
Ingredients
  • 14 oz coconut milk 1 can
  • 2 cups loosely packed cilantro
  • 1 jalapeno seeded and cut into chunks
  • 1 scallion green part only, cut into chunks
  • 1 garlic clove
  • 1 1/2 tsp kosher salt
  • 3/4 cup Water
  • 4 ounces Chinese wheat noodles I use KA-ME brand, or 4 oz (1 package) ramen noodles
  • 10 ounces peeled shrimp refrigerated (about 21-25 shrimp)
  • 6 - 8 oz broccoli florets
Cilantro Coconut Shrimp, instant pot shrimp, instant pot shrimp recipe, instant pot seafood recipe, pressure cooker recipes, instant pot recipe
Votes: 11
Rating: 4.09
Rate this recipe!
Instructions
  1. In a blender jar, add the coconut milk, cilantro, jalapeño, scallion, garlic, and salt. Blend until smooth. (Or place these ingredients in a deep, narrow container and use an immersion blender to purée.)
  2. Pour the sauce into the inner pot and add the water. Select Sauté and adjust to High heat. Bring just to a simmer, then turn the Instant Pot off.
  3. Break up the noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the shrimp and broccoli over the noodles.
  4. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
  5. Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
Recipe Notes

Make It Gluten-Free: Leave the noodles out and reduce the water to 1/4 cup. Serve over Basic White or Brown Rice (page 163).

Lux Modification: In Step 2, bring the sauce to a full boil and then follow the rest of the directions as written

Per Serving
Calories: 864;
Fat: 51 g;
Carbohydrates: 59 g;
Fiber: 8 g;
Protein: 46 g;
Sodium: 852 m

18 replies
  1. DKalli
    DKalli says:

    Made the gluten free version. It was really tasy but a bit watery. Will try again with less water

  2. Catnor79
    Catnor79 says:

    The noodles stuck to the bottom and it wouldn’t pressure cook. Burn msg came up. I’m guessing not enough water? Hoping I can salvage it and not waste it all.

  3. Irasema Ortiz
    Irasema Ortiz says:

    On step 4 it says: Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.

    It says 0 minutes to cook?

  4. Instant Pot
    Instant Pot says:

    Hi Irasema,

    Yes, that is correct. When cooking with any seafood in the Instant Pot Pressure Cooker, it is usually on Low Pressure with shorter cook times. This is because seafood is a more delicate meat. When setting the cooking time to 0 minutes the unit will start reaching pressure. As it is reaching pressure, the shrimp and broccoli are being cooked. Once the unit reaches pressure, it will switch off, automatically releasing the pressure naturally. The time it takes to reach pressure and then quick-releasing the pressure is enough time to cook the shrimp and broccoli perfectly without overcooking and/or burning. The 0 minutes cook time method is best used for vegetables.

  5. Relaine
    Relaine says:

    Delicious! Great flavor. I think next time I will leave the noodles out as they don’t reheat very well. I will just make the shrimp and sauce and then be able to put over fresh rice or noodles

  6. Patrunchka
    Patrunchka says:

    This was the WORST recipe ever!! The noodles ended up uncooked & matted together in a slimey, glutinous glob! The broccoli was undercooked and the burn message kept coming up and everything ended up stuck to the bottom!! Ugh..just hideous!!!

  7. Instant Pot
    Instant Pot says:

    Hi Patrunchka,

    We are sorry to hear this recipe didn’t work out for you.

    If you were constantly receiving the burn notice than this recipe would not have cooked as intented.

    When that happens multiple times the Instant Pot may not come to to pressure or reach proper cooking temperatures to prevent further “burning”.

    Next burn notice, depressurize add more water-like liquid and deglaze (remove) the burnt bits stuck to the bottom of the inner pot.

    Then try to cook again with a reduced cooking time.

  8. Instant Pot
    Instant Pot says:

    Hi Irasema,

    Yes that is correct the recipe calls for zero minutes because the ingredients can be cooked in the time it takes to get to pressure from the heat from preheating.

  9. Instant Pot
    Instant Pot says:

    Hi Kmess1966,

    The correct cooking time is 0 minutes. The ingredients get cooked while the unit pressurizes.

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