Name: Cilantro-Coconut Shrimp and Broccoli
Prep time: 12 min
Cook time: 8 min
Yield: 2 servings
Cuisine: Modern
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 and Broccoli

By :The Ultimate Instant Pot CB for Two by Janet Zimmerman

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.

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Rice & Pastas

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Broccoli, Cilantro, Coconut Milk, Shrimp

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

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Rice & Pastas

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Broccoli, Cilantro, Coconut Milk, Shrimp

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

Instructions

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.)
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.
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.
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.
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

The Ultimate Instant Pot CB for Two by Janet Zimmerman

Biography:

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.

Book information:

Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.