Cilantro-Coconut Shrimp and Broccoli
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
Cilantro Coconut Shrimp
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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
Votes: 3
Rating: 4.67
Rate this recipe!
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
Cilantro Coconut Shrimp
Votes: 3
Rating: 4.67
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

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