Instant Pot Hibachi Shrimp
Prepare effortless dump-and-start Instant Pot Hibachi Shrimp, cooked in 0 minutes on low pressure! The sauce features soy, ginger, garlic, and sesame oil, boasting such delightful flavor that doubling the amount may be a tempting idea!
Print Recipe
Pin Recipe
Ingredients
For The Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice wine vinegar or rice vinegar or apple cider vinegar
- 1 tablespoon fresh ginger grated
- 1 tablespoon garlic minced (about 2 cloves)
- 1 tablespoon granulated sugar honey, or maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper or ground black pepper
For The Shrimp And Vegetables:
- 24 oz 680g thawed raw shrimp
- 1 zucchini sliced into 1/4-inch rounds and halved
- 1 yellow onion quartered into wedges and halved
- 6 mushrooms sliced into 1/4-inch slices
To Garnish:
- Chopped green onion chives, or parsley
- Toasted sesame seeds
For The Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Add the sauce ingredients to the Instant Pot: soy sauce, water, rice wine vinegar, ginger, garlic, sugar, sesame oil, and white or black pepper.
- Next, add the shrimp, onion, zucchini, and mushrooms.
- Cover with the lid, ensuring that the valve is in the sealing position. Press on the manual or pressure cook setting, and cook on LOW for 0 minutes.
- Once the cooking is finished, quickly release the steam and carefully remove the lid.
- If the sauce is not thick enough, either remove the vegetables or leave them in. Then add the slurry, which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Cook on the sauté setting for 1 minute, and return the veggies after the sauce is thickened.
- Serve over rice and garnish with toasted sesame seeds and chopped green onion or parsley.
Notes
- Opt for low-sodium soy sauce to control saltiness.
- For optimal results, use raw thawed shrimp.
- Ensure zucchini and mushrooms are sliced into thick 1/4-inch slices to prevent them from becoming mushy. If you prefer firmer texture, cook them separately and add to the shrimp and sauce later.
- Originally, the recipe called for half a cup of low-sodium soy sauce, but it has been adjusted to just a quarter cup based on feedback about the sauce being too salty.
Nutrition
Calories: 244kcal | Carbohydrates: 12g | Protein: 42g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 447mg | Sodium: 3008mg | Potassium: 634mg | Fiber: 2g | Sugar: 8g | Vitamin A: 196IU | Vitamin C: 27mg | Calcium: 293mg | Iron: 5mg
Tried this recipe?Mention @Brightermeal or tag #Brightermeal!