Instant Pot Hibachi Shrimp
Easy dump and start Instant Pot hibachi shrimp cooked in 0 minutes on low pressure! The sauce is made with soy, ginger, garlic, and sesame oil, it's so tasty so doubling the amount might be a good idea!
Equipment
Ingredients
For the sauce:
- ¼ cup low sodium soy sauce
- ¼ 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 or honey or maple syrup
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper or ground black pepper
For the shrimp and vegetables:
- 24 oz (680g) thawed raw shrimp
- 1 zucchini sliced in ¼-inch rounds then halved
- 1 yellow onion quartered into wedges then halved
- 6 mushrooms sliced in ¼-inch slices
To Garnish:
- green onion, chives, or parsley chopped
- toasted sesame seeds
For the cornstarch slurry
- 1 tablespoon cornstarch use more if needed
- 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.
- Then add the shrimp, onion, zucchini, mushrooms.
- Cover with the lid, make sure that the valve is in sealing position. Press on manual or pressure cook, and cook on LOW for 0 minutes. When the cooking is finished, quickly release the steam and carefully remove the lid. (If the sauce is not thick enough, then remove the vegetables or leave them in, and add the slurry which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened).
- Serve over rice and garnish with toasted sesame seeds and chopped green onion or parsley.
Video
Notes
- It's important to use low-sodium soy sauce.
- It is best to use raw thawed shrimp for best results.
- Make sure that you slice the zucchini and mushrooms into thick slices (¼-inch slices), as otherwise, they will become mushy. If you prefer a firmer texture, then cook them separately in a pan and add them to the shrimp and sauce at the end.
- Initially, the recipe called for half a cup of low-sodium soy sauce, but we decided to change this to just fourth a cup after we received feedback that the sauce turned out 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
Find it online: https://littlesunnykitchen.com/instant-pot-hibachi-shrimp/