Instant Pot Asian-Style Shrimp Scampi: A Flavor Explosion in Minutes!

Are you craving a quick, flavorful, and satisfying meal? Look no further than this Instant Pot Asian-Style Shrimp Scampi! This recipe takes the classic Italian-American scampi and infuses it with vibrant Asian flavors, all cooked to perfection in your trusty Instant Pot. The result is a mouthwatering dish that’s ready in under 30 minutes, making it perfect for busy weeknights.

This isn’t your grandma’s scampi. We’re talking succulent shrimp bathed in a garlicky, ginger-infused sauce with a hint of sweetness and a touch of heat. The Instant Pot seals in all those delicious flavors, creating a truly unforgettable culinary experience. Get ready to impress your family and friends with this easy-to-make, yet incredibly flavorful dish!

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot drastically reduces cooking time, making this a perfect weeknight meal.
* **Flavorful:** The combination of garlic, ginger, soy sauce, and sesame oil creates a complex and irresistible Asian-inspired flavor profile.
* **One-Pot Wonder:** Less dishes to wash! Everything cooks together in the Instant Pot.
* **Customizable:** Easily adjust the level of spice and sweetness to your preference.
* **Healthy:** Shrimp is a lean protein source, and this recipe is packed with flavor without being overly heavy or caloric.

## Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need:

* **Shrimp:** 1 pound, peeled and deveined. We recommend using large or jumbo shrimp for the best texture. Fresh or frozen (thawed) shrimp will work. If using frozen, make sure they are fully thawed and patted dry before cooking.
* **Butter:** 4 tablespoons, unsalted. Butter adds richness and flavor to the scampi sauce. You can substitute with olive oil for a lighter option.
* **Garlic:** 6 cloves, minced. Garlic is essential for the classic scampi flavor. Freshly minced garlic is always best.
* **Ginger:** 1 tablespoon, minced. Fresh ginger adds a warm and spicy note to the Asian-inspired sauce. You can use grated ginger as well.
* **Soy Sauce:** 3 tablespoons, low sodium. Soy sauce provides a salty and umami-rich base for the sauce. Low sodium is recommended to control the saltiness.
* **Honey:** 2 tablespoons. Honey adds a touch of sweetness to balance the savory flavors. You can substitute with maple syrup or brown sugar.
* **Rice Wine Vinegar:** 1 tablespoon. Rice wine vinegar adds a tangy and slightly sweet flavor. You can substitute with apple cider vinegar in a pinch.
* **Sesame Oil:** 1 teaspoon. Sesame oil adds a nutty and aromatic flavor. A little goes a long way, so don’t overdo it.
* **Red Pepper Flakes:** 1/2 teaspoon (or more, to taste). Red pepper flakes add a touch of heat. Adjust the amount to your preference.
* **Cornstarch:** 1 tablespoon. Cornstarch is used to thicken the sauce. You can substitute with arrowroot powder.
* **Water:** 2 tablespoons. Used to make a cornstarch slurry.
* **Green Onions:** 2, thinly sliced. Green onions add a fresh and vibrant garnish.
* **Cooked Pasta or Rice:** For serving. Linguine, spaghetti, or jasmine rice are all great options.
* **Optional Garnishes:** Sesame seeds, chopped cilantro.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Mixing Bowl:** For preparing the cornstarch slurry.
* **Spatula or Spoon:** For stirring and scraping the pot.
* **Knife and Cutting Board:** For chopping the garlic, ginger, and green onions.

## Step-by-Step Instructions

Now that we have all our ingredients and equipment ready, let’s get cooking! Follow these simple steps to create your Instant Pot Asian-Style Shrimp Scampi:

**Step 1: Prepare the Shrimp**

If using frozen shrimp, ensure they are fully thawed. Pat the shrimp dry with paper towels. This will help them brown better and prevent the sauce from becoming watery.

**Step 2: Make the Cornstarch Slurry**

In a small mixing bowl, whisk together the cornstarch and water until smooth. Set aside. This slurry will be used to thicken the sauce at the end of cooking.

**Step 3: Sauté the Aromatics**

Turn on your Instant Pot and select the “Sauté” function. Add the butter to the pot and let it melt. Once melted, add the minced garlic and ginger. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.

**Step 4: Add the Sauce Ingredients**

Pour in the soy sauce, honey, rice wine vinegar, and sesame oil. Stir to combine. Add the red pepper flakes, adjusting the amount to your desired level of spice.

**Step 5: Cook the Shrimp**

Add the shrimp to the Instant Pot. Stir to coat them evenly with the sauce.

**Step 6: Pressure Cook**

Cancel the “Sauté” function. Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 0 minutes (yes, zero!).

**Why 0 minutes?**

The Instant Pot will take time to come to pressure, and that’s all the shrimp needs to cook. Overcooking shrimp will result in a rubbery texture, so we want to avoid that. The residual heat from the pressurization process will cook the shrimp perfectly.

**Step 7: Quick Release**

Once the cooking time is complete, immediately perform a quick release by carefully turning the valve to the “Venting” position. Be cautious of the steam that will be released.

**Step 8: Thicken the Sauce**

Select the “Sauté” function again. Pour the cornstarch slurry into the Instant Pot and stir continuously until the sauce thickens. This should only take a minute or two. If the sauce is not thick enough, you can add a bit more cornstarch slurry (mix 1/2 teaspoon cornstarch with 1 teaspoon water).

**Step 9: Garnish and Serve**

Stir in half of the sliced green onions. Serve the Instant Pot Asian-Style Shrimp Scampi immediately over cooked pasta or rice. Garnish with the remaining green onions, sesame seeds, and chopped cilantro, if desired.

## Tips and Tricks for Perfect Shrimp Scampi

* **Don’t Overcook the Shrimp:** The key to perfectly cooked shrimp is to avoid overcooking. The 0-minute cook time in the Instant Pot is crucial. If you’re concerned about the shrimp being undercooked, you can check the internal temperature with a meat thermometer. It should reach 145°F (63°C).
* **Use Fresh Ingredients:** Fresh garlic, ginger, and green onions will provide the best flavor.
* **Adjust the Spice Level:** Adjust the amount of red pepper flakes to your preference. If you’re sensitive to spice, start with a small amount and add more as needed.
* **Thicken the Sauce to Your Liking:** If you prefer a thicker sauce, add more cornstarch slurry. If you prefer a thinner sauce, use less or skip it altogether.
* **Serve Immediately:** Shrimp scampi is best served immediately while it’s hot and the sauce is flavorful.
* **Deglaze the Pot:** If you notice any stuck-on bits at the bottom of the Instant Pot after sautéing the garlic and ginger, deglaze the pot by pouring in a small amount of chicken broth or white wine and scraping the bottom with a spatula. This will prevent the “Burn” error and add extra flavor to the sauce.
* **Don’t Skip the Sesame Oil:** Sesame oil adds a unique nutty flavor that really elevates the dish. Don’t skip it!

## Serving Suggestions

This Instant Pot Asian-Style Shrimp Scampi is delicious served over:

* **Pasta:** Linguine, spaghetti, fettuccine, or angel hair pasta are all great choices.
* **Rice:** Jasmine rice, basmati rice, or brown rice are excellent options.
* **Zoodles:** For a low-carb option, serve it over zucchini noodles (zoodles).
* **Quinoa:** For a healthy and protein-packed meal, serve it over quinoa.

**Side Dish Ideas:**

* Steamed broccoli
* Asparagus
* Green beans
* A simple salad
* Garlic bread

## Variations and Substitutions

* **Vegetables:** Add vegetables like bell peppers, mushrooms, or snow peas to the Instant Pot along with the shrimp.
* **Chicken or Tofu:** Substitute the shrimp with chicken or tofu for a different protein option. Adjust the cooking time accordingly.
* **Coconut Milk:** Add a splash of coconut milk to the sauce for a creamier and more tropical flavor.
* **Spicy Mayo:** Drizzle a little spicy mayo over the shrimp scampi for an extra kick.
* **Lemon Juice:** Add a squeeze of fresh lemon juice to brighten the flavors.
* **Olive Oil:** Substitute the butter with olive oil for a healthier option. The flavor will be different, but still delicious.
* **Different Sweetener:** Use maple syrup or brown sugar instead of honey for a slightly different flavor profile.
* **Add wine:** Add a splash of dry white wine to the pot after sauteing the aromatics for extra depth of flavor. Sauvignon Blanc or Pinot Grigio would be good choices. Let the wine simmer for a minute or two to reduce slightly before adding the remaining sauce ingredients.

## Make Ahead and Storage Instructions

* **Make Ahead:** You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to cook, simply add the sauce to the Instant Pot and proceed with the recipe.
* **Storage:** Leftover Instant Pot Asian-Style Shrimp Scampi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through.
* **Freezing:** While you *can* freeze shrimp scampi, the texture of the shrimp may change after thawing. It’s best to enjoy it fresh. If you do freeze it, store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Common Instant Pot Issues and How to Fix Them

* **”Burn” Error:** The “Burn” error typically occurs when there is not enough liquid in the pot or when food is stuck to the bottom. To prevent this, make sure to deglaze the pot after sautéing the garlic and ginger. If you get the “Burn” error, release the pressure, remove the lid, and add a little more liquid (water, broth, or wine). Scrape the bottom of the pot to loosen any stuck-on bits, and then continue cooking.
* **Shrimp is Overcooked:** Overcooked shrimp will be tough and rubbery. To avoid this, follow the 0-minute cook time in the recipe. The shrimp will cook perfectly in the residual heat from the pressurization process. If you’re still concerned, you can reduce the pressure cooking time to -1 minute. Some newer models of the Instant Pot allow this.
* **Sauce is Too Thin:** If the sauce is not thick enough after adding the cornstarch slurry, you can add a little more slurry (mix 1/2 teaspoon cornstarch with 1 teaspoon water) and continue to simmer on the “Sauté” function until thickened. Be sure to stir constantly to prevent lumps from forming.
* **Instant Pot Not Pressurizing:** Make sure the lid is properly sealed and the valve is in the “Sealing” position. If the Instant Pot is still not pressurizing, check the sealing ring to make sure it is properly installed and clean. Sometimes food particles can prevent a proper seal.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on serving size and ingredients used)
* Protein: 30-40 grams
* Carbohydrates: 30-40 grams
* Fat: 15-25 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Final Thoughts

This Instant Pot Asian-Style Shrimp Scampi is a game-changer for busy weeknights. It’s quick, easy, and packed with flavor. The Instant Pot makes it incredibly simple to cook perfectly tender shrimp in a delicious, Asian-inspired sauce. Give this recipe a try and you’ll definitely add this to your favorite recipe rotation. Enjoy!