Instant Pot® Coconut-Caramel Shrimp

This Americanized version of Vietnamese coconut-caramel shrimp is made in the Instant Pot® and is excellent when served with jasmine rice cooked in coconut milk.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 194 Calories

Ingredients

• 7 tablespoons white sugar
• 2 tablespoons minced fresh ginger root
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 teaspoons tapioca flour
• 3 tablespoons coconut water
• 1 tablespoon finely grated garlic
• 0.25 cup fish sauce
• 0.5 cup coconut water
• 0.25 teaspoon crushed black pepper

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.

Step 2

Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.

Step 3

Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

Step 4

Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.

Step 5

Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.