This easy weeknight shrimp dish features a perfect combination of creamy coconut and tart lime. Served with cauliflower “rice,” which conveniently cooks in the same pot, it’s a low-carb meal with plenty of veggies to keep you feeling satisfied. A word of caution: don’t be tempted to pressure cook the shrimp as it will end up with a rubbery texture. Luckily, the shrimp cooks in just minutes using the Instant Pot’s sauté function.
Prep: 10 minutes
Pressurize: 6 minutes
Cook: 4 to 7 minutes
Quick Release
Total: 20 to 23 minutes
1 cup full-fat coconut milk
2 tablespoons freshly squeezed lime juice
1 tablespoon Sriracha
1 red bell pepper, seeded and chopped
½ teaspoon fine sea salt
Freshly ground black pepper
1 small head cauliflower, cut into florets (about 8 ounces)
1 pound fresh or frozen raw shrimp, peeled and deveined
8 ounces sugar snap peas
½ cup lightly packed chopped fresh cilantro
Lime wedges, for serving
1 Combine the coconut milk, lime juice, Sriracha, bell pepper, salt, and several grinds of pepper in the Instant Pot.
2 Arrange a steamer basket over the sauce in the bottom of the pot and place the cauliflower in the basket. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 1 minute.
3 When the cooking cycle is complete, quickly release the pressure by moving the steam release valve to Venting . When the floating valve