Instant Pot® Coconut-Caramel Shrimp

Name: Instant Pot® Coconut-Caramel Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tablespoons coconut water; 7 tablespoons white sugar; 0.5 cup coconut water; 0.25 cup fish sauce; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons minced fresh ginger root; 1 tablespoon finely grated garlic; 0.25 teaspoon crushed black pepper; 2 teaspoons tapioca flour

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I'm fortunate to live in Oklahoma where we have a lovely Vietnamese community. This is my Americanized version of coconut-caramel shrimp. It's made in an Instant Pot®, and while it can be made on the stovetop you'll use more pots and pans. I love serving this with jasmine rice cooked in coconut milk.

Recipe by thedailygourmet

Published on June 19, 2020

2

Prep Time:

10 mins

Cook Time:

25 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons coconut water
7 tablespoons white sugar
½ cup coconut water
¼ cup fish sauce
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh ginger root
1 tablespoon finely grated garlic
¼ teaspoon crushed black pepper
2 teaspoons tapioca flour

Directions

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.
Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
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.
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.
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.
Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

Nutrition Facts (per serving)

194	Calories
1g	Fat
26g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 194
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	2%
Cholesterol 173mg	58%
Sodium 1337mg	58%
Total Carbohydrate 26g	9%
Dietary Fiber 1g	2%
Total Sugars 22g
Protein 20g
Vitamin C 3mg	17%
Calcium 53mg	4%
Iron 3mg	17%
Potassium 322mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.