Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Coconut-Caramel Shrimp

Rated as 1.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


40 m servings 194
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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; 1.1 25.9 19.6 173 1336 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

It was barely edible. I added no salt but was way to salty. I would not make again.

Edible is the best I can say. The shrimp was overcooked to nuggets. If I make this again I would make it in a skillet so that the shrimp only cooks until opaque leaving the shrimp flavor intac...