Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.

Recipe Summary

cook:
15 mins
additional:
5 mins
total:
25 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.

    Advertisement
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.

  • Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

Cook's Note:

It is important to use frozen shrimp or you will end up with overcooked shrimp.

Nutrition Facts

186 calories; protein 19.4g; carbohydrates 6.4g; fat 7g; cholesterol 187.8mg; sodium 824.7mg. Full Nutrition
Advertisement