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

Forget to thaw your shrimp? No problem. Let your multi-functional pressure cooker thaw and cook it for you. The sauce is sweet, sticky, salty, and just the right amount of heat. Serve over rice if desired.


Recipe Summary

5 mins
15 mins
5 mins
25 mins
4 servings


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


Instructions Checklist
  • Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.

  • Meanwhile, make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce, honey, garlic, oil, and Sriracha sauce. Whisk again.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot.

  • Select Saute function. Pour sauce into the pot and cook until thickened, about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.

Cook's Note:

Make sure to use frozen shrimp to avoid overcooking. If desired, peel cooked shrimp prior to adding them to sauce for easier eating.

Nutrition Facts

193 calories; protein 20.2g; carbohydrates 21.2g; fat 3.3g; cholesterol 172.6mg; sodium 1516.7mg. Full Nutrition