This healthy and delicious Instant Pot shrimp dish is super easy to make and can be served over pasta, rice, quinoa, cauliflower rice or zucchini noodles (for a low-carb version) or enjoyed with some crusty bread to mop up that yummy sauce.
Made with frozen shrimp, tomatoes, garlic and chili, this recipe is Italian-inspired and only takes 15 minutes. It’s gluten-free, paleo, low-carb, Whole30-friendly. We hope you enjoy it, let us know in the comments if you make it or have questions and don’t forget to rate this recipe.
When it comes to cooking fish or seafood in the Instant pot, the key is to not overcook the key ingredient. This is especially true for shrimp or prawns because they barely need any cooking. Often, if you want to cook a shrimp dish in the Instant Pot, you will have to add the seafood at the last minute or flash-fry or broil it separately and then add it to the broth, rice, pasta and so on.
However, cooking frozen shrimp in Instant Pot is a different story. As the frozen food will need a slightly longer time, you can easily add frozen shrimp, prawns, fish or scallops to ingredients like pasta or rice. Both pasta and rice take around 4-5 minutes on HIGH pressure, which is also plenty of time to defrost and cook the shrimp.
We love making this tomato garlic shrimp recipe. It’s super easy, dump-n-cook style and only takes about 15 minutes. It’s low in calories but high in protein and antioxidants and goes with a variety of sides you can prepare in parallel.
HOW TO COOK INSTANT POT SHRIMP FROM FROZEN
For our recipe, we are cooking frozen shrimp in tomato and garlic sauce. One thing to keep in mind is that the frozen produce will release liquid while cooking, so you should keep any other added fluids to a minimum to prevent the sauce from getting too watery.
Frozen shrimp only needs a short time under pressure. You can cook it for 1 minute on HIGH pressure with 4-5 minutes NPR (allow the pressure to release naturally for 5 minutes before letting off the rest of the steam). Or, cook for 2-3 minutes on HIGH with Quick Release (let the pressure off as soon as the timer finishes). This is a good method if you’re cooking shrimp with pasta or rice.
Make sure not to leave cooked shrimp on natural pressure release for too long. A minute or two extra won’t ruin the dish, but longer time will continue to cook the shrimp, making it more rubbery in texture. It will still taste good, though.
The steps to make this Instant Pot shrimp with tomato sauce are simple.
- Sautee the onions, carrots and celery to soften.
- Add frozen shrimp, garlic, chili and tinned tomatoes or passata.
- Cook for 1 minute on HIGH, NPR for 4-5 minutes, and done!
WHAT TO SERVE WITH THIS TOMATO GARLIC SHRIMP
This shrimp recipe results in a rich tomato broth, which makes a perfect sauce to go over things like pasta, rice or quinoa. We cooked a side of pasta while the shrimp was in the Instant Pot. You can also serve this with a side of crusty bread or rolls to mop up the sauce.
For a low-carb, gluten-free version, you can serve tomato garlic shrimp over cauliflower rice or zucchini noodles. Feel free to sprinkle some grated Parmesan cheese on top.
MORE Instant Pot FISH & SEAFOOD RECIPES
- Italian White Fish From Frozen
- Goan-Style Shrimp Curry
- Best Instant Pot Shrimp recipes
- 10 Delicious Fish & Seafood Stews
- Salmon & Broccoli With Soy-Ginger Dressing
Super easy, delicious Instant Pot shrimp in tomato, garlic and chili sauce. Cooked from frozen shrimp, this dish only takes about 15 minutes and can be served over rice, pasta, noodles, or grain-free, low-carb alternatives. This dish is low in calories, high in protein and antioxidants.
2 tablespoons olive oil
1 medium onion, diced finely
1 celery stick, diced
1 small carrot, diced
1/2 teaspoon salt
4 cloves garlic, finely diced
1/2 tsp chili flakes or powder (you can dice some fresh chili)
0.8 lb / 400 g frozen raw shrimp (you can add more, there will be enough sauce)
1 cup tomato passata or tinned chopped tomatoes
Garnish with fresh parsley
- Turn the Instant Pot on and press the Saute function key.
- Add the olive oil, onions, carrots and celery and season with salt. Cook for 3-4 minutes to soften.
- Add the rest of the ingredients, stir through and press Cancel to stop the Sauteeing process.
- Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Set the Instant Pot to Manual/Pressure Cook, HIGH for 1 minute. After 3 beeps the IP will start to build up the pressure and the timer will commence (this will take about 5 minutes).
- Once the timer stops, allow 4-5 minutes for natural pressure release (less is fine but not more than that). The point the top valve to Venting for quick release of the pressure. Open and stir.
- Serve with fresh parsley or another herb of choice as a garnish.
We used frozen large shrimp (king prawns or jumbo).
Keywords: Gluten-free, Whole30, Paleo, Low-Calorie, Low-Carb