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Instant Pot® Coconut-Caramel Shrimp
Instant Pot® Coconut-Caramel Shrimp
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Instant Pot® Vietnamese coconut-caramel shrimp served with coconut jasmine rice - a delicious fusion dish.
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
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot®) on high Saute mode. Pour in 3 tablespoons of coconut water and sugar. Gently stir once, then let it bubble for 10 minutes.
  • In a microwave-safe bowl, heat 1/2 cup of coconut water on high for 1 to 3 minutes until hot.
  • Once the pressure cooker indicates it is "Hot", the coconut water-sugar mixture should have turned into an amber color. Gently pour the hot coconut water into the pot, being cautious as this will generate steam.
  • Stir in fish sauce and shrimp, then immediately hit Cancel. Seal the lid securely and set to high pressure per manufacturer's guidelines. Cook for 3 minutes, allowing 10 to 15 minutes for pressure to naturally build up.
  • After carefully releasing pressure following the manufacturer's instructions for about 5 minutes, unlock the lid. Add grated ginger, garlic, and pepper, then stir everything together.
  • Press the Cancel button to switch to Saute mode. Add tapioca flour and stir well to combine. Cook until the sauce slightly thickens, approximately 2 minutes.

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