20 Flavorful Instant Pot Shrimp Recipes for Busy Cooks

Craving succulent shrimp dinners but short on time? Your Instant Pot is about to become your new best friend! We've rounded up 20 mouthwatering recipes—from zesty garlic butter shrimp to creamy coconut curries—that deliver big flavor with minimal effort. Perfect for busy weeknights or lazy weekends, these dishes are ready in a flash. Dive in and discover your next go-to shrimp sensation!

Garlic Butter Instant Pot Shrimp

This buttery, garlicky shrimp comes together in minutes—perfect for busy weeknights when you need a flavorful meal fast.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup chicken or vegetable broth
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 4 tbsp butter, then add the 4 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute until fragrant.
2. Pour in the 1/2 cup broth and 1 tbsp lemon juice, scraping the bottom to deglaze. Add the shrimp in a single layer.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 1 minute. Quick-release the pressure immediately.
4. Stir in the 2 tbsp parsley and serve shrimp with the garlic butter sauce spooned over the top.

The magic here? The shrimp stay plump and juicy thanks to the Instant Pot’s quick, gentle steam—no rubbery texture in sight.

Tip: Serve over pasta or crusty bread to soak up every drop of that garlic butter goodness.

Cajun Instant Pot Shrimp and Sausage

This one-pot wonder delivers bold Cajun flavors with minimal cleanup—perfect for busy weeknights when you crave something hearty and spicy.

Ingredients:

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into ½-inch rounds
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 lb large shrimp, peeled and deveined
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the andouille sausage. Cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. Add the onion, bell pepper, celery, and garlic to the pot. Sauté for 3 minutes until softened.
3. Stir in the diced tomatoes, chicken broth, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Scrape up any browned bits.
4. Lock the lid, set to High Pressure for 5 minutes. Quick-release the pressure.
5. Add the shrimp and cooked sausage. Stir, then cover and let sit for 3–4 minutes until shrimp are pink and opaque.
6. Sprinkle with fresh parsley before serving.

The smoky sausage and plump shrimp soak up the Cajun-spiced tomato broth, making every bite irresistible. Serve over rice or with crusty bread to soak up the sauce!

Tip: For extra heat, add a pinch of cayenne pepper with the Cajun seasoning.

Lemon Herb Instant Pot Shrimp Pasta

This bright and zesty Lemon Herb Instant Pot Shrimp Pasta comes together in minutes, making it perfect for busy weeknights when you crave something fresh yet fuss-free.

• 8 oz linguine pasta, broken in half
• 1 lb large shrimp, peeled and deveined
• 2 cups low-sodium chicken broth
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp unsalted butter
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• Lemon wedges (for serving)

1. Add the linguine, chicken broth, garlic, lemon juice, butter, oregano, red pepper flakes, and salt to the Instant Pot, ensuring the pasta is mostly submerged.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 4 minutes. Quick release the pressure immediately when done.
3. Stir in the shrimp, then close the lid and let residual heat cook them for 3–4 minutes (they should turn pink and opaque).
4. Gently toss in the fresh parsley and serve with lemon wedges for an extra citrus kick.

The magic here? The pasta absorbs all the lemony, garlicky broth while staying perfectly al dente—no draining required! The shrimp cook effortlessly in the residual heat, keeping them tender.

Tip: For a richer sauce, stir in 1/4 cup heavy cream or grated Parmesan after cooking.

Coconut Curry Instant Pot Shrimp

This creamy, fragrant shrimp curry comes together in minutes thanks to the Instant Pot—perfect for busy weeknights when you crave something cozy but don’t want to fuss.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lb large shrimp, peeled and deveined
• 1 tbsp lime juice
• ¼ cup chopped fresh cilantro

Instructions

1. Set the Instant Pot to Sauté mode. Add 1 tbsp coconut oil, then sauté 1 small yellow onion for 3 minutes until softened. Stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp red curry paste; cook for 1 minute until fragrant.
2. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar, scraping the bottom to deglaze. Cancel Sauté mode.
3. Add shrimp, stirring to coat. Secure the lid, set the valve to Sealing, and cook on High Pressure for 1 minute. Quick-release the pressure.
4. Stir in 1 tbsp lime juice and ¼ cup cilantro. Serve over rice.

The magic here? The shrimp stay plump and tender—no rubbery texture—while the curry infuses them with sweet, tangy, umami depth.

Tip: For extra heat, add a sliced Thai chili with the garlic and ginger.

Instant Pot Shrimp Scampi

This buttery, garlicky shrimp scampi comes together in minutes thanks to the Instant Pot—perfect for busy weeknights when you’re craving restaurant-quality flavor at home.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 8 oz linguine, broken in half (optional, for serving)

Instructions:

1. Set the Instant Pot to Sauté and melt the butter. Add the garlic and red pepper flakes, stirring for 30 seconds until fragrant.
2. Pour in the white wine, scraping any browned bits from the bottom. Simmer for 1 minute, then add the shrimp, salt, and black pepper.
3. Secure the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 1 minute. Quick-release the pressure immediately.
4. Stir in the lemon juice and parsley. If serving with pasta, toss cooked linguine directly into the pot to soak up the sauce.

The magic here? The shrimp stay plump and juicy thanks to the Instant Pot’s speedy pressure cooking, while the garlic-wine sauce gets deeply infused into every bite.

Tip: For extra richness, swirl in a tablespoon of cold butter at the end—it’ll give the sauce a glossy, velvety finish.

Spicy Instant Pot Shrimp Tacos

These zesty shrimp tacos come together in a flash, packing bold flavor and juicy texture—perfect for busy weeknights when you crave something fresh and fiery.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 cup chicken or vegetable broth
• 2 tbsp lime juice
• 8 small corn tortillas, warmed
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Add 2 tbsp olive oil, then toss in the shrimp, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, and 1/4 tsp cayenne pepper. Cook for 2 minutes, stirring, until shrimp are lightly pink but not fully cooked.
2. Pour in 1/2 cup broth and 2 tbsp lime juice, then secure the lid. Cook on High Pressure for 1 minute, then quick-release the steam.
3. Serve shrimp in warmed tortillas, topped with diced red onion and cilantro, with lime wedges on the side.

The magic here? The Instant Pot locks in the shrimp’s succulence while infusing every bite with smoky-spicy depth—no rubbery seafood in sight!

Tip: For crunch, add quick-pickled jalapeños or shredded cabbage right before serving.

Instant Pot Shrimp Fried Rice

This speedy shrimp fried rice comes together in minutes thanks to your Instant Pot, packing all the savory, garlicky goodness of takeout—without the wait.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 2 large eggs, lightly beaten
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, thinly sliced

Instructions:

1. Set the Instant Pot to Sauté mode (Normal). Add 1 tbsp vegetable oil and the shrimp. Cook for 2 minutes, stirring occasionally, until just pink. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil, garlic, and peas and carrots. Sauté for 1 minute until fragrant.
3. Push the veggies to one side and pour in the eggs. Scramble gently for 1 minute until softly set.
4. Add the rice, cooked shrimp, soy sauce, oyster sauce, sesame oil, and sugar. Stir-fry for 3 minutes, breaking up clumps, until everything is evenly coated and heated through.
5. Turn off the Instant Pot and fold in the green onions.

The magic here? The Instant Pot locks in moisture, so the rice stays fluffy while soaking up every drop of that glossy, umami-packed sauce.

Tip: For extra crunch, top with a sprinkle of crispy fried shallots right before serving.

Creamy Instant Pot Shrimp Alfredo

This rich and velvety shrimp Alfredo comes together in minutes thanks to your trusty Instant Pot—no fuss, no extra pans, just dreamy comfort food.

Ingredients:

• 8 oz fettuccine, broken in half
• 1 lb large shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Add fettuccine, chicken broth, heavy cream, butter, garlic, Italian seasoning, salt, and black pepper to the Instant Pot. Stir gently to combine.
2. Secure the lid and set to Manual High Pressure for 4 minutes. Quick release when done.
3. Switch to Sauté mode. Add shrimp and cook for 2–3 minutes, stirring occasionally, until pink and opaque.
4. Turn off heat, stir in Parmesan cheese until melted, then garnish with fresh parsley.

The magic here? The pasta cooks right in the sauce, soaking up all that creamy garlicky goodness for maximum flavor in every bite.

Tip: For extra depth, swap half the broth for dry white wine—just deglaze the pot first!

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits brings Southern comfort to your table in a fraction of the time—creamy, savory, and packed with flavor.

• 1 cup stone-ground grits
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 green onions, sliced
• 1/2 cup shredded cheddar cheese

1. Add grits, chicken broth, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper to the Instant Pot. Stir, then secure the lid. Cook on High Pressure for 10 minutes, then let pressure release naturally for 5 minutes before quick-releasing the rest.
2. While grits cook, melt butter in a skillet over medium heat. Add shrimp, garlic, smoked paprika, and cayenne (if using). Sauté 2–3 minutes until shrimp turn pink, then remove from heat.
3. Stir shredded cheddar into the cooked grits until melted. Top with shrimp and garnish with green onions.

The smoky paprika and creamy cheese grits balance the plump shrimp perfectly—this dish feels indulgent but comes together in under 30 minutes.

Tip: For extra richness, swap half the broth with water and add a splash of hot sauce to the shrimp!

Teriyaki Instant Pot Shrimp Bowl

This fuss-free bowl comes together in minutes, with juicy shrimp glazed in a sweet-savory teriyaki sauce—all thanks to your Instant Pot!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp sesame oil
• 2 cups cooked jasmine rice
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Set the Instant Pot to Sauté mode. Add the sesame oil, then the shrimp, and cook for 1 minute per side until just pink. Transfer to a plate.
2. In the same pot, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger. Simmer for 2 minutes, stirring often.
3. In a small bowl, mix the cornstarch and water, then stir into the sauce. Cook for 1 minute until thickened.
4. Return the shrimp to the pot, tossing to coat in the sauce. Press Cancel to turn off the heat.
5. Divide the rice among bowls, top with shrimp and sauce, then sprinkle with sesame seeds and green onions.

The magic here? The Instant Pot locks in the shrimp’s tenderness while reducing the sticky-sweet glaze to perfection—no takeout required.

Tip: For extra crunch, add quick-pickled cucumbers or shredded carrots to your bowl!

Instant Pot Shrimp Jambalaya

This zesty jambalaya comes together in a flash, packing bold Creole flavors and plump shrimp into every bite—perfect for busy weeknights when you crave something hearty.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 oz andouille sausage, sliced into rounds
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 1.5 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion, bell pepper, celery, and garlic. Cook for 3 minutes until softened.
2. Add andouille sausage and cook for 2 more minutes. Stir in diced tomatoes, rice, chicken broth, 1 tbsp Cajun seasoning, 1 tsp thyme, 1/2 tsp smoked paprika, and 1/4 tsp salt. Scrape the bottom to prevent sticking.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
4. Stir in shrimp, then close the lid (no pressure needed) and let sit for 3–4 minutes until shrimp turn opaque. Garnish with green onions.

The magic here? The rice absorbs all the smoky-spicy flavors while staying perfectly tender—no mushy grains! Plus, the shrimp cook gently in the residual heat for a silky texture.

Tip: For extra depth, deglaze the pot with a splash of broth after sautéing the veggies to scrape up any browned bits.

Instant Pot Shrimp Etouffee

This Cajun-inspired shrimp étouffée comes together in a flash thanks to the Instant Pot, delivering rich, velvety flavor without the fuss.

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb large shrimp, peeled and deveined
• 2 tbsp chopped fresh parsley
• Cooked white rice, for serving

Instructions:

1. Set the Instant Pot to Sauté and melt the butter. Add the onion, celery, and bell pepper; cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
2. Sprinkle in the flour and stir constantly for 1 minute to form a roux. Pour in the diced tomatoes, chicken broth, smoked paprika, thyme, cayenne, salt, and black pepper, scraping the bottom to deglaze.
3. Secure the lid, set to Manual High Pressure for 5 minutes. Once done, quick-release the pressure.
4. Switch back to Sauté and add the shrimp. Cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Stir in the parsley.
5. Serve hot over rice.

The magic here? The Instant Pot builds deep flavor in minutes, and the shrimp stay perfectly tender without overcooking.

Tip: For extra richness, swirl in a tablespoon of butter at the end!

Instant Pot Shrimp Paella

This speedy version of Spanish paella delivers all the bold flavors of the classic dish—without the fuss of constant stirring.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 cups short-grain rice (like Arborio or Bomba)
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads (or 1/2 tsp turmeric for color)
• 1 3/4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup frozen peas
• Lemon wedges and chopped parsley for garnish

Instructions

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and bell pepper. Cook 3 minutes until softened. Stir in garlic and cook 30 seconds.
2. Add rice, 1/2 tsp smoked paprika, and 1/4 tsp saffron (or turmeric), stirring to coat. Pour in 1 3/4 cups chicken broth and drained tomatoes, scraping the bottom to prevent sticking.
3. Lock lid, set valve to Sealing, and cook on High Pressure for 6 minutes. Quick-release pressure.
4. Arrange shrimp on top of rice, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cover with lid (no pressure) and let residual heat cook shrimp 5 minutes until opaque.
5. Stir in 1/4 cup frozen peas. Garnish with lemon wedges and parsley.

The magic here? The rice stays perfectly tender while the shrimp gently steams on top—no rubbery seafood or mushy grains in sight.

Tip: For crispy-bottomed rice (called socarrat), transfer the paella to a skillet after cooking and broil 2–3 minutes.

Instant Pot Shrimp Chowder

This creamy, comforting chowder comes together in a flash thanks to the Instant Pot, delivering rich flavor with minimal fuss.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• 1 lb medium shrimp, peeled and deveined
• 2 cups chicken or seafood broth
• 1 lb Yukon Gold potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp butter, then add the onion, celery, and 2 cloves minced garlic. Cook for 3–4 minutes until softened.
2. Stir in 1 tsp smoked paprika, 1/2 tsp thyme, and 1/4 tsp cayenne (if using). Add the shrimp and cook just until pink, about 2 minutes. Transfer shrimp to a plate and set aside.
3. Pour in 2 cups broth, scraping the bottom to loosen any browned bits. Add the potatoes and corn, then lock the lid. Cook on High Pressure for 5 minutes, then quick-release.
4. Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Return the shrimp to the pot and let warm through for 1–2 minutes. Garnish with 2 tbsp parsley.

The smoky paprika and sweet corn balance beautifully with the tender shrimp—plus, the Instant Pot keeps the potatoes perfectly creamy without turning mushy.

Tip: For extra richness, swap half the broth for clam juice.

Instant Pot Shrimp Fajitas

These sizzling shrimp fajitas come together in a flash, packing all the bold flavors of your favorite restaurant dish—right from your Instant Pot!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers (any color), thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken or vegetable broth
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Warm tortillas, for serving

Instructions:

1. Set your Instant Pot to Sauté mode. Add 2 tbsp olive oil, then sauté the bell peppers and onion for 3–4 minutes until slightly softened.
2. Stir in the minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 30 seconds until fragrant.
3. Pour in 1/4 cup broth, scraping the bottom to deglaze. Add the shrimp, tossing to coat in the spices.
4. Secure the lid, set to Manual/Pressure Cook on High for 1 minute. Quick-release the pressure when done.
5. Squeeze lime juice over the shrimp and sprinkle with fresh cilantro. Serve immediately with warm tortillas.

The magic here? The shrimp stay plump and juicy while soaking up the smoky-spiced pepper mix—no rubbery seafood in sight!

Tip: For extra char, toss the cooked fajitas under the broiler for 2–3 minutes before serving.

Instant Pot Shrimp Biryani

This fragrant one-pot wonder brings restaurant-quality biryani to your table in half the time—thanks to the magic of the Instant Pot!

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 1 lb large shrimp, peeled and deveined
• 1 yellow onion, thinly sliced
• 1/2 cup plain yogurt
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cinnamon stick
• 3 green cardamom pods
• 1 bay leaf
• 1.5 cups chicken broth
• 2 tbsp ghee or butter
• 1/2 cup cilantro, chopped (for garnish)
• Salt to taste (start with 1 tsp)

Instructions:

1. Set Instant Pot to Sauté. Melt 2 tbsp ghee, then add 1 sliced onion and cook 5 minutes until soft. Stir in 3 cloves garlic, 1 tbsp ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne, 1 cinnamon stick, 3 cardamom pods, and 1 bay leaf. Cook 1 minute until fragrant.
2. Add shrimp and 1/2 cup yogurt, stirring gently to coat. Cook 2 minutes, then transfer shrimp to a plate.
3. Layer 1.5 cups rice in the pot, pour in 1.5 cups broth and 1 tsp salt. Scrape any browned bits. Nestle shrimp on top (do not stir).
4. Seal lid, set to High Pressure for 5 minutes. Let pressure release naturally for 10 minutes, then quick-release.
5. Discard whole spices. Fluff rice gently with a fork, mixing in shrimp. Garnish with 1/2 cup cilantro.

The genius here? The shrimp stays juicy while the rice absorbs every drop of that spiced yogurt sauce—no soggy grains or rubbery seafood in sight.

Tip: For extra flair, sprinkle fried onions (available at Indian grocers) on top just before serving.

Instant Pot Shrimp Ceviche

This quick and vibrant ceviche lets your Instant Pot do the heavy lifting, so you get tender shrimp and bold citrus flavors without the wait.

Ingredients:

• 1 lb raw shrimp, peeled and deveined (tails removed)
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1/2 cup diced red onion
• 1 cup diced English cucumber
• 1/2 cup chopped cilantro
• 1 jalapeño, seeded and finely minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced (for garnish)
• Tortilla chips (for serving)

Instructions:

1. Add 1 cup water to the Instant Pot and place shrimp in a steamer basket. Seal the lid, set to High Pressure for 1 minute, then quick-release. Transfer shrimp to a bowl of ice water to stop cooking; drain and pat dry.
2. In a large bowl, combine cooked shrimp, 1 cup lime juice, 1/2 cup red onion, 1 cup cucumber, 1/2 cup cilantro, jalapeño, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to coat.
3. Refrigerate for 15 minutes to let flavors meld (the lime juice will “cook” the shrimp further). Fold in diced avocado just before serving.
4. Serve chilled with tortilla chips for scooping.

The magic here? The Instant Pot ensures plump, perfectly cooked shrimp every time—no rubbery texture—while the quick chill keeps the veggies crisp and bright.

Tip: For extra zing, add a splash of orange juice to the marinade.

Instant Pot Shrimp Stir-Fry

This lightning-fast stir-fry delivers big flavor with minimal effort—perfect for busy weeknights when you crave something fresh and vibrant.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 green onions, sliced (for garnish)

Instructions:

1. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil, then sauté garlic and ginger for 30 seconds until fragrant.
2. Add shrimp and cook 1 minute per side (just until pink). Transfer to a plate.
3. Add bell pepper and snap peas to the pot. Sauté 2 minutes until slightly tender.
4. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes. Pour over veggies, stirring to coat.
5. Return shrimp to the pot. Press Cancel, then secure the lid. Cook on Manual (High Pressure) for 1 minute. Quick-release pressure.
6. Stir in cornstarch slurry and simmer 1 minute (Sauté mode) until glossy. Garnish with green onions.

The magic here? Pressure-cooking locks in the shrimp’s juiciness while infusing every bite with sweet-spicy glaze. No more rubbery seafood!

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Instant Pot Shrimp Cocktail

This Instant Pot shrimp cocktail is a game-changer—juicy, perfectly cooked shrimp with a zesty kick, ready in minutes with zero fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 1 cup water
• 1 lemon, sliced
• 2 cloves garlic, smashed
• 1 tbsp Old Bay seasoning
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1 bay leaf
• Ice bath (for shocking)

Instructions:

1. Add water, lemon slices, garlic, Old Bay seasoning, salt, peppercorns, and bay leaf to the Instant Pot. Stir to combine.
2. Place shrimp in a steamer basket (or on a trivet) and lower into the pot. Seal lid, set to High Pressure for 0 minutes (yes, zero—it’ll cook during the quick pressurization!).
3. Once done, immediately release pressure manually. Transfer shrimp to an ice bath to stop cooking—this keeps them plump and tender.
4. Drain and serve chilled with cocktail sauce.

The magic here? The Instant Pot’s steam locks in all the briny, citrusy flavor without overcooking—so every bite is succulent.

Tip: For extra flavor, let the shrimp marinate in the cooking liquid (off heat) for 5 minutes before shocking.

Instant Pot Shrimp and Broccoli

This lightning-fast dish delivers tender shrimp and crisp-tender broccoli in a savory garlic-ginger sauce—perfect for busy weeknights when you need dinner in a flash.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions:

1. Set Instant Pot to Sauté mode. Add olive oil, garlic, and ginger; cook for 1 minute until fragrant.
2. Stir in soy sauce, honey, rice vinegar, red pepper flakes, and water. Add broccoli, tossing to coat.
3. Layer shrimp on top (do not stir). Secure lid, set valve to Sealing, and cook on High Pressure for 1 minute.
4. Quick-release pressure. Stir gently to combine, letting residual heat finish cooking the shrimp (they should be opaque and pink).

The magic here? The broccoli stays vibrantly crisp while soaking up the sweet-spicy sauce—no mushy veggies here!

Tip: For extra richness, stir in 1 tbsp butter at the end until melted.

Conclusion

With 20 delicious Instant Pot shrimp recipes, busy cooks can enjoy quick, flavorful meals any night of the week! Whether you’re craving zesty, spicy, or creamy dishes, there’s something here for everyone. Give these recipes a try, then let us know which ones you loved in the comments below. Don’t forget to share your favorites on Pinterest so others can enjoy these easy, tasty meals too!