Instant Pot® Coconut-Caramel Shrimp
Description
This Americanized version of Vietnamese coconut-caramel shrimp is made in the Instant Pot® and is excellent when served with jasmine rice cooked in coconut milk.
Ingredients
•
3 tablespoons coconut water
•
7 tablespoons white sugar
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1/2 cup coconut water
•
1/4 cup fish sauce
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1 pound uncooked medium shrimp, peeled and deveined
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2 tablespoons minced fresh ginger root
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1 tablespoon finely grated garlic
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1/4 teaspoon crushed black pepper
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2 teaspoons tapioca flour
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
2
Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
3
Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
4
Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
6
Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.