Instant Pot Shrimp Salad

Here is a great and elegant recipe of salad with an Asian flair that is good enough for a lunchtimemeal… The sweet, spicy and tangy dressing adds a refreshing tasty twist in the combo of shrimp and fresh veggies.

Instant Pot Shrimp Salad
5 from 1 vote
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Course: lunch
Cuisine: South East Asian
Keyword: butter, Shrimp Salad
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 4
  • 1 cup water
  • 3/4 lb medium frozen shrimp peeled and deveined
  • 1 tbsp butter melted
  • 2 tbsp fresh lime juice
  • Salt and ground black pepper as required
  • 1/3 cup fresh mint
  • 3 tbsp red onion chopped
  • 1 garlic clove peeled
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1/4 tsp honey
  • 1/8 tsp chili paste
  • 6 cup romaine lettuce chopped
  • 2 cups zucchini julienned
  • 1 red chili sliced thinly
  • 1/2 cup raw unsalted peanuts toasted
  • In the bottom of Instant Pot, arrange a steamer trivet and pour water
  • Arrange the shrimp on top of trivet in a single layer.
  • Drizzle with melted butter and lemon juice. Sprinkle with salt and black pepper. 
  • Secure the lid and turn to “Seal” position.
  • Select “Steam” and just use the default time of 2 minutes. 
  • Press “Cancel” and allow a natural release.
  • Carefully, remove the lid and transfer the shrimp onto a plate.
  • For the dressing: in a food processor, add all the ingredients except the Serrano peppers and pulse until smooth. 
  • In a large bowl, add all the salad ingredients and shrimp and mix well.
  • Drizzle with the dressing and toss to coat. 
  • Serve immediately.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Instant Pot Recipes? Corrie Cooks

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