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Instant Pot Shrimp Salad
Course
lunch
Cuisine
South East Asian
Keyword
butter, Shrimp Salad
Prep Time
20
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
Calories
158
kcal
Author
Corrie
Ingredients
1
cup
water
¾
lb
medium frozen shrimp
peeled and deveined
1
tablespoon
butter
melted
2
tablespoon
fresh lime juice
Salt and ground black pepper
as required
⅓
cup
fresh mint
3
tablespoon
red onion
chopped
1
garlic clove
peeled
¼
cup
olive oil
2
tablespoon
fresh lime juice
1
tablespoon
rice vinegar
1
teaspoon
fish sauce
¼
teaspoon
honey
⅛
teaspoon
chili paste
6
cup
romaine lettuce
chopped
2
cups
zucchini
julienned
1
red chili
sliced thinly
½
cup
raw unsalted peanuts
toasted
Instructions
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.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
1
mg
|
Sodium:
138
mg
|
Potassium:
418
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
6538
IU
|
Vitamin C:
32
mg
|
Calcium:
54
mg
|
Iron:
1
mg