Instant Pot Cilantro-Coconut Shrimp and Broccoli

by

Janet Zimmerman

POSTED Mon, January 6, 2020

Serves

2

Total Time

20 MINS

Calories

1234

I got the idea for this dish from a Food & Wine magazine recipe, though the original recipe felt confusing and unnecessarily complicated. I kept the flavors, but streamlined the cooking process, and added noodl...

recipe-image

    INGREDIENTS


  • Scallion icon
    Scallion

    1 (about 15 g)chopped

  • Coconut milk icon
    Coconut milk

    397.25 g (about 397 ¼)

  • Cilantro icon
    Cilantro

    2 cups (about 57.6 g)

  • Jalapeño pepper icon
    Jalapeño pepper

    1 (about 14 g)seeded, chopped

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)

  • Kosher salt icon
    Kosher salt

    1 ½ teaspoons (about 4.27 g)

  • Water icon
    Water

    ¾ cup (about 180 g)

  • Chinese wheat noodles icon
    Chinese wheat noodles

    113.5 g (about ½ cup)

  • Shrimp icon
    Shrimp

    283.75 g (about 31 ½)peeled

  • Broccoli icon
    Broccoli

    227 g (about ⅔)florets of

    METHOD


  • 1. Add coconut milk, cilantro, jalapeño pepper, garlic clove, scallion and kosher salt to a clean blender jug
  • 2. Blend until smooth
  • 3. Transfer sauce to inner pot
  • 4. Add water to the inner pot
  • 5. Heat - Sauté, More
  • 6. Heat until simmering while stirring occasionally
  • 7. Break up the noodles into 3 or 4 pieces
  • 8. Add chinese wheat noodles to the inner pot
  • 9. Layer with shrimps and broccoli
  • 10. Close and lock the lid and turn the steam release handle to Sealing
  • 11. Pressure cook - Manual, Low, 0 min
  • 12. Release pressure - Quick venting
  • 13. Gently stir the mixture until the broccoli and shrimp are coated with sauce
  • 14. Ladle into bowls and serve immediately

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