Instant Pot Thai Coconut Shrimp is a delicious dish full of exotic flavors. Hi friends, it is Jennifer from JENRON DESIGNS, and today I am sharing a flavorful, dish that we love. It is filled with so much exotic flavor you will feel like you took a trip to Thailand.
We have always been big fans of Thai cuisine, in case you missed a few of our other recipes check out Thai Basil Chicken Fried Rice, and Thai Green Curry Chicken. Having the ability to recreate a few of the dishes at home and tweak them to our tastes has been high on our priority list. Today, I am sharing our version of Instant Pot Thai Coconut Shrimp.
As you can see with the ingredients below, I have taken a few liberties. I am using a local hot Jalapeno pepper & Blueberry jelly, called Blue Blazes, which is delicious. If you can not find a jalapeno blueberry variety like this, know that any hot pepper jelly will work just fine. We just personally love this particular one for this dish since the blueberry mixes nicely with the coconut milk.
Set your Instant Pot to the saute’ setting for 10 minutes. Add 2 tbsp. of olive oil and saute using a Spurtle HERE– your peppers, onions, and garlic for 6-7 minutes.
Next, add in your baby corn pre-chopped into thirds and lightly saute for the remainder of your saute time. Then pour in your coconut milk, water, and jasmine rice.
Place lid on your Instant Pot making sure to seal properly, and set to the Rice setting, and cook for 10 minutes.
Note: at the end of cooking you will not have to vent the steam from the Instant Pot when using the Rice setting, since no pressure will build up.
While rice is cooking, in a separate bowl create your shrimp marinade by mixing Sriracha, pepper jelly, lime juice, lime zest, salt, and 2 tbsp. of finely chopped cilantro. Toss in pre-cooked, deveined, shrimp making sure the tails are removed and allow shrimp to sit in the mixture until your rice is done cooking.
Stir in the entire shrimp marinade into your Instant Pot. Gently stir using Spurtles, to incorporate the shrimp and all the sweet marinade. Serve warm and top with Chinese noodles for a crunch and fresh cilantro. Find more of Jen’s favorite recipes made in the 3 Qt. Instant Pot.
Instant Pot Thai Coconut Shrimp
Instant Pot Thai Coconut Shrimp
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Bamboo Spurtles
- 1 lb Pre Cooked Shrimp steamed, peeled, deveined, tails removed
- 2 cup Jasmine Rice
- 2 medium Red Pepper chopped
- 1 medium Onion, Sweet chopped
- 2 tbsp garlic minced
- 13.5 oz Coconut Milk
- 8 oz water
- 2 tbsp Olive Oil *I used Bakolati Hot Chili Olive Oil for additional heat
- 15 oz Baby Corn drained, chopped in thirds
- 4 tbsp Hot Pepper Jelly Any jelly that is sweet and hot will work, I used Blue Blazes-a jalapeno blueberry
- 2 tbsp Sriracha 2 tbsp for marinade recipe, *allow extra to garnish the top optional
- 6 tbsp Lime Juice fresh
- 1 tbsp Lime Zest
- 1 tsp salt
- 1 bunch Cilantro 2 tbsp for marinade, *optional garish
- 1 can Chinese Noodles *optional garnish
- Set Instant Pot to the saute' setting for 10 minutes. Add 2 tbsp. of olive oil and saute using Spurtles HERE– your peppers, onions, and garlic for 6-7 minutes.
- Next add in your pre chopped baby corn and lightly saute for the remainder of your saute time.
- Then pour in your coconut milk, water, and jasmine rice.
- Place lid on your Instant Pot making sure to seal properly, and set to Rice setting and cook for 10 minutes. Note: at the end of cooking you will not have to vent the steam from the Rice setting.
- While rice is cooking, in a separate bowl create your shrimp marinade by mixing Sriracha, pepper jelly, lime juice, lime zest, salt and 2 tbsp of cilantro.
- Toss in precooked, deveined shrimp, with tails removed. Allow to sit in mixture until your rice is cooked.
- Once rice is done cooking stir in the entire shrimp marinade into your Instant Pot while warm.
- Serve warm and top with chinese noodles for a crunch and fresh cilantro.
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