Summer is prime shrimp season and while we live in Colorado far from the ocean it’s still one of my favorite dishes, especially if you can get your hands on a fresh catch. If not frozen still works out pretty good and makes it easy to enjoy a shrimp boil anytime of year.
In the south, shrimp is cooked up outside in a big stock pot over a high heat. It’s not complicated to make but it does make the kitchen pretty hot. Cooking this dish up in the instant pot means you can easily have dinner on the table in minutes, all without adding extra heat into your house. Instant Pot Shrimp is the perfect spin on a classic summer dish and once you’ve tried it you’ll never make it the old way again!
Instant Pot Shrimp Recipe
Instant Pot Shrimp Ingredients
- 1/2 lb shrimp per person
- Fresh corn (1 ear per person)
- Red potatoes
- Cajun Seasoning
- Spicy Sausage
After cleaning the corn place the corn, sausage and potatoes into the instant pot with 4 cups of water. In this instance I used frozen sausage and it came out perfectly but you could use defrosted.
Add in 4 tablespoons creole seasoning. You can use whatever your preferred pre-made brand is. I really like Ton Chacheres but there are tons of different options available.
Set the instant pot to high pressure for 3 minutes. If you are using frozen shrimp, defrost under cold water while the rest cooks. Once the pressure cycle completes allow to slow release for 5 minutes and then quick release the rest of the pressure.
Leave the lid off and set the instant pot to saute. This will bring the pot to a fast boil. If you used frozen sausage retrieve it from the pot and cut into small pieces. Add the shrimp and cook for 4-5 minutes until pink.
Serve with lemon and butter and eat out on the patio!
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Interested in other summer recipes for your Instant Pot? Check out my Instant Pot Roast Chicken!
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