Instant Pot Cilantro Lime Shrimp Rice Bowls
Instant Pot Cilantro Lime Shrimp Rice Bowls are a vibrant, flavor-packed dish that combines succulent shrimp, fluffy jasmine rice, and the zesty freshness of lime and cilantro. This quick recipe is perfect for busy weeknight dinners or casual gatherings, allowing you to savor a delightful taste of summer in every bite. With minimal prep time and easy cooking, you’ll have a mouthwatering meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1 cup jasmine rice, rinsed
- 1 cup low-sodium vegetable broth
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt to taste
Instructions
- Gather all ingredients and ensure the shrimp is thawed. Rinse jasmine rice under cold water until it runs clear.
- Set the Instant Pot to 'Sauté' mode. Add olive oil, garlic, and cilantro; sauté for 1 minute until fragrant.
- Add rinsed rice and vegetable broth; stir gently.
- Close the lid and set to 'Manual' mode on high pressure for 5 minutes.
- After cooking, perform a quick release. Stir in shrimp and lime juice.
- Close the lid again for an additional 5 minutes on 'Keep Warm' to cook the shrimp through.
- Serve topped with sliced avocado and pico de gallo.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg
Keywords: Customize by swapping shrimp for chicken or tofu. Add black beans for extra protein or spice it up with jalapeños. Store leftovers in airtight containers for up to three days.