Instant Pot Coconut Lime Shrimp Rice
Instant Pot Coconut Lime Shrimp Rice is a vibrant, tropical dish that brings the flavors of summer to your table. This quick and easy recipe features succulent shrimp cooked in creamy coconut milk, brightened by zesty lime, all served over perfectly fluffy jasmine rice. Ideal for busy weeknights or impressing guests, this meal is a delightful blend of flavors and textures that will transport you to a beachside paradise with every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- Juice and zest of 2 limes
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Gather all ingredients to streamline the cooking process.
- Set your Instant Pot to 'Sauté' mode. Add a splash of oil and sauté minced garlic until fragrant (about 1 minute).
- Stir in the jasmine rice, allowing it to toast slightly (about 2 minutes).
- Pour in the coconut milk and vegetable broth, scraping any bits from the bottom.
- Add lime juice, lime zest, salt, and pepper; stir well.
- Close the lid and cook on high pressure for 5 minutes. Allow natural pressure release for 5 minutes before quick-releasing remaining pressure.
- Stir in shrimp until they turn pink (about 2 minutes). Serve warm with extra lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
Keywords: For added flavor, consider incorporating bell peppers or snap peas. Substitute shrimp with chicken or tofu for different protein options. To prevent dryness when reheating leftovers, add a splash of coconut milk or water.