First things first, I need everyone to drop everything they are doing and focus on only this for the next ten minutes, because it is absolutely mandatory that you understand the magic of this shrimp. This is my favorite new recipe, and I have made it twice within one week (and have another bag of frozen shrimp in the freezer to make it again)!
It. Is. Revolutionary. Reasons:
- It no joke takes less than 5 minutes of prep
- It only has a 2 minute cook time (not including time it takes IP to come to pressure)
- It is THE yummiest shrimp I’ve ever had
The prep: you throw a bag of large, shell on frozen shrimp into the Instant Pot. You add water, lemon juice, and Old Bay. Stir it up. Turn on the Instant Pot. Done! That’s all there is to it, and it is quite possibly the easiest recipe I’ve ever made, but it is so. good. I. could. die.
The flavor of the Old Bay and lemon juice cooks into the shrimp, and by the end of the 2 minute high pressure cook time, the shrimp have not only thawed, but are cooked to tender perfection – no overcooked, rubbery shrimp here. Just perfect, moist shrimp with that delicious poppy bite.
I don’t know if your grocery store has this, but my grocery store (Harris Teeter) has something called “EZ Peel Shrimp.” So what that looks like is a shrimp that is sliced down the back and de-veined, but the rest of the peel is left on. Meaning you still get the flavor of the shell cooking into the shrimp and “broth,” but you have none of the peeling and de-veining work.
So if you can find those, USE THEM. If not, use whatevs. As long as they are raw shrimp with the peel left on, it should work just fine.
And the flavor of these, you guys. They are deeply seasoned with the Old Bay, which gives such a savory, spicy punch, and they are bright from the lemon juice.
This is also a great make ahead meal if you like getting things done in advance. And when you throw the shrimp in a tupperware, fill the tupperware up with the cooking liquid so the shrimp continues to marinate in that flavor-bomb goodness.
I’ll change your world, peeps. Especially for those looking for uber easy weeknight meals, because it straight up doesn’t get any easier or better than this!
My little boy is super super sick right now, so I’m going to cut this a little bit short and go cuddle his cute little butt. It’s a PJ and movie day over here. Have a wonderful day filled with (hopefully) piles and piles of this delicious shrimp!Print
World’s Easiest Instant Pot Frozen Shrimp
- Prep Time: 3 mins
- Cook Time: 2 mins
- Total Time: 5 minutes
- Yield: 4 servings 1x
- 32 oz bag FROZEN, large, peel-on, raw shrimp (I use the EZ Peel kind*)
- 1 cup water
- 1/4 cup Old Bay seasoning
- 2 lemons
- To your Instant Pot, add your frozen shrimp
- To this, pour in your water, juice both the lemons into the pot, and throw the juiced halves in there too. Add your Old Bay. Stir everything to totally combine, breaking up any frozen shrimp that have stuck together as much as you can (if some are really stuck, don’t worry about it)
- Set the Instant Pot to manual high pressure for 2 minutes (1 minute if your shrimp are smaller). When it’s finished, quick release the pressure, and you’re all done!
UPDATE – There has been lots of variation in people’s success with this after trying. Some people LOVE it and some people are having trouble with the shrimp being overcooked. I think it’s crucial for the shrimp to be large/jumbo, frozen, raw, and peel on for this to work and be super delicious! Let me know if you have any questions.
*My grocery store carries “EZ Peel” frozen shrimp, which are sliced down the back and de-veined, but the rest of the peel is left on. This takes the work out of de-veining but still allows you to cook the shrimp with the shell on, which imparts some yummy flavor. If your grocery store doesn’t have these, you can use regular peel-on shrimp, just make sure they are frozen and raw.
If making this meal ahead of time, add the shrimp to a tupperware and then fill the tupperware up with the cooking liquid so the shrimp marinates in it as it sits.
Total cook time doesn’t account for the time it takes for the Instant Pot to come to pressure. Since the shrimp is frozen, it takes a bit. I’ve never timed it, but my guess would be somewhere between 10-20 minutes?
- Serving Size: 1/4 of the shrimp
- Calories: 165
- Sugar: 1 g
- Fat: 2 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 30 g
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!
In the mood for more yummy shrimp recipes? Check these out: