Zesty Garlic Shrimp Stir-Fry with Cauliflower Rice and Snap Peas Made Easy in the Instant Pot
Enjoy the tangy flavors of this sensational instant pot garlic shrimp stir-fry, served over guilt-free cauliflower rice with a satisfying crunch from snap peas. With the convenience of the instant pot, you can have a low-carb, high-protein meal packed with flavor in no time.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 large cauliflower head, grated into "rice"
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon ginger, grated
- 1 teaspoon red pepper flakes (optional)
- Fresh cilantro, for garnish
- Salt and black pepper, to taste
steps
- 1.
Turn on the instant pot and select the "Sauté" function. Heat olive oil inside the pot, then add minced garlic, ginger, and red pepper flakes. Sauté for 1 minute until aromatic.
- 2.
Add shrimp to the instant pot and cook for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside.
- 3.
Add snap peas to the instant pot and sauté for 2-3 minutes until slightly tender. Remove from the pot and set aside.
- 4.
Turn off the "Sauté" function. Add sesame oil and cauliflower rice in the instant pot. Stir well to coat the rice in oil. Place the lid on the instant pot, ensuring the vent is in the sealing position.
- 5.
Select the "Manual" or "Pressure Cook" function and set the timer for 3 minutes. Once the cooking cycle is complete, perform a quick release of pressure.
- 6.
Carefully remove the lid and stir the cooked cauliflower rice. Return the cooked shrimp and snap peas to the instant pot.
- 7.
Add low-sodium soy sauce, salt, and black pepper. Stir well to combine all the flavors. Select the "Sauté" function and cook for an additional 2-3 minutes to heat through.
- 8.
Serve the zesty garlic shrimp stir-fry with cauliflower rice onto plates. Garnish with fresh cilantro leaves.
