Cilantro-Coconut Shrimp and Broccoli

I got the idea for this dish from a Food & Wine magazine recipe, though the original recipe felt confusing and unnecessarily complicated. I kept the flavors, but streamlined the cooking process, and added noodles to make it a complete meal. It’s important to use the right size shrimp and keep them cold right until they are cooked so they don’t overcook.

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 2 servings, broccoli florets, chinese wheat noodles, coconut milk, contributed, cook 8 min, dinner, easy, garlic clove, instant pot pressure cooker, instant pot recipe, instant pot seafood recipes, instant pot shrimp recipe, jalapeno, Janet Zimmerman, kosher salt, loosely packed cilantro, modern, peeled shrimp, prep 12 min, pressure cook, pressure cooker recipes, sauté, scallion, seafood recipes, shrimp, shrimp recipe, water

Prep Time

12 min

Cook Time

8 min

Servings

2 servings

Ingredients

14 oz coconut milk
2 cups loosely packed cilantro
1 jalapeno
1 scallion
1 garlic clove
1 1/2 tsp kosher salt
3/4 cup Water
4 ounces Chinese wheat noodles
10 ounces peeled shrimp
6 - 8 oz broccoli florets

Instructions

In a blender jar, add the coconut milk, cilantro, jalapeño, scallion, garlic, and salt. Blend until smooth. (Or place these ingredients in a deep, narrow container and use an immersion blender to purée.)
Pour the sauce into the inner pot and add the water. Select Sauté and adjust to High heat. Bring just to a simmer, then turn the Instant Pot off.
Break up the noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the shrimp and broccoli over the noodles.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.

Notes

Make It Gluten-Free: Leave the noodles out and reduce the water to 1/4 cup. Serve over Basic White or Brown Rice (page 163).
Lux Modification: In Step 2, bring the sauce to a full boil and then follow the rest of the directions as written
Per Serving
Calories: 864;
Fat: 51 g;
Carbohydrates: 59 g;
Fiber: 8 g;
Protein: 46 g;
Sodium: 852 m