Cilantro-Coconut Shrimp and Broccoli

By: Janet Zimmerman

Cilantro-Coconut Shrimp and Broccoli
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
12 min
cook icon Cook Time
8 min

serving icon 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
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