Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Combine soy sauce, water, vinegar, sugar, grated ginger, minced garlic, sesame oil, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Whisk to combine. Add raw shrimp, zucchini, and cauliflower. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes (everything will cook during the time it takes to come to pressure). Allow 10 to 15 minutes for pressure to build.
As soon as the Instant Pot® comes to pressure, release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Check that the vegetables and shrimp are done to your liking; if necessary you can simmer them for 1 to 2 minutes by turning on the "Sauté" mode and bringing the sauce to a low boil, stirring occasionally.
Stir together cornstarch and water in a small bowl until smooth if sauce is too thin. Select Sauté function and bring sauce to a simmer. Whisk cornstarch slurry into the sauce using a wooden spoon or spatula, stirring gently until the sauce has thickened to your liking.
Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.
Cook's Notes:
If you are using frozen shrimp, make sure they are thawed first.
You can use honey or maple syrup instead of sugar to sweeten the sauce.
Nutrition Facts (per serving)
239
Calories
3g
Fat
36g
Carbs
17g
Protein
