Instant Pot Asian Shrimp Pasta Recipe2020-11-15
- Cuisine: Asian
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
Average Member Rating
(3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat1.2 g
Trans Fat3.2 g
Unsaturated Fat1.4 g
Instant pot Asian shrimp pasta recipe. Learn how to cook yummy sweet and spicy shrimp with spaghetti also known as “Bang Bang” in an electric instant pot. To cook Bang Bang shrimp you need light mayonnaise, sriracha sauce, and Thai sweet chili sauce.
You may also like Instant Pot Vegan Broccoli with Lemon, or Slow Cooker Lemon-Garlic Chicken
Instant Pot Asian Shrimp Pasta Recipe
- 1 pound (480 g) uncooked spaghetti
- 3 cloves garlic, peeled and minced
- 1 teaspoon coconut oil
- 4¼ cups (1060 ml) water
- 1 pound (480 g) raw jumbo shrimp, peeled and deveined
- 3/4 cup (180 ml) light mayonnaise
- 3/4 cup (180 ml) Thai sweet chili sauce
- 1/4 cup (60 ml) freshly squeezed lime juice
- 1 tablespoon Sriracha sauce
- salt and freshly ground black pepper, to taste
Break spaghetti in half and place in a 6-quart (6L) electric instant pot. Add minced garlic, coconut oil, water and 1 teaspoon salt.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
In a medium mixing bowl, combine light mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha sauce. Mix well and stir into cooked pasta. Let the sauce simmer for 2-3 minutes.
Stir in raw shrimp. Turn the cooker to the sauté mode. Cook, for 2-3 minutes, stirring occasionally, until shrimp are pink. Season with salt and black pepper, to taste. Serve hot.