Recipes Instant Pot® Teriyaki Shrimp 3.0 (1) 1 Review 2 Photos Let your Instant Pot® do all the work in this quick and easy teriyaki dish. Tender vegetables and shrimp, and lots of sauce to spoon over hot cooked rice for a tasty meal that's ready in a flash! Serve over rice or noodles. Submitted by Rebekah Rose Hills Published on June 6, 2021 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 15 mins Additional Time: 5 mins Total Time: 35 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ½ cup reduced-sodium soy sauce ½ cup water ¼ cup rice vinegar 2 tablespoons white sugar 1 tablespoon grated fresh ginger 1 tablespoon garlic, minced 1 teaspoon toasted sesame oil ¼ teaspoon ground white pepper 1 pound raw shrimp 2 small Zucchini, raw 1 small head cauliflower, cut into small florets 3 tablespoons cornstarch 3 tablespoons water 3 cups hot cooked rice, or as needed 1 tablespoon sesame seeds, or to taste 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. I Made It Print Nutrition Facts (per serving) 239 Calories 3g Fat 36g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 239 % Daily Value * Total Fat 3g 3% Saturated Fat 1g 3% Cholesterol 115mg 38% Sodium 860mg 37% Total Carbohydrate 36g 13% Dietary Fiber 2g 8% Total Sugars 6g Protein 17g 34% Vitamin C 29mg 32% Calcium 67mg 5% Iron 4mg 21% Potassium 424mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.