Who doesn’t love a dish that tastes as amazing as garlic butter shrimp scampi and takes just 15 minutes to prepare? Serve this easy dish over pasta or with a loaf of crusty bread to sop up the delicious sauce.
Instant Pot shrimp scampi is one of those incredible recipes that everyone should have on repeat. It’s easy enough for someone brand new to cooking can pull off yet it’s delicious and simple enough that even expert chefs return to it again and again. It’s also low in carbs so even people on the keto diet can enjoy it without any guilt. It’s one of my favorite easy recipes!
What is shrimp scampi sauce made of?
You wouldn’t think such a simple dish made with just 8 ingredients (9 if you count salt and 10 if you add a sprinkle of crushed red pepper) would have so much flavor! The sauce is absolutely to die for and it’s just begging for a loaf of crusty bread for dipping. Here’s the entire list of ingredients you’ll need to make Instant Pot Shrimp Scampi:
- extra-virgin olive oil
- minced shallot
- minced garlic
- dry white wine
- jumbo shrimp
- unsalted butter
- fresh lemon juice
- chopped flat-leaf parsley
- crushed red pepper (optional)
If you have all of the ingredients on hand but are missing the shallot, go ahead and skip it. Although it does add another layer of flavor, it’s really the garlic butter lemon sauce that’s the most important (and delicious) part.
How do you make shrimp scampi from scratch?
Making shrimp scampi the traditional is done by sauteing minced shallots and garlic in a little oil, quickly cooking the shrimp while reducing a small amount of white wine, then removing the shrimp temporarily so they don’t overcook. Butter and fresh lemon juice is then added before adding the shrimp back into the sauce with some chopped parsley. A sprinkle of salt and, if you prefer, a pinch of crushed red pepper finishes the dish. For complete instructions for making it the traditional way, check out our garlic butter shrimp scampi recipe on our sister site, The Wicked Noodle.
But the easiest way is to make it in your Instant Pot, of course. It’s mostly made the same way with the exception that you get to start with frozen shrimp, which means no thawing time! That might seem like a small thing, but considering this easy recipe takes so little time to make, you’d essentially be doubling the time it takes to make by having to thaw your shrimp first.
It’s always a good idea to start with frozen shrimp when using your Instant Pot. I often cook shrimp in my Instant Pot for things like cold shrimp salad or a quick shrimp cocktail. You can use these instructions for Instant Pot shrimp to make it anytime!
Instant Pot Shrimp Scampi without wine
I’m a wine lover but I don’t drink much at home, plus I’m the only person who will drink the rest of an opened bottle, which means I don’t often open a bottle if I only need a small amount for a recipe. The wine in this recipe makes the flavor of the sauce so much better, but I’ll admit that I’ve made it without on occasion. It’s still damn good so I’ll never pass on making it if I’m out of wine.
The solution to not having white wine on hand when making shrimp scampi is to substitute it with chicken broth. You still get that wonderful flavor from the garlic and lemon and it’s still perfect for tossing with pasta or soaking up the sauce with some bread.
How do you thicken garlic butter shrimp scampi sauce?
There’s really no need to thicken the sauce since the wine or chicken broth gets reduced in step 2 of the recipe. If you prefer it even thicker, reduce it to down to a third instead of just half.
What to serve with Instant Pot shrimp scampi
A loaf of crusty bread. Or you could try serving it with a loaf of crusty bread. 🤣 I’m clearly a fan of using bread to dip into the luscious garlic butter lemon sauce! I do eat low-carb most of the time though, so I usually opt for serving it over sauteed zucchini. Tossing it with cooked pasta is also very common. And it’s a dream over mashed potatoes or mashed cauliflower.
- 2 tsp extra-virgin olive oil
- 1 medium shallot, minced
- 6 garlic cloves, minced
- 1/3 cup dry white wine
- 2 lb peeled and deveined jumbo shrimp
- ½ cup unsalted butter, cut into 8 pieces
- Juice from ½ lemon
- ¼ cup chopped flat-leaf parsley
- Coarse salt
- A pinch of crushed red pepper (optional)
- Press “Saute” on the IP. When hot, add the oil, then the shallot. Saute until the shallot starts to soften, about 3-4 minutes. Add the garlic and saute one more minute, stirring frequently. Turn off the IP.
- Pour in the wine. Place the frozen shrimp in a steamer basket and place in the IP.
- Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 1 minute. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When the time is up, open the IP using “Quick Pressure Release”. Remove the shrimp from the pot and set aside. Press “cancel” then immediately press Saute.
- Boil the liquid in the pot until it reduces by half, about 3-4 minutes. Add the butter one piece at a time and stir continuously until melted. Stir in the lemon juice and parsley, then season with the salt and a sprinkling of crushed red pepper. Add the shrimp back to the pot briefly to heat.
Serve this over cooked pasta or with a loaf of crusty bread to sop up the sauce. It's also delicious served over cooked vegetables, such as zucchini. Or do all three!
Chicken broth may be substituted for the wine.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 540mgSodium: 2344mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 53g