RESET360 with Camille McLaughlin
June Pick: Instant Pot Meals

Cilantro Lime Shrimp

Shrimp pressure-cooked in a garlicky lime butter broth, tossed with cauliflower rice and red pepper that soak up the sauce, and showered with cilantro.

Why you'll love Cilantro Lime Shrimp

Cilantro and lime are the flavors of a hot June evening, and this bowl is built on both. Shrimp cook in a broth of garlic, jalapeño, butter, and lime, and then cauliflower rice and sweet red pepper simmer in what is left, drinking up the garlicky, buttery, citrusy sauce. A handful of chopped cilantro and a squeeze of lime at the end make it taste fresh, and the whole dinner is ready in about half an hour.

The Instant Pot cooks shrimp gently and evenly, with one trick: zero minutes. The shrimp sit in the broth while the pot comes up to pressure, and the rising steam cooks them through in that time, so the timer ends the moment pressure is reached. A quick release stops the cooking right away, which keeps them tender. Taking the shrimp out before the cauliflower rice goes in keeps them from overcooking while the vegetables simmer.

Shrimp bring the protein, and butter and avocado bring the fat. With cauliflower rice and pepper in the same pot, it is a full meal, and there is only one pot to wash.

Quick overview: This Cilantro Lime Shrimp takes 15 min of hands-on time and about 35 min in all and makes 4 servings, each about 1 1/2 cups. You'll need an Instant Pot.

Jump to recipe

Cilantro lime shrimp over cauliflower rice with avocado
Prep 15 minCook 20 minTotal 35 minServes 4Serving about 1 1/2 cupsYou'll need Instant Pot

Ingredients

  • 1 1/2 lb large raw shrimp (21 to 25 per pound), peeled and deveined, thawed if frozen
  • 1/2 tsp ground cumin
  • 3/4 tsp fine sea salt, divided
  • 3 tbsp butter, divided
  • 1/2 medium onion, finely diced
  • 1 jalapeño, seeded and minced
  • 5 cloves garlic, minced
  • 3/4 cup chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1/4 cup fresh lime juice (from 2 to 3 limes), divided, plus wedges to serve
  • 1 medium head cauliflower, riced (about 5 cups), or 20 oz fresh riced cauliflower
  • 1 red bell pepper, diced
  • 1 cup chopped cilantro leaves and tender stems, divided
  • 1 ripe avocado, diced, to serve

Instructions

  1. Season the shrimp: Pat the shrimp dry and toss them with the cumin and 1/4 teaspoon of the salt. Keep them in the refrigerator while you build the base.
  2. Soften the aromatics: Set the Instant Pot to Sauté on Normal and melt 1 tablespoon of the butter. Add the onion and jalapeño and cook for 3 minutes, stirring, until softened. Add the garlic and stir for 30 seconds, until fragrant, keeping it moving so it does not brown.
  3. Deglaze: Pour in the broth and 2 tablespoons of the lime juice and scrape the bottom of the insert with a wooden spoon until nothing is stuck to it. A clean bottom keeps the Instant Pot from showing its overheat warning. Press Cancel, then add the shrimp in an even layer.
  4. Pressure-cook for zero minutes: Lock the lid, set the valve to Sealing, and set the pot to high pressure for 0 minutes. The pot takes several minutes to come up to pressure, and the shrimp cook in the rising steam. As soon as the timer beeps, quick-release the pressure, carefully, with a towel over the valve. The shrimp should be pink, curled, and opaque, and reach 145°F (63°C) in the thickest one. If any are still gray in the center, set the pot to Sauté and stir them for 1 minute.
  5. Lift out the shrimp: Move the shrimp to a bowl with a slotted spoon and cover them loosely, leaving the broth in the insert. Taking them out now keeps them tender while the vegetables cook.
  6. Cook the cauliflower rice: Set the Instant Pot to Sauté on Normal and bring the broth to a simmer. Stir in the cauliflower rice, bell pepper, and the remaining 1/2 teaspoon of salt and cook for 4 to 5 minutes, stirring often, until the cauliflower is tender with a little bite and has soaked up most of the liquid. Cauliflower rice takes in the garlic, lime, and shrimp flavor from the broth as it simmers.
  7. Finish and serve: Press Cancel and stir in the remaining 2 tablespoons of butter, the remaining 2 tablespoons of lime juice, and most of the cilantro. Return the shrimp and any juices in their bowl and toss for 30 seconds so they warm through. Spoon into bowls and top with the avocado, the rest of the cilantro, and lime wedges.

Storage and leftovers

Refrigerate leftovers in a sealed container within 2 hours of cooking, for up to 2 days. Shrimp are at their best the day they are cooked.

Reheat gently in a covered saucepan over medium-low heat, stirring, just until hot, so the shrimp stay tender. This dish is best fresh, since thawed cauliflower rice turns watery and shrimp toughen with a second long heating, so keep it in the refrigerator.

Variations

  • Coconut lime: Stir 1/2 cup of full-fat coconut milk into the cauliflower rice in the last 2 minutes for a creamy, coastal-style bowl.
  • With zucchini: Add a diced zucchini with the bell pepper for more vegetables.
  • Hotter: Use a serrano in place of the jalapeño, or keep the jalapeño seeds in.
  • Lettuce cups: Spoon the shrimp and cauliflower rice into butter lettuce leaves and top with avocado.

Notes and tips

  • Thaw the shrimp first: Thawed shrimp cook evenly in the short pressure time. Thaw them overnight in the refrigerator, or seal them in a bag and set it in a bowl of cold water for 20 to 30 minutes, then pat them dry.
  • Use large shrimp: Large shrimp, 21 to 25 per pound, have the time to cook through as the pot comes to pressure without turning tough. Smaller shrimp are better cooked on the Sauté setting for 2 to 3 minutes.
  • Rice the cauliflower: Pulse florets in a food processor until they look like rice, or grate them on the large holes of a box grater. Fresh riced cauliflower from the produce section works too.
  • Butter at the end: The last 2 tablespoons of butter go in off the heat, which makes the sauce glossy and rich.

Nutrition and mindful eating

  • Shrimp bring protein along with selenium, vitamin B12, and iodine, and they cook through in minutes, which keeps them tender.
  • Cauliflower is a cruciferous vegetable with fiber, vitamin C, and vitamin K, and riced, it carries every bit of the sauce.
  • Butter and avocado are the real fat in this bowl, and fat slows how quickly the meal leaves your stomach, which keeps your energy even.
  • Lime, cilantro, garlic, and jalapeño bring bright, fresh flavor with only a little salt.
  • As you eat, notice the tart lime and fresh cilantro against the buttery shrimp, and check in later in the evening: a bowl like this should keep you comfortably full for at least 3 to 4 hours, with no pull toward a late snack.

Frequently asked questions

Have a question about this Cilantro Lime Shrimp? Start here, with the questions people ask most.

Why does the shrimp cook for zero minutes?

The pot takes several minutes to reach pressure, and the shrimp cook in that rising heat. Setting the timer to 0 ends the cook the moment it reaches pressure, and a quick release stops it right there, so the shrimp stay tender.

Can I use frozen shrimp?

Yes. Thaw them first, overnight in the refrigerator or in a sealed bag in cold water, so they cook evenly in the short pressure time. Most shrimp at the seafood counter were frozen anyway.

Can I use frozen cauliflower rice?

Yes. Add it straight from the freezer and simmer it 2 to 3 minutes longer, since it releases extra water as it thaws.

What if the Instant Pot shows an overheat warning?

It means something is stuck to the bottom. Release the pressure, take out the shrimp, scrape the bottom clear, add a splash of broth, and finish the shrimp on the Sauté setting.

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Tags: June Pick, Instant Pot Meals, Mexican-Inspired