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Ingredients
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½ cup reduced-sodium soy sauce
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½ cup water
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¼ cup rice vinegar
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2 tablespoons white sugar
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1 tablespoon grated fresh ginger
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1 tablespoon garlic, minced
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1 teaspoon toasted sesame oil
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¼ teaspoon ground white pepper
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1 pound raw shrimp
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2 small Zucchini, raw
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1 small head cauliflower, cut into small florets
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3 tablespoons cornstarch
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3 tablespoons water
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3 cups hot cooked rice, or as needed
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1 tablespoon sesame seeds, or to taste
Directions
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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.
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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.
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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.
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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.
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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 |
Nutrition Facts | |
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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.