Cilantro-Coconut Shrimp and Broccoli
I got the idea for this dish from a Food & Wine magazine recipe, though the original recipe felt confusing and unnecessarily complicated. I kept the flavors, but streamlined the cooking process, and added noodles to make it a complete meal. It’s important to use the right size shrimp and keep them cold right until they are cooked so they don’t overcook.
Servings Prep Time
2servings 12minutes
Cook Time
8minutes
Servings Prep Time
2servings 12minutes
Cook Time
8minutes
Ingredients
  • 14oz coconut milk1 can
  • 2cups loosely packed cilantro
  • 1 jalapenoseeded and cut into chunks
  • 1 scalliongreen part only, cut into chunks
  • 1 garlic clove
  • 1 1/2tsp kosher salt
  • 3/4cup Water
  • 4ounces Chinese wheat noodlesI use KA-ME brand, or 4 oz (1 package) ramen noodles
  • 10ounces peeled shrimprefrigerated (about 21-25 shrimp)
  • 6 – 8oz broccoli florets
Instructions
  1. In a blender jar, add the coconut milk, cilantro, jalapeño, scallion, garlic, and salt. Blend until smooth. (Or place these ingredients in a deep, narrow container and use an immersion blender to purée.)
  2. Pour the sauce into the inner pot and add the water. Select Sauté and adjust to High heat. Bring just to a simmer, then turn the Instant Pot off.
  3. Break up the noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the shrimp and broccoli over the noodles.
  4. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
  5. Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
Recipe Notes

Make It Gluten-Free: Leave the noodles out and reduce the water to 1/4 cup. Serve over Basic White or Brown Rice (page 163).

Lux Modification: In Step 2, bring the sauce to a full boil and then follow the rest of the directions as written

Per Serving
Calories: 864;
Fat: 51 g;
Carbohydrates: 59 g;
Fiber: 8 g;
Protein: 46 g;
Sodium: 852 m