Instant Pot Shrimp with Lobster Sauce

lobster meat

🥗Healthier: crab meat

💰Cheaper: imitation crab

Crab meat offers a similar texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in fat and calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

Add lobster broth, Shaoxing wine, soy sauce, ginger, garlic, sugar and white pepper to the Instant Pot. Stir well and then add in the shrimp and stir.

Secure the lid and hit 'Manual' or 'Pressure Cook' High Pressure for 0 minutes (1 minute if using frozen shrimp). Quick release when done. While the steam is releasing, beat the egg whites and prepare the cornstarch slurry.

Using a slotted spoon, remove the shrimp and set it aside in a serving dish.

Hit 'Keep Warm/Cancel' and then 'Sauté' on 'More' or 'High'. As the broth heats up, add in the frozen peas and scallions. Once bubbling, add in the cornstarch slurry and stir for about one minute. Turn off the heat and let it cool a bit.

Once the bubbles have died down, add in the beaten egg whites and stir immediately to transform the sauce.

Lastly, add in the heavy cream, stir and serve the sauce over the shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens