Instant Pot Shrimp Scampi

Cooked shrimp with tails on served over a bed of white rice, garnished with small pieces of green herbs on a white plate—perfect for an easy instant pot shrimp scampi dinner.

4.45 from 18 votes

This Instant Pot Shrimp Scampi is quick and easy and perfect served over rice or pasta. So much lemony garlic flavor, so little work!

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Prep Time5

Cook Time20

Total Time25

Course: Main Dish

Cuisine: American

Method: Instant Pot

Servings:

Calories: 570kcal

Author: Corinne Schmitt

Equipment

Instant Pot 6 or 8 quart
wooden spoon
Garlic Press
Serving dish

Ingredients

2 pounds shrimp raw, peeled and deveined
2 tablespoons oil
2 tablespoons butter
1 tablespoon minced garlic
½ cup white wine optional
½ cup chicken stock
1 pound pasta or 3 cups cooked rice*
1 tablespoon lemon juice optional
salt and pepper to taste
parsley optional garnish

Instructions

Place the oil and butter in the Instant Pot. Set to Sautee.
2 tablespoons oil, 2 tablespoons butter
When the butter is melted, add the garlic and cook until fragrant. Add the white wine and chicken stock to deglaze the pot, and stir up any browned bits.
1 tablespoon minced garlic, ½ cup white wine, ½ cup chicken stock
Turn off the Sautee setting and add the shrimp and cover. Set to meat/stew for 1 minute and natural release for 5 minutes.
2 pounds shrimp
Stir in the cooked pasta or rice and add the lemon juice, salt and pepper to taste.
1 pound pasta or 3 cups cooked rice*, 1 tablespoon lemon juice, salt and pepper, parsley
*To cook rice in your instant pot, use 2 cups of rice and 3 cups of water. Use the rice button on Instant Pot and do a 10-minute natural pressure release.
*To cook pasta in your instant pot, use 2 cups of pasta to 3 cups of water. Use the soup button and cook 8 minutes, quick release.

Video

Notes

Weight Watchers Freestyle = 6 Points Per Serving for 4 Servings, could be lower in points depending on what oil, butter, and rice you use

Pro Tips

Deglaze the pot well after sautéing. Scrape up all the browned bits with wine or broth—this prevents a burn warning and adds tons of flavor.
Use large or extra-large shrimp to avoid overcooking—they stay juicy and tender under pressure.
Pressure cooking for this recipe is fast so don’t walk away. The shrimp cooks in just 1 minute under pressure with a 5-minute natural release—overcooking makes it rubbery.
Taste and adjust at the end. A splash more lemon juice, pinch of salt, or sprinkle of Parmesan can brighten and finish the dish perfectly.
Garnish with fresh parsley or lemon zest for a pop of color and flavor right before serving.

Recipe FAQs

Can I use frozen shrimp?
Yes! Just make sure it’s peeled and deveined. Add 1 extra minute to the pressure cook time (so 2 minutes total) and keep the 5-minute natural release.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove with a splash of broth or water to loosen the sauce.

What if I don’t have the Meat/Stew button on my Instant Pot?
No problem. Use the Manual or Pressure Cook setting on High Pressure for 1 minute, followed by a 5-minute natural release.

Nutrition