Bacon shrimps in the Instant Pot are a twenty-minute feast that tastes like it took all evening. Chopped bacon melts into butter with onions and garlic before the shrimp, fish stock, and Old Bay go in for a quick pressure cook. The result is a smoky, briny pot liquor you will want to spoon over everything on the plate.
Bacon Shrimps
(Total Time: 20 MIN| Serves: 5)
Ingredients:
1 lb (454 g) shrimps, peeled and deveined
10 slices bacon, chopped
2 small onions, chopped
4 garlic cloves, crushed
6 tbsp (90 ml) butter, unsalted
2 tbsp soy sauce
5 cups (1200 ml) fish stock
Spices:
1/8 tsp (40 ml) lemon pepper
1 tsp (5 ml) Old Bay seasoning
¼ tsp chili powder
Directions:
- Melt the butter and heat up on the ‘’Sauté’’ mode. Add onions and cook for 3-4 minutes, stirring constantly.
- Now add garlic and cook for one more minute. Press the ‘’Cancel’’ button and add the remaining ingredients.
- Stir well and seal the lid. Set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 7 minutes on high pressure.
- When done, release the pressure naturally and open the lid.
- Serve immediately.
Per Serving(Calories 493 | Total Fats 33.2g | Net Carbs: 5.1g | Protein: 41g |Fiber: 0.7g)
Pro Tips
- Render the bacon on Sauté before the onions go in — that fat is what carries the Old Bay and lemon pepper into the shrimp.
- Seven minutes at high pressure is plenty for peeled shrimp; any longer and they turn to rubber, so keep the timing strict.
- Let the pressure come down naturally for a few minutes before venting — it finishes cooking the shrimp gently and keeps the broth from spattering.
- Swap the fish stock for shrimp stock if you have shells on hand; simmer them in the butter while the onions cook and strain before adding the shrimp.
Frequently Asked Questions
Can I use frozen shrimp for this bacon shrimp dish?
Yes — add them straight from frozen and give the pot one extra minute at high pressure. Thawed shrimp only need the seven minutes as written.
What should I serve with bacon shrimps?
Cauliflower rice or crusty paleo bread is ideal for soaking up the buttery fish stock broth, or serve it over zucchini noodles.
How do I store leftovers?
Refrigerate the shrimp in their broth for up to two days and reheat very gently on Sauté — boiling them again is what makes leftover shrimp tough.
Is there a substitute for Old Bay seasoning?
A mix of celery salt, paprika, and a pinch of cayenne gets close, though the lemon pepper in the recipe helps fill in the gap.
Recipe Card
Ingredients
Method
- Melt the butter and heat up on the ‘’Sauté’’ mode.
- Add onions and cook for 3-4 minutes, stirring constantly.
- Now add garlic and cook for one more minute. Press the ‘’Cancel’’ button and add the remaining ingredients.
- Stir well and seal the lid.
- Set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 7 minutes on high pressure.
- When done, release the pressure naturally and open the lid.
- Serve immediately. Per Serving(Calories 493 | Total Fats 33.2g | Net Carbs: 5.1g | Protein: 41g |Fiber: 0.7g)
