Adobo shrimps are tangy, garlicky, and just a little spicy — shrimp marinated in rice vinegar, soy, and chili, then pressure-cooked in their own savory bath. The marinade does the heavy lifting, so the hands-on time is minimal and the payoff huge.
Adobo Shrimps
(Total Time: 50MIN| Serves: 4)
Ingredients:
1 lb (454 g) shrimps, peeled and deveined
¼ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
2 tbsp (30 ml) green onions, finely chopped
5 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
1 small onion, finely chopped
1 red chili pepper, finely chopped
2 cups (480 ml) fish stock
Spices:
2 tsp salt
1 tbsp (15 ml) peppercorn
1 tsp (5 ml) stevia powder
Directions:
- In a large bowl, whisk together olive oil, rice vinegar, soy sauce, green onions, garlic, fish sauce, chopped onion, chili pepper, salt, peppercorn, and stevia.
- Add shrimps and give it a good stir making sure to coat shrimps well in the marinade. Transfer to a large Ziploc bag and refrigerate for at least 30 minutes (up to 2 hours).
- Plug in the instant pot and pour in the stock. Remove the shrimps from the Ziploc and place in the pot along with ¼ cup of the marinade.
- Stir well and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
- Set the timer for 10 minutes.
- When done, perform a quick release and serve immediately.
Per Serving(Calories 298 | Total Fats 15.5g | Net Carbs: 5.7g | Protein: 30.4g |Fiber: 0.7g)
Pro Tips
- Give the shrimp at least 30 minutes in the marinade, up to 2 hours — the rice vinegar and soy need time to penetrate before the quick cook.
- Cook the shrimp with only a quarter cup of the marinade; the rest is strong enough to make the broth unpleasantly salty.
- Whole peppercorns and crushed garlic are what make this taste like real adobo — resist the urge to swap in ground pepper.
- A quick release keeps the shrimp tender; any longer under pressure and they turn rubbery.
Frequently Asked Questions
How long should I marinate adobo shrimps?
Thirty minutes is the minimum for flavor, and up to 2 hours is ideal. Beyond that the vinegar starts to change the shrimp's texture.
Can I use another vinegar?
Rice vinegar is the mildest choice, but apple cider vinegar works in the same measure if that is what you have on hand.
Is this dish spicy?
One red chili pepper gives a gentle, warm buzz. Remove the seeds for mild shrimp, or add a second chili if you like real heat.
What do I serve with it?
Steamed cauliflower rice is the classic paleo pairing — it soaks up the tangy adobo broth beautifully.
Recipe Card
Ingredients
Method
- In a large bowl, whisk together olive oil, rice vinegar, soy sauce, green onions, garlic, fish sauce, chopped onion, chili pepper, salt, peppercorn, and stevia.
- Add shrimps and give it a good stir making sure to coat shrimps well in the marinade.
- Transfer to a large Ziploc bag and refrigerate for at least 30 minutes (up to 2 hours).
- Plug in the instant pot and pour in the stock.
- Remove the shrimps from the Ziploc and place in the pot along with ¼ cup of the marinade.
- Stir well and seal the lid.
- Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
- Set the timer for 10 minutes.
- When done, perform a quick release and serve immediately. Per Serving(Calories 298 | Total Fats 15.5g | Net Carbs: 5.7g | Protein: 30.4g |Fiber: 0.7g)
