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Wednesday, March 7, 2018

Spicy Asian Instapot Shrimp

I had a craving for Chinese food but the points and sodium are way to high to order in. So I took a look at what I had in the kitchen...frozen shrimp, a bag of Brussel sprouts and some leftover mushrooms. Ok, I can make this work! 

This is what I came up with. And it was awesome! Even hubby said he like the sauce. I served it over Birds Eye Cauliflower Rice (3/4 of a cup for 0 points!). He, who doesn't like rice, ate it and said it was really good. That helps a lot when your partner will eat what you put in front of them. 


  • 1 lb extra large shrimp (20)
  • 1 small onion, diced
  • 1 cup of water
  • 1 tbsp lite brown sugar
  • 2 tbsp honey
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1/4 low sodium soy sauce
  • 1 tbsp Sriracha sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp sesame oil

  • 2 tbsp cornstarch
  • Sesame seeds (optional)
  • Scallions (optional)
  • 1/2 Lemon

  • Brussel Sprouts, halved
  • Mushrooms


  1. In a skillet, saute the Brussel sprouts and mushrooms while you are getting the shrimp ready.
  2. Defrost, peel, devein shrimp and place in the pressure cooker.
  3. Add 1 cup of water.
  4. Mix all other ingredients up to and including the sesame oil in a bowl then pour over the top of the shrimp. 
  5. Set Instapot to 5 minutes. When done, do a quick release. 
  6. Mix a couple of tbsp of the sauce with the cornstarch and add to pot, stir well. 
  7. Set the Instapot on saute for a few minutes until the sauce thickens. 
  8. Add in the Brussel sprouts and mushrooms.
  9. Squeeze 1/2 a lemon over the top for a pop of brightness. 
  10. Sprinkle with sesame seeds and diced scallions to garnish.

This recipe makes 3 servings at 5 pts each on Weight Watchers Freestyle Program. That's about 6 shrimp per serving. 

If you don't have an Instapot yet, here is where you can purchase one. Best Seller Instapot on Amazon


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