KETO INSTANT POT RECIPE: SHRIMP ITALIANO

This seasoned shrimp dish swimming in a rich, creamy sauce with salty prosciutto is a meal I make often. It comes together quickly but feels very impressive so it’s a great choice if you are cooking for guests. You dinner guests don’t need to know it only took you 10 minutes! I usually throw the shrimp in the marinade earlier in the day so that once it’s time to eat they’re ready to go. If you want to add some more veggies to the mix, you can serve the shrimp over lightly sautéed zucchini noodles like I do, or summer squash noodles.

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INGREDIENTS

Serves 4

Active prep time: 40 minutes (includes marinade time)

Cook time: 0 minutes

  • I pound peeled and deveined large shrimp (about 8 shrimp)

  • 4 tablespoons olive oil

  • 4 cloves garlic, minced

  • Juice of 1 lemon

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 cup chopped prosciutto

  • 1/2 cup diced yellow onion

  • 1 tablespoon Italian seasoning

  • 1 cup grape tomatoes

  • 1/2 cup chicken broth

  • 1/2 cup cream cheese, cubed

  • 1/2 cup heavy cream

  • 1/2 teaspoon fine Himalayan pink salt

  • 1/4 teaspoon black pepper

  • 1/2 cup finely sliced fresh basil leaves, for garnish

DIRECTIONS

  1. In a resealable plastic bag, combine the shrimp, 3 tablespoons of olive oil, the garlic, lemon juice, and pepper flakes. Shake gently to mix and coat the shrimp. Let the shrimp marinate for at least 30 minutes. If you wish to marinate longer than 30 minutes, place in the refrigerator.

  2. When ready to cook, select SAUTÉ on the Instant Pot. When the pot is hot, add the remaining 1 tablespoon oil. Add the prosciutto, onion and Italian seasoning to the hot oil and cook, stirring frequently, until the onion softend, about 5 minutes. Add the tomatoes, broth, and shrimp with its marinade. Hit CANCEL.

  3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes. At the end of the cooking time, quick-release the pressure.

  4. Open the pot and stir in the cream cheese, heavy cream, salt, and pepper until the cream cheese is melted. Sprinkle with basil.

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MACROS

4 servings, per serving:

  • Calories: 484

  • Fat: 39g

  • Protein: 25g

  • Total Carbs: 10g

  • Fiber: 1g

  • Net Carbs: 9g

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My newest cookbook, Keto In An Instant features more than 80 recipes for quick and delicious keto meals using your pressure cooker! If you don’t have an Instant Pot yet, believe me, you want to get one! I’m all about recipes that are super simple. Nothing complicated, no weird ingredients, nothing time consuming. One of the things I am most excited about in this book is that EVERY, SINGLE recipe has a gorgeous full color photo with it! If you are a visual person like me I know you like to see what the finished product is supposed to look like and I am so, so excited to offer that in this book!

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Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischInstant Pot, Protein, Seafood