Our whole house loves seafood, including the little ones. When we discovered this absolutely delicious shrimp paella recipe in the Health Starts in the Kitchen blog, we HAD to try it- straightaway! And guess what? It was amazing- so easy, so fast and so very, very delicious. The ingredients pack such an awesome punch and everything comes together so beautifully. We now make this ALL the time and every time, the pot is pretty much licked clean.

This 5 Minute Shrimp Scampi Paella is an amazing weekday meal when you’re short on time. It doesn’t require too many ingredients and it is so easy. You must try it because I promise, you’ll love it. The pot we use to make it is the Instant Pot Duo60 and can be purchased here.

This recipe is heavily adapted from this one: http://www.healthstartsinthekitchen.com/recipe/5-minute-pressure-cooker-shrimp-scampi-paella/. However, we do swap some things.

Ingredients
– 1/4 cup butter
– 1/2 cup fresh parsley (you can also use cilantro)
– juice of 2 lemons (or limes if using cilantro)
– 15-20 frozen shrimp- raw with tail on
– 2 cups basmati rice, rinsed
– 4 cloves garlic minced
– 3 cups chicken stock or water
– salt, pepper, chilli flakes to taste

Dump everything in the pot, layering the frozen shrimp on the top and put the lid on. Set it to cook for 5 minutes on high pressure. Quick release at the end of the cycle, cover and let sit for another 5 minutes and you’re done.

** My husband prefers this dish with less liquid. If you’re like him, I’d suggest cooking for 7 minutes and letting NR for 5 minutes and then QR. For me, the 5 minutes was perfect.

Instant Pot Shrimp Scampi Paella

This 5 Minute Shrimp Scampi Paella is so quick and a perfectly delicious meal for weekdays when you’re short on time. It has tremendous flavour and requires minimal prep. This recipe is heavily adapted from this one: http://www.healthstartsinthekitchen.com/recipe/5-minute-pressure-cooker-shrimp-scampi-paella/. However, we do swap some things.

  • 1/4 cup Butter
  • 1/2 cup Fresh parsley (you can also use cilantro)
  • 2 whole Lemons juiced (or limes if using cilantro)
  • 15-20 Frozen shrimp- raw with tail on
  • 2 cups Basmati rice (rinsed but not soaked)
  • 4 cloves Garlic, minced
  • 3 cups Chicken stock or water
  • Salt, pepper, chilli flakes to taste
  1. Dump everything in the pot, layering the frozen shrimp on the top and put the lid on. Set it to cook for 5 minutes on high pressure. Quick release at the end of the cycle, cover and let sit for another 5 minutes and you’re done.