Instant Pot Shrimp Boil – Whole30 and Paleo friendly. A quick and easy meal that can be made any night of the week using your Instant Pot.
I’m making a vow to do more seafood recipes, so why not kick it off with this Instant Pot Shrimp Boil?! I recently got an Instant Pot, and I’m obsessed. Like, really really obsessed. I cannot believe I’ve been holding out on that bad boy, but thank goodness Amazon Prime Day exists.
Anyway, this Instant Pot shrimp boil is going to be a family favorite –especially if you love seafood. You can basically use any kind of seafood you like, but I kept it simple with shrimp. You can use baby clams, mussels, and etc. Also, if you’re not doing the Whole30, throw in some corn and have yourself an awesome meal.
The key to this recipe is the garlic “butter”. Instead of actual butter, I used Gather Super Foods ghee –which is the best substitute for butter if you’re doing the Whole30 and/or if you’re lactose intolerant. This garlic “butter” pairs perfectly with the Instant Pot shrimp boil because it balances the flavor profile and brings everything together. So basically, what I’m saying is, do not skip out on the garlic “butter”, okay? Okay.
If you don’t have an Instant Pot, this dish can totally be made in the oven as a one sheet pan dish. Instead of cooking the potatoes whole, you will chop it up into pieces, toss it in some avocado oil, salt & pepper, and then place it on a parchment lined baking sheet and roast it for 20 minutes in a preheated 400F oven.
Remove the potatoes and add the shrimp and sausage to the baking sheet. Season with the Old Bay seasoning, and return to the oven for an additional 10 minutes or until the shrimp and potatoes are cooked through. Don’t forget to serve it with the garlic butter!
Instant Pot Shrimp Boil
Place baby potatoes, smoked sausage, diced onion, 3 teaspoons of Old Bay seasoning, and seafood broth into the Instant Pot. Mix everything together.
Put the lid on the Instant Pot, make sure the vale is on sealing, set it to high pressure (or manual) for 5 minutes. Quick release when done.
Remove lid, add the shrimp, and kosher salt to the Instant Pot. Place the lid back on and cook it on high pressure for 1 minute, and quick release when done.
In the meantime, melt the ghee with minced garlic and ½ teaspoon of Old Bay seasoning until fragrant.
Add the shrimp boil to a bowl (leaving the liquid behind), pour the melted ghee and garlic over everything, and garnish with chopped parsley.
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