This Instant Pot®-made sloppy joe dish has a mildly sweet and tangy flavor because to the mix of lean ground beef and apple cider vinegar. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 ½ tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- salt to taste
- 6 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 2 tablespoons cold butter, cut into 4 equal pieces, divided
- ⅓ cup chopped flat-leaf parsley, divided
- 1 teaspoon water, or as needed
Instructions
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Add garlic and red pepper flakes; cook and stir for 1 minute.
- Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
- Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes. Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 244 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a family favorite. I make it exactly as it is written, and it comes out perfect every time. Love it
Meh. This was very so-so. With 6 cloves of garlic and the fresh lemon juice I was expecting more. It didn’t have very much flavor. I wouldn’t make this again.
Added all ingredients but it still needs something. maybe some white wine?
Excellent shrimp recipe. Added spinach to the pan. Can also add tomatoes. Serve with fusilli. The lemon juice and red peppers gave it the right kick. First time I cooked pan shrimp. Did not have caper brine. I used minced garlic instead of cloves. Let mixture sit in sauce before serving.
Will make it over & over again. It’s a great summer dish!
Tastes just like my favorite shrimp dish in a quality restaurant!
Easy recipe to do! But I let everything cook together without the shrimp first, since shrimp doesn’t take long to cook. Also, I used Korean chile flakes instead. Adds a nice fruity flavor along with the spicy. Will be making again!
Absolutely delicious!! I’m always looking for shrimp recipes, and this one was fire!! I added fresh asparagus to it, and it was super yummy!! I will be making this one again for sure!!
Made it for dinner, without the caper brine. Delish! Used some Italian bread to wipe up the plate!
I tweaked this recipe a bit, by adding some sushi ginger and it was so delicious!
I loved the recipe. I didn’t make any changes to the recipe. My husband loved the recipe instead of bread I used rice.
Delicious!! I used white wine instead of the brine per someone’s review. Had w linguine. And used dry parsley. So good! Yum, yum, yum.
Delicious! Just about perfect! But— I moved the shrimp to a warm buttered pan after the first minute or so they wouldn’t overcook. Also I added an extra 2-3 tbsp lemon juice to extend the sauce. Served over cauliflower rice with side of broccoli.
I’m allergic to shell fish but I took precaution to make it for my wife and daughter. Paired along with filet mignon, salad and baked potato. The only change I made was cutting the parsley amount in half and increased the crushed red peppers by 50%. They really enjoyed the shrimp. I gave 4 stars only because I can’t eat the shrimp.
I used the parsley but I think cilantro would have made this dish even better. No complaints; it’s quick and delicious.
Delicious and easy recipe!! And yes, the caper brine adds a wonderful note to the taste. Don’t skip it!!
Easy & excellent!!!
We loved it. I loved that Chef John’s ingredients are generally things that are stamples in our kitchen (our parsley is withstanding the winter outside somehow 🙂 I set aside the shrimp once cooked in another pan (with butter) while cooking the sauce. Moved the shrimp back. Took a little pasta and rolled it on the pan where I moved the shrimp to (not leaving any goodness in that pan) and moved everything to the original pan (then added the rest of the pasta. Delicious! Thanks Chef!
Simple and great. Be sure not to cook the shrimp too long. Also ok to substitute cilantro for the parsley
Perfect amount of garlic. Easy to make. Impressive to guests!
amazing