jumbo shrimp

The key to cooking shrimp biryani in an electric pressure cooker is to buy jumbo shrimp, which won’t overcook in the amount of time it takes to cook the rice. This version, from Chandra Ram’s “The Complete Indian Instant Pot Cookbook,” is bright with ginger root, fresh curry leaves and plenty of lime juice. Kashmiri chile is a very mild red chile powder that can be found in Indian markets, but if you can’t get it, substitute three parts sweet paprika and one part cayenne. And if you can’t get the fresh curry leaves, simply leave them out. The dish won’t be quite as fragrant, but will still be delicious.

Pressure Cooker Shrimp Biryani

basmati rice

vegetable oil

onion, chopped

Serrano chile, minced

ginger

garlic

salt

Kashmiri chile powder

turmeric

smoked paprika

curry leaves,

water

jumbo shrimp (16 to 20

lime

cilantro

Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.

Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.

Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).

Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.

Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

10-minute air fryer jumbo shrimp is juicy and tender on the inside, and crispy on the outside. It's so flavourful and garlicky with Asian seasonings.

Air Fryer Jumbo Shrimp

jumbo shrimp, deveined,

olive oil

+ 1/2 tablespoons soy sauce

garlic, minced

sugar

Italian seasoning

black pepper (optional)

white sesame seeds,

cilantro,

mayonnaise

Sriracha

lime juice

Cut through the shrimp shell along the back with scissors. Remove veins, rinse and pat dry with paper towel.

Add the shrimp into a large Ziploc bag (or mixing bowl). Add in all the seasoning (olive oil, soy sauce, garlic, sugar, Italian seasoning, and black pepper). Seal the bag and gently press the marinade around the shrimp to coat. Set aside for 20 minutes.

Transfer the marinated shrimp into the air fryer basket. Do not overcrowd the basket. A batch of 10-15 shrimps is ideal.

Air fry the shrimp at 350 F for 10 minutes, until the shells are crispy and orange. Shake the basket halfway through cooking.

Transfer the shrimps onto a plate, sprinkle white sesame seeds and cilantro on top, and serve with spicy mayo sauce. To make the spicy mayo sauce, combine mayonnaise, sriracha and lime juice in a small bowl and stir well with a spoon.

I was looking for a recipe like this, thank you for sharing!

I am so impressed at how my air fryer worked for this shrimp! It cooked up so perfectly and couldn't be easier. Great recipe!

Shrimp in the air fryer, now I'm hooked!  We loved these and also the spicy sauce!!

Dial up taco night with this easy recipe for homemade shrimp tacos. Tossed in the smooth heat of Cholula® Reserva Tequila &amp;amp; Lime Hot Sauce, spicy shrimp are loaded into warm tortillas with your favorite taco garnishes, a tangy cilantro lime slaw, and a drizzle of spicy crema for the ultimate combination of flavor, texture, and heat.

Spicy Shrimp Tacos with Cilantro Lime Slaw

Cholula® Reserva Tequila & Lime Hot Sauce

lime juice, divided

sour cream

olive oil, divided

agave nectar

red cabbage

red onion

cilantro, divided

shrimp

McCormick® Pure Ground Black Pepper

McCormick® Ground Cumin

(6-inch) corn tortillas {flour tortillas}

queso fresco

step 1

Mix Hot Sauce and 3 tablespoons of the lime juice in small bowl until well blended. Transfer half of the mixture to separate small bowl; add sour cream, stirring to mix well. Cover and refrigerate until ready to serve. Reserve remaining hot sauce mixture for shrimp.

step 2

For the Slaw, mix remaining 2 tablespoons lime juice, 2 tablespoons of the olive oil and agave in large bowl. Add cabbage, red onion and 1/4 cup of the cilantro, tossing to coat. Cover and refrigerate until ready to serve.

step 3

Season shrimp evenly with salt, pepper and cumin. Heat remaining 1 tablespoon oil in large skillet on medium heat. Cook shrimp, turning once, just until pink. Remove from heat. Add reserved hot sauce mixture, tossing to coat shrimp.

step 4

Toast or grill tortillas 1 - 2 minutes per side, just until lightly charred. To assemble tacos, divide slaw among tortillas. Top with shrimp. Drizzle with sour cream mixture and garnish with queso fresco and remaining chopped cilantro. Serve with additional Hot Sauce, if desired.

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Pressure Cooker Shrimp Biryani

Air Fryer Jumbo Shrimp

Spicy Shrimp Tacos with Cilantro Li...

Top 3 jumbo shrimp recipes from across the web

The most viewed jumbo shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Shrimp Biryani

Air Fryer Jumbo Shrimp

Spicy Shrimp Tacos with Cilantro Li...

The most viewed jumbo shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine