Instant Pot Korean Shrimp and Grits
This Instant Pot Korean shrimp and grits recipe is deeply satisfying and full of flavor with mild, creamy grits and bits of salty gim in contrast to garlicky shrimp.
Servings: 4 servings
Ingredients
Grits
- ½ cup quick-cooking grits or stone ground grits
- 1 cup whole milk
- 1 cup water
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 2 5-gram packets gim, crushed with your hand
- 2 teaspoons toasted sesame oil
Gochugaru Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 4 large garlic cloves, finely minced
- 1 tablespoon gochugaru
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter
- 1 ½ tablespoons fish sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon sugar
- ¼ cup fresh cilantro for serving
- ½ cup kimchi for serving
Instructions
- For the shrimp marinade, in a large bowl whisk together garlic, gochugaru, sesame oil, and salt to pepper to taste. Add shrimp and toss to coat. Let it marinate at room temp while you cook the grits.
- Place 1 cup water in an Instant Pot.
- In a medium metal bowl that fits in the Instant Pot, stir together grits, milk, water, and salt.
- Lock lid. Select Pressure Cook at high pressure for 20 minutes. Naturally release the pressure for 10 minutes then manually release pressure from cooker until float valve drops.
- Remove the metal bowl. The grits should be thick but still loose. Stir in butter, sesame oil, and half of crushed gim. Set aside.
- Discard the water from cooking the grits.
- Set Instant Pot to Sauté. Add butter and let it melt to coat the bottom.
- Add marinated shrimp and cook on both sides until lightly browned and no longer opaque, about 3 minutes.
- Add fish sauce, lemon juice, and sugar and let shrimp cook for another 2 minutes.
- When ready to eat, divide grits among serving plates. Top with shrimp. Garnish with remaining gim, cilantro. Serve immediately with a side of kimchi.