Shrimp with Tomatoes and Warm Spices
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1lb Large Shrimppeeled and deveined, 26 to 30 per pound
  • 2tbsp Extra-virgin Olive Oildivided, plus extra for drizzling
  • 5cloves garlicminced, divided
  • 1tsp Grated Lemon Zest
  • 1/2tbsp Saltdivided
  • 1/8tsp Pepper
  • 1 Red Or Green Bell Pepperstemmed, seeded, and chopped
  • 1small Onionchopped
  • 1tbsp Ras el hanout
  • 1/2tsp Ground Ginger
  • 1can Whole Peeled Tomatoesdrained with juice reserved, chopped coarse (28 ounces)
  • 1/4cup Pitted Brine-Cured Green Or Black Oliveschopped coarse
  • 2tbsp Coarsely Chopped Fresh Parsley
  • 2 scallionssliced thin on bias
  1. Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and pepper; refrigerate until ready to use.
  2. Using highest Sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining 1/4 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.
  3. Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  4. Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.
Recipe Notes

*Pressure Cook and Manual buttons are interchangeable