This impressive instant pot shrimp scampi is perfect for a quick weeknight dinner and can easily be double for a crowd dinner party.

Instant pot shrimp scampi recipe is a simple dish made with a handful of flavorful ingredients that all come together and compliment each other perfectly. The shrimp are so juicy and tender that you'll add this recipe to your menu very often.
Feel free to scroll down to the recipe card to get the print version of this instant pot shrimp scampi recipe. But if you want some helpful tips and answered some FAQs keep reading, because we are going to discuss the kind of wine you can get for this recipe, the side veggies to pair with, and the type of pasta you can serve with this shrimp scampi instant pot recipe.
What is shrimp scampi?
So let start with what is scampi? Scampi are tiny, lobster-like crustaceans with pale pink shells (you may know them by langoustines). Italian cookers in the United States swapped shrimp for scampi but kept both names.
What is scampi sauce?
It is a sauce made with garlic, white wine, butter, and lemon juice. If you’ve made any of my recipes, I’m sure you have those ingredients, and if you haven't, yet, you’ll have the ingredients to make others of my recipes like this instant pot chicken piccata.
Is pressure cook shrimp scampi healthy?
This instant pot shrimp scampi recipe is healthy with a lightened up the traditional recipe, which is made of butter, lemon, more butter, garlic, and extra butter. I kept the essentials of the recipe, but I modified the amount of garlic, lemon, and butter to make the recipe more balanced but still delicious.

How to cook shrimp scampi in instant pot
STEP 1. Season shrimp with pepper and paprika set aside
STEP 2. Turn the pressure cooker on to the Sauté setting and melt 1 tablespoon butter. Add the garlic and crushed red pepper flakes and cook until fragrant, around 20 seconds.
STEP 3. Deglaze the pot with chicken broth and wine. Turn off (or cancel) the saute setting.
STEP 4. Add the shrimp, place the lid on the pot, and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the STEAM button (or dial) and the + or - button (or dial) to choose 1-minute high pressure. The pot will take a few minutes to build up the pressure before the timer starts.
STEP 5. When the cooking cycle has finished, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the cover facing away from you.
STEP 6. Add the lemon juice and the chopped parsley stir to combine with the shrimp. Stir in remaining butter. Serve and garnish with parsley if desire.
Tips for the Perfect Shrimp Scampi in the instant pot:
- Salt: since frozen shrimp have a good amount of sodium, add the salt to your taste after it is cooked.
- Use fresh garlic: you’ll find the strongest flavor in the dish if you use fresh garlic.
- Tails on or off: If you’re planning on serving this as an appetizer, keep the tails on, but if you’re serving it as a main course, the tail on or off is totally up to you.
- Lemon juice: Use fresh lemon juice to brighten up the flavors of the wine sauce.

What is the best white wine for shrimp scampi
An excellent dry white wine is the best option here. I use chardonnay or Pinot Grigio to make the dish all the time. The wine doesn’t have to be amazing; you can buy any cheap dry wine, trader joes have excellent prices.
You can omit wine or substitute it with chicken broth or chicken stock if you want.
What to serve with shrimp scampi
To serve this instant pot shrimp scampi, the possibilities are endless; you can choose between vegetables or starch side dishes; here are some great options.
- Roasted bell pepper strips
- Zucchini, such as zucchini noodles.
- Steamed green beans or asparagus to balance the richness of the scampi.
- A imple tossed green salad works excellent with scampi.
- Serve instant pot shrimp scampi with noodles mixed with pesto to bring the pasta to the forefront as accompaniment instead of relegating to it.
Try to Avoid sugary vegetables such as winter squashes, carrots, or corn, which compound the richness of the scampi.
What kind of pasta to serve with instant pot shrimp scampi
- Linguini
- Angel hair pasta
- Spaghettis
- Orzo
- Rotini
- Pappardelle
- Farfalline is known as bowtie pasta.
Choose whole-wheat pasta since these are a healthy alternative to the heavy flour pasta. Keep in mind whole-wheat spaghetti has a longer cook time and a tangy flavor.
Others instant pot recipe you should try
HEALTHY INSTANT POT CHICKEN RISOTTO
HEALTHY INSTANT POT MEDITERRANEAN CHICKEN

Instant Pot Shrimp Scampi
This impressive instant pot shrimp scampi is perfect for a quick weeknight dinner and can easily be double for a crowd dinner party.
Ingredients
- 1 ½ lbs jumbo shrimp, peeled and deveined, thawed if using frozen
- Black pepper to taste
- 1 teaspoon paprika
- 2 Tablespoon unsalted butter, divided
- 1 teaspoon minced garlic
- 1/8 tsp red pepper flakes
- 1/3 cup dried white wine
- ¼ cup chicken broth
- 2 Tablespoon fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Season shrimp with pepper and paprika set aside
- Turn the pressure cooker on to the Sauté setting and melt 1 tablespoon butter. Add the garlic and crushed red pepper and cook until fragrant, around 20 seconds
- Deglaze the pot with the wine and chicken broth. Turn off (or cancel) the saute setting.
- Add the shrimp, place the lid on the pot, and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the STEAM button (or dial) and the + or - button (or dial) to choose 1 minute. (see notes) The pot will take a few minutes to build up the pressure before the timer starts.
- When the cooking cycle has finished, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the cover facing away from you.
- Add lemon juice and chopped parsley stir to combine with the shrimp. Stir in remaining butter. Serve and garnish with parsley if desire.
Notes
- If using extra large shrimp set it for 0-minute. This recipe haven't been tested with large or medium shrimp.
- Salt: since frozen shrimp have a good amount of sodium, add the salt to your taste after it is cooked.
- Use fresh garlic: you’ll find the strongest flavor in the dish if you use fresh garlic.
- Tails on or off: If you’re planning on serving this as an appetizer, keep the tails on, but if you’re serving it as a main course, the tail on or off is totally up to you.
- Lemon juice: Use fresh lemon juice to brighten up the flavors of the wine sauce.
Please, please DON'T use frozen precooked shrimp to make this recipe, the taste and texture will be subpar.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 374mgSodium: 392mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 39g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Thank you for reading Enjoy Clean Eating, please if you make this shrimp scampi instant pot recipe come back and leave us a comment or a review, I'm sure some readers will appreciate your feedback as much as I do. You can always share your creation with me on Instagram @enjoy.cleaneating or Pinterest.
Lisa
Can I use cooking wine instead of regular wine? Also how many people will it serve?
Veronica
Hi Lisa! Yes, you can use cooking wine, but be aware of the salt, since cooking wine is a little salty. Four servings