Pressure Cooker Copycat Killer Shrimp Recipe is so flavorful and you can have it on your table in under one hour.
If you love the Killer Shrimp Restaurant in Marina del Rey, you must try this recipe. It’s sooooooo good!
To make the Killer Shrimp on the stove would take several hours for the broth to reduce and the flavors to fuse.
You can now have this Pressure Cooker Copycat Killer Shrimp in your own home and in under one hour using a Pressure Cooker.
Thinking about dunking bread in the delicious bread makes my mouth water!
The shells of the shrimp have a lot of flavor. They will simmer in the broth at the end and add great flavor.
Fresh Sourdough Bread is listed as one of the ingredients.
You really need it. You may even find yourself, pushing away the shrimp and feasting on bread dunked in the broth instead!
If you are not a Sourdough Bread baker, try my easy Instant Pot Yogurt Whey Dutch Oven Crusty Bread recipe. It is a great way to use up your Whey.
My husband and I have season tickets to the Hollywood Bowl for the summer concert series. We always upgrade our seats to box seats for one show.
Our picnic meal for that show must be Pressure Cooker Copycat Killer Shrimp Recipe and a loaf of hot Country Sourdough Bread for dunking into the broth.
If you are not a Natural Fermentation bread baker, but you love Homemade Yogurt. check out my Instant Pot/GoWise Yogurt Whey Dutch Oven Crusty Bread recipe and make a loaf of bread the SAME DAY!
You can even just use water in place of the left over Whey from Homemade Yogurt.
You can always purchase a good loaf of bread from your neighborhood bakery.
Whichever way you choose, you really need some good bread…. Seriously. The liquid is Gold!
They should be broken, but still recognizable.
Lots of flavor will release from smashing the herbs and seasonings.
Drop in the seasonings that were just smashed, into the Pressure Cooker cooking pot.
Much of the flavor relies on really good stock, so don’t skimp here.
If you have any homemade Pressure Cooker Bone Broth (Stock) in your freezer, get it defrosted.
If you don’t, it is really worth it to make your own Pressure Cooker Bone Broth (Stock).
Alternatively, you could use fresh water and Better Than Bouillon.
This is a two part pressure cooking recipe. The first cooking cycle, you will use High Pressure.
Please note, this is not a soup. It is not eaten with a spoon.
It simply is a bath for cooking the shrimp. The broth is used for dunking in bread.
After all pressure has been released, add in the beer.
This time, you will cook the broth using Low Pressure.
Turn the Pressure Cooker to Sauté and allow the broth to simmer for about 7 minutes.
Drop in the cold butter and incorporate it into the Pressure Cooker Copycat Killer Shrimp Recipe.
Whisk the butter into the broth. Allow it to melt.
If you want your broth to be extra buttery, add in more butter.
Carefully drop in the Raw Shrimp.
Remember, to keep their tails on, so you get all that delicious flavor.
The Shrimp will quickly turn pink, so keep your eye on them.
It’s been rumored that the restaurant takes a cup of broth from one batch and adds it to the new batch and so on and so on.
I don’t know if that is actually true or not, but it certainly will intensify the flavors batch after batch.
I use a Lock N Lock Small Container and fill it with a cup of broth and freeze.
Next time I make this Pressure Cooker Copycat Killer Shrimp Recipe, I’ll add the frozen block of broth in the first cook cycle.
Don’t forget to save a cup from your next batch and so on…….
The liquid is really a spicy broth and perfect for ripping a chunk of bread from the loaf and dunking it right into the broth.
Each bowl should have a good serving of shrimp and lots and lots of broth, which you soak up with a good bread.
If you want to make some rice at the same time as the Killer Shrimp, check out my Pressure Cooker Perfectly Cooked Pot in Pot Rice.
Add the Pan of Rice after you have added the Beer.
This also pairs well with my Pressure Cooker Butternut Squash Pasta.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Alton Brown Salt Box
- Electric Pepper Mill
- 6 oz Porcelain Ramekins
- Lock N Lock Storage Container
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Chef Pro Mini Food Chopper
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue bringing you more wonderful recipes!
Here is the handy printable recipe:
- 5 cloves Fresh Garlic chopped/diced small
- 1 stick Unsalted Kerrygold Butter
- 6 cups Chicken Stock/Broth low sodium
- 1 Tablespoon Dried Rosemary
- 2 teaspoons Dried Thyme
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Ground Celery Seed
- 1 teaspoon Fennel Seeds
- 1 teaspoon Red Pepper Flakes
- 16 oz Claim Juice
- 3 oz Tomato Paste
- 1 cup Beer Ale
- 1 cup Liquid from Prior Batch optional
- 1 ½ pounds Large Shrimp with tails
- 1 loaf Sourdough Bread
Using a mortar and pestle, smash the rosemary, thyme, pepper, celery seed, fennel seed and pepper flakes enough that they remain whole but are broken to more easily release flavor.
Add spices, broth, garlic, clam juice and tomato paste into the Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve. Cook at High Pressure for 10 minutes.
When Beep sounds, allow a 15 minute Natural Pressure Release.
Open lid and stir in beer and the optional cup you reserved from the prior batch.
Lock on Lid and close Pressure Release Valve. Cook at Low Pressure for 10 minutes.
When Beep sounds, allow a 15 minute Natural Pressure Release.
Select Sauté/Browning on your Pressure Cooker and allow broth to come to a simmer, about 7 minutes.
Add butter and allow to melt. Add shrimp and stir until shrimp are no longer translucent.
Ladle shrimp and broth into bowls and serve with plenty of sliced crusty bread, for soaking up the delicious broth.
Serve with a fresh and hot Country Sourdough Batard or French Bread.
If this is the first time making this recipe, reserve a cup of the liquid and use it on your next batch and then freeze a cup from the next batch and so on and so on. This will intensify the flavor and make each batch better.