Ingredients

• 0.5 cups reduced-sodium soy sauce
• 0.5 cups water
• 0.25 cups rice vinegar
• 2 tablespoons white sugar
• 1 tablespoon grated fresh ginger
• 1 tablespoon garlic , minced
• 1 teaspoon toasted sesame oil
• 0.25 teaspoons ground white pepper
• 1 pound raw shrimp
• 2 small Zucchini , raw
• 1 small head cauliflower , cut into small florets
• 3 tablespoons cornstarch
• 3 tablespoons water
• 3 cups hot cooked rice , or as needed
• 1 tablespoon sesame seeds , or to taste

Instructions

1. 1 Combine soy sauce, water, vinegar, sugar, grated ginger, minced garlic, sesame oil, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Whisk to combine. Add raw shrimp, zucchini, and cauliflower. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes (everything will cook during the time it takes to come to pressure). Allow 10 to 15 minutes for pressure to build.
2. 2 As soon as the Instant Pot® comes to pressure, release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Check that the vegetables and shrimp are done to your liking; if necessary you can simmer them for 1 to 2 minutes by turning on the "Sauté" mode and bringing the sauce to a low boil, stirring occasionally.
4. 4 Stir together cornstarch and water in a small bowl until smooth if sauce is too thin. Select Sauté function and bring sauce to a simmer. Whisk cornstarch slurry into the sauce using a wooden spoon or spatula, stirring gently until the sauce has thickened to your liking.
5. 5 Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.

Nutrition per serving