Keto Instant Pot Shrimp Broccoli Noodles: Easy, Fast, Ridiculously Good

There’s shrimp. There’s broccoli. There’s “noodles” that won’t wreck your carb count. And it all comes together in one pot with barely any cleanup. This is the kind of recipe you pull out on a weeknight when you’re over everything but still want something solid for dinner that isn’t eggs… again.

Now, let’s be clear. This isn’t the kind of low-carb recipe that tries to taste like pasta but ends up tasting like guilt and water. This thing hits right—savory, light, just the right amount of bite from the broccoli, and it actually fills you up without you immediately regretting your life choices. If you’ve got 20–25 minutes and an Instant Pot, you’re good.

Why You will Love this Keto Instant Pot Shrimp Broccoli Noodles Recipe

You know how most keto meals either come out dry or way too oily? This one doesn’t. The Instant Pot works some sort of black magic with the shrimp and broccoli. Shrimp stay tender (not rubbery), broccoli doesn’t go all baby food on you, and the noodles—well, we’ll talk about those.

But the real win? One pot. Less mess. Fewer dishes. More time to scroll Pinterest or, you know, live your life.

Let’s break it down.

Ingredients (don’t panic, it’s not a lot)

You’ll need:

• 1 lb raw shrimp (peeled, deveined, tail off – unless you like sucking shrimp shells mid-meal)
• 1 medium head of broccoli (chopped into bite-size florets)
• 2 cloves garlic (minced)
• 2 tbsp olive oil or avocado oil
• 1 tbsp butter (salted or unsalted, whatever’s in the fridge)
• 1/4 cup chicken broth (or bone broth if you’re that person)
• 1 tbsp coconut aminos (or soy sauce if you’re not strict)
• Juice from half a lemon
• Salt and pepper to taste
• Red pepper flakes (optional, but don’t skip if you like a bit of heat)
• Shirataki noodles or zucchini noodles (more on this below)

The noodle situation

Here’s the deal. You’re not boiling spaghetti. Keto-friendly noodles are a whole different animal.

You’ve got two main options here:

• Shirataki noodles

Also known as miracle noodles or konjac noodles. They smell weird out of the package (honestly, like a fish tank that needs cleaning), but rinse them well, sauté them a bit, and they’re shockingly pasta-like. Zero carbs. Zero calories. All texture.

• Zoodles (zucchini noodles)

If you’ve got a spiralizer or even a peeler, zoodles are your go-to. More flavor than shirataki, but they don’t hold up as long in the pot. You’ll want to throw these in last so they don’t go limp. Like, soggy noodle soup limp.

Pick one. Don’t overthink it. This is dinner, not a food show.

How to make Keto Shrimp Broccoli Noodles – Instant Pot Style

Here’s the play-by-play.

Step 1: Prep your noodles

• Shirataki: Open the pack, rinse under cold water for a full minute. Drain. Then dry-fry in a pan for 3–5 minutes until that weird smell is gone.
• Zoodles: Spiralize or peel, then set aside on a towel to get some of the water out.

Step 2: Set Instant Pot to sauté

Dump in your olive oil, butter, and garlic. Stir it around till the garlic starts smelling real.

Don’t let it burn. Garlic’s not cute when it’s bitter.

Step 3: Shrimp goes in

Throw in the shrimp. Stir it around so it starts to pink up. You’re not cooking it all the way—just waking it up.

Salt and pepper it now. Maybe a pinch of red pepper flakes if you’re feeling wild.

Step 4: Add the broccoli and broth

Toss in the broccoli, pour in your broth, coconut aminos, and lemon juice.

Lid on. Pressure cook on high for 1 minute. Yes, 60 seconds. That’s it. Don’t question it.

Then quick release. Don’t wait for natural release unless you want shrimp jerky and broccoli pudding.

Step 5: Add your noodles

Open the lid, stir things up. If you’re using zoodles, toss them in now and let the heat soften them for 1–2 minutes with the lid off.

If you’re using shirataki, they can go in right away and mix beautifully with the rest.

Taste. Adjust salt, maybe a squeeze more lemon if it’s feeling too rich.

That’s it. You’re done.

Does this Shrimp Broccoli Noodles meal actually taste good?

Short answer: Yes.

Longer answer: If you like garlic butter shrimp with a hint of tang and some crunch from the broccoli, this is your kind of meal. The noodles soak up the broth and whatever flavor’s in the pot. The shrimp stays tender, and the whole thing comes together like you planned it—even if you were winging it between emails and the dog barking.

It’s not a “wow-the-neighbors” meal, but it is the kind of thing that ends up on repeat. Because it’s reliable. And it doesn’t taste like “diet food.”

Add-ons (if you want to fancy it up)

Got a few extra minutes or ingredients? Try these:

• Parmesan cheese: Grate some over the top. Not too much. Just enough to give it a hit of salty funk.
• Chili oil: Adds heat and depth. Use with caution.
• Toasted sesame seeds: Adds crunch and looks like you tried harder than you did.
• Fresh herbs: Cilantro, parsley, or chopped green onions. Optional, but adds color and freshness.

What to do with leftovers

Put it in a container, toss it in the fridge, and reheat it later. The noodles (especially shirataki) actually hold up fine. Just don’t microwave too long or the shrimp will go rubbery.

Pro tip: Add a splash of broth or lemon juice when reheating to bring it back to life.

The “This Saved Me” Dinner

Here’s a true story from someone who emailed about this dish. She’s a nurse, comes home dead tired, needs something that won’t put her in a food coma or wreck her blood sugar. She batch-preps this on Sunday, splits it into glass containers with different spice tweaks (curry powder in one, ginger in another), and says it’s kept her from grabbing vending machine chips for lunch all week.

Point is, this recipe works for normal people doing normal things. It’s flexible. Doesn’t ask a lot. Doesn’t judge if you forget to measure.

Nutrition breakdown (approximate, because everyone’s shrimp and broccoli sizes vary)

• Calories: ~280 per serving (serves 2–3)
• Protein: 25–30g
• Carbs: 4–6g net (mostly from broccoli)
• Fat: 15–18g (depends on oil and butter)

You could easily stretch this to 3 servings if you add more broccoli or double the noodles.

Some Key Notes

If you’re putting this up on your board, it checks all the Pinterest boxes:

• Keto? Yep.
• One-pot? Absolutely.
• Fast? Dinner in under 25.
• Easy to swap stuff? Totally.
• Pretty? Throw a sprinkle of sesame seeds and a lemon wedge and call it rustic.

This is the type of recipe that gets shared not because it’s “fancy,” but because it’s repeatable. Make once, and you’ll be making it again.

Conclusion

Keto doesn’t have to mean dry chicken or sad salad. It doesn’t have to mean dragging out five pans or spending $60 at Whole Foods.

You want something warm, salty, satisfying, and fast? This shrimp, broccoli, noodle situation has your back.

Now stop scrolling. Go cook.

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