If using 16 oz. shrimp, follow same instructions, working in batches if necessary.
If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as shrimp in Step 4, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using salmon, follow same instructions as shrimp in Steps 1 and 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side. Serve alongside risotto.