3 Ways to Steam Shrimp

2024 Author: Jason Gerald | [email protected]. Last modified: 2023-12-16 10:50

When steaming shrimp, the main thing to remember is that this favorite seafood cooks quickly and shouldn't be overcooked. You can steam prawns on the stove, but you can also steam them in the oven or microwave. Here's how to do it each.

Ingredients

Steaming Shrimp Traditionally Using the Stove

Makes 2-4 servings

• 1 lb (450 g) shrimp, still in shell
• 1 tbsp (15 ml) lime juice (optional)
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1/4 tsp (1.25 ml) garlic powder (optional)
• Ice water (optional)

Steaming Using the Oven

Makes 2-4 servings

• 1 lb (450 g) shrimp, still in shell
• 3 tbsp (45 ml) melted butter or 2 tbsp (30 ml) olive oil
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1/4 tsp (1.25 ml) garlic powder (optional)

Steaming Using the Microwave

Makes 2-4 servings

• 1 lb (450 g) shrimp, still in shell
• 1 tbsp (15 ml) water
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) lime juice
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• Ice water (optional)

Step

Method 1 of 3: Steaming Shrimp Traditionally Using the Stove

Step 1. Peel and clean the prawns

The transparent skin can be peeled off using your fingers and the dark veins in the center of the back can be removed with the tip of a sharp knife.

• If the head and legs are still attached, pull it off with your fingers.

  

• Use your fingers to peel the outer skin off, starting at the back of the head and working your way up to the tail. The tail can be removed or left as decoration.

  

• Cut the center of the back of the shrimp using a paring knife. Make small cuts deep enough so that the veins are visible.

  

• Remove the vein using the tip of your knife.

  

Step 2. Bring some water to a boil in a saucepan

Fill a large saucepan with 1-2 inches (2.5-5 cm) of water and heat it on the stove on high. Place the steamer rack in the pan after the water boils.

• As desired, you can add lime juice and salt to the water without sprinkling it on the shrimp. Doing this will result in a lighter flavor, so that the natural flavors of the shrimp are more pronounced.

  

• If you don't have a steamer rack or steamer basket, you can use a cast-iron or wire strainer.

  

• The water level should be below the steamer basket. Make sure the water doesn't reach the steamer basket. If this happens, the shrimp will be boiled instead of steaming.

  

Step 3. Place the prawns on the steamer rack

Place the prawns in a single layer on the steaming rack and sprinkle with salt, pepper, and garlic powder, or any other seasoning of your choice.

• It's best to lay the shrimp in a single layer, but if your ends have two layers piled up, the shrimp will still be overcooked. The ripeness may be uneven, but usually the difference isn't that noticeable.

  

• Due to the gap under the steamer rack, you should not toss the prawns once they are seasoned, or most of the seasoning will be lost once you turn the prawns over.

  

• If you use salt in the water, you don't need to salt the shrimp.

Step 4. Steam the prawns until they are opaque

The time required will depend on the size of your shrimp. Standard-sized shrimp should be cooked in about 3 minutes, covered, once steam has started to build up in the pan.

• You need to use the cover of the pan when cooking the prawns. This is the only way for steam to develop, and steam is needed to cook shrimp.

  

• Wait for the steam to start to escape from the lid of the pan before you start counting the time. This process itself takes a few minutes.

  

• Check the prawns after the first 2 minutes to prevent them from overcooking.

  

• When you're done, the shrimp will roll up to the letter C.

  

• For jumbo or colossal shrimp, add about 2-3 minutes.

Step 5. Transfer to water if serving cold

If you intend to serve the prawns chilled, remove them from the steamer rack immediately with a slotted spoon and dip them into a bowl of ice water.

Pour a bowl of ice water and chilled shrimp through a sieve to remove any water before serving

Step 6. Alternatively, serve hot

If you intend to serve the prawns hot, remove them from the steamer rack with a slotted spoon and place them on a serving plate.

You should serve the prawns right away if you intend to serve them refrigerated. Do not place in the refrigerator and then reheat. If you do this, the shrimp will be overcooked, and will have a rubbery consistency

Method 2 of 3: Steaming in the Oven

Step 1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius)

Prepare a small baking sheet by spraying it with a non-stick cooking spray.

You can line the pan with aluminum foil or non-stick parchment paper, if necessary, but cooking spray or butter is better

Step 2. Clean the prawns

For oven steaming, the shrimp should stay in the shell, so you don't have to peel them. You simply cut a small wedge into the skin and remove the vein through it.

• Use kitchen shears to cut into the skin and slightly into the flesh just above the back of the shrimp.

  

• Dig the vein out using a paring knife.

  

Step 3. Rinse and drain the prawns

Place the prawns in a sieve and rinse under cold running water. Drain excess water in the sink.

• Place the strainer on several layers of clean, dry paper towels to drain any remaining water, and also, without making your countertops messy.

  

Step 4. Arrange the prawns on the prepared pan

Lay the prawns on your pan in an even layer.

One layer is better because it cooks evenly, however, it is not necessary. Just make sure your prawns are evenly coated, and avoid making more than two full layers of prawns on the pan

Step 5. Pour in melted butter or olive oil

If desired, add salt, black pepper, garlic powder, and other preferred shrimp seasoning.

• Turn over using a spoon or spatula to coat each shrimp evenly with the spices.

  

Step 6. Cover and cook until pink

Cover loosely with aluminum foil and steam in oven for 7-8 minutes, turning once after 5 minutes. Keep in mind that larger shrimp may take longer to cook.

• If cooking jumbo or colossal shrimp, add about 2-4 more minutes.
• Turn or stir the shrimp with a slotted spoon, spatula, or tongs after the first 5 minutes.
• Cover the pan with a layer of loose aluminum foil to trap more steam inside.

Step 7. Serve hot

Remove excess liquid and transfer shrimp to a serving plate.

Method 3 of 3: Steaming Using the Microwave

Step 1. Arrange the shrimp on a microwave safe plate

Make sure the prawns are in a single layer with the tail facing in.

• A 12-inch (30.5 cm) round glass casserole dish is recommended, especially if it comes with a microwave-safe lid. However, any plate that can hold shrimp in a single layer will work.
• If you have one, a silicon steamer is actually an ideal choice, but it can be very hard to find. This steamer creates a vacuum that allows steam to build up from the liquid food itself.
• Avoid using a plate where you have to stack the prawns in layers. If this happens, the shrimp will likely not cook evenly.

Step 2. Add water, lime juice and seasonings

Pour in the liquid. Sprinkle with salt and pepper or other seasonings, adjusting the amount according to your taste.

• You should only have a small amount of liquid in the dish, so don't add any liquid seasonings other than those listed here. If there's too much liquid, the shrimp will boil instead of steaming.

  

• Turn the prawns over to coat them with the flavor mixture. However, once you're done, make sure the shrimp returns to its starting position with the tail facing in.

  

Step 3. Cover and microwave so that the prawns are pink and opaque

Cover the plate with microwave-safe plastic and cook on high until done. When done, the shrimp should circle into a C shape. Note that the time it takes will depend on the size of the shrimp.

• Miniature and small shrimp will need 2 to 3 minutes.

  

• Medium or standard shrimp will take 3 to 5 minutes.

  

• Large or jumbo shrimp will take 6 to 8 minutes.
• The colossal shrimp will take 8 to 10 minutes.
• Check for doneness after minimum cooking time.
• Ventilate the plastic cover by piercing it with the tip of a fork.
• Alternatively, if the dish has a microwave safe lid, cover it with that instead. Be sure to ventilate the lid by placing it on a plate at a slight angle or opening an existing vent.
• The dish should be covered enough for steam to build up inside, but not completely covered. Doing so can cause too much pressure to build up inside.

Step 4. Let stand for a while and serve immediately

Let the shrimp sit for 1-2 minutes before straining excess liquid from the plate. Serve while hot.

• Miniature to medium prawns only need to simmer 1 minute, whereas jumbo and colossal shrimp will need 2 minutes.
• Drain the prawns by pouring out excess liquid or by removing them with a slotted spoon and placing them on a serving plate.
• Since the prawns haven't been cleaned, it's a good idea to give dinner guests a paring knife with which to drain the veins from the cooked prawns as they eat them, if they wish. However, eating veins is harmless, so this is for aesthetic and textural purposes only.
• Alternatively, refrigerate, and serve chilled. If you wish to serve the prawns chilled, transfer the cooked prawns to a bowl of ice water to stop the cooking process. After that, place it in the refrigerator for at least 30-60 minutes.