Steaming Shrimp: Using Your Rice Cooker To Perfection

Yes, you can steam shrimp in a rice cooker! It's a convenient and inexpensive way to cook shrimp, and it's versatile as it allows you to use the shrimp in a variety of recipes. You can even cook the shrimp and rice together, making it a one-pot meal. However, be careful not to overcook the shrimp, as they cook very quickly.

How to steam shrimp in a rice cooker

Steaming shrimp in a rice cooker is a convenient and easy way to cook shrimp without doing much else to it, allowing you to use it for a variety of recipes. Here is a step-by-step guide on how to steam shrimp in a rice cooker:

Step 1: Prepare the Shrimp

Start by peeling, deveining, and rinsing the shrimp. You can leave the tails on or off, depending on your preference. If you are using frozen shrimp, make sure to defrost them first by letting them sit in the refrigerator for 36 hours or by immersing them in room-temperature water for a few minutes.

Step 2: Prepare the Rice Cooker

Put about an inch of water into the bottom of the rice cooker and turn it to the steam setting. You can also add some butter or oil to the water for extra flavor. If your rice cooker has a quick cook or regular cycle option, you can use that instead of the steam setting.

Step 3: Cook the Shrimp

Once the water starts boiling and the steamer is steaming, place the shrimp in the steamer basket or directly into the rice cooker. Make sure to leave enough space between the shrimp for steam to circulate. Close the lid and let the shrimp cook for 4-7 minutes, depending on their size. Smaller shrimp will take less time, while larger shrimp will take longer.

Step 4: Check for Doneness

After the recommended cooking time, check the shrimp for doneness. Shrimp are cooked when the flesh turns from grayish translucent to opaque white. You can also cut into one of the shrimp at the thickest part to check if it is white all the way through.

Step 5: Serve or Store

Once the shrimp are cooked, remove them from the rice cooker and serve immediately, or let them cool and store them in a dry container in the refrigerator for up to five days.

Tips:

• You can also steam shrimp and cook rice simultaneously in a rice cooker. Just add the shrimp to the steamer basket towards the end of the rice cooking cycle, as shrimp cook much faster than rice.
• You can marinate the shrimp before steaming to add extra flavor. Try using lemon pepper seasoning, garlic, or your favorite spices.
• Be careful not to overcook the shrimp, as they can become tough and rubbery.

Rice cooker Teriyaki shrimp and rice recipe

This recipe is a tasty, super easy, and healthy alternative to takeout. It is also a convenient and inexpensive way to cook food for those confined to small spaces or without access to conventional kitchens.

Ingredients:

• 1/2 lb. raw medium shrimp (41/50 size)
• 1 small onion
• 1 cup frozen peas
• 1.5 cups uncooked jasmine rice
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cups water
• 1/4 cup soy sauce
• 2 Tbsp brown sugar

Optional:

Sriracha or sliced green onions for serving

Method:

• If your shrimp is frozen, place it in a colander and run cool water over it until it is thawed. This should only take a few minutes.
• Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas. There is no need to thaw the peas.
• Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together.
• Add the shrimp to the top of the rice mixture, then pour in 2 cups of water.
• Close the lid and set the cooker to the “white rice” setting. The rice cooker will begin to heat and once the contents inside reach the appropriate temperature, it will begin to count down the cooking time (12 minutes for my model).
• Once the rice cooker finishes its cooking cycle, let it rest for an additional 5-10 minutes on the keep-warm cycle before opening the lid.
• While waiting, stir together the soy sauce and brown sugar.
• Finally, open the lid and pour the soy sauce mixture over the contents in the rice cooker. Use a rice paddle to gently fold the sauce into the rice.
• Serve hot, with sriracha or sliced green onions if desired.

Tips:

• You can use peeled or shell-on shrimp, but make sure it is raw. Deveining can be tedious, so it is recommended to purchase shrimp that is already deveined.
• Leaving the tail on the shrimp adds visual appeal.
• If you are at the max volume of your rice cooker, it may be easier to transfer everything to a large bowl to fold in the soy sauce.
• If you want to add more vegetables, you can add green beans, broccoli, bell peppers, or carrots.

Rice cooker garlic shrimp fried rice recipe

Rice Cooker Garlic Shrimp Fried Rice

Ingredients:

• 1 cup uncooked white rice
• 2 cloves garlic, minced
• 1 tbsp chopped onions
• 2 tsps sesame oil
• 1/2 tsp chicken stock powder
• 1/4 tsp salt and pepper, to taste
• 1 cup water (or the amount indicated by the rice cooker)
• 1 cup mixed vegetables (e.g. carrots, corn, long beans)
• 1/2 cup shrimp, peeled and deveined
• Chopped green onions for garnish

Method:

• Rinse and wash the rice in the rice cooker pot until the water runs clear (around 2-3 rinses). Drain off as much water as possible, but there is no need to completely drain the rice.
• Add light soy sauce, half of the sesame oil, stock powder, sugar, salt, and pepper. Then, add water according to the indicator line on the rice cooker pot. The general rice-to-water ratio is 1:1. Stir the pot to combine the seasonings.
• Add the minced garlic, onions, and mixed vegetables. Stir through the rice and level out the ingredients in the pot.
• Place the shrimps over the rice, followed by the egg.
• Close the lid of the rice cooker and cook at regular rice cooker settings.
• Once the rice cooker is done, open the lid carefully, being mindful of the hot steam. Give a final drizzle of the remaining sesame oil and garnish with spring onions.
• Gently stir with a rice paddle to combine everything together. Serve immediately while hot!

Tips:

• You can serve this as is, or add some spice with condiments like chilli oil or pickled green chillies.
• For more servings, simply multiply the amount of each ingredient by the number of servings. For example, for a family of four, you will need 2 cups of rice and 1 cup of shrimp.
• It is recommended to use fresh, deveined shrimp for the best taste and texture. However, frozen shrimp will work too. Just be sure to defrost them first for even cooking.

Rice cooker lemon garlic shrimp rice bowl recipe

This recipe is a delicious and healthy meal that can be made in just one pan. It is perfect for a weeknight dinner and can be served to guests or on date night. The best part? It's super easy to make and requires very few ingredients.

Ingredients:

• Shrimp (raw, medium size, peeled and deveined)
• Lemon
• Garlic (minced)
• Butter
• Long-grain white rice
• Chicken broth/stock
• Water
• Parsley (chopped)
• Salt and pepper, to taste
• Optional: Bay leaf, cucumber, carrot, onion

Method:

First, prepare the shrimp by thawing and peeling them if they are frozen. You can leave the tails on or remove them, depending on your preference. Juice half of the lemon and slice the rest for garnish.

Mince the garlic and add it to the rice cooker with butter. Sauté the garlic over medium heat until aromatic. Then, add the rice and continue to sauté for a minute or two. You should hear the rice crackling as it cooks in the butter.

Next, add the chicken broth, lemon juice, water, salt, and parsley to the rice cooker. Stir everything together. Place the lid on the cooker and turn up the heat to bring the broth to a boil. Once boiling, reduce the heat to low and let the rice simmer for about 10 minutes.

After simmering, most of the broth should be absorbed. Now, add the shrimp to the rice cooker, spreading them out in a single layer. Replace the lid and continue to cook over low heat for an additional 5 minutes or until the shrimp are opaque and pink.

Finally, remove the rice cooker from the heat and let it rest for 5 minutes with the lid on. Then, use a fork to fluff the rice and gently stir in the shrimp. Garnish with the remaining lemon slices and chopped parsley, and serve hot.

Tips:

• To enhance the shrimp's flavor, marinate them in lemon pepper seasoning or a mixture of lemon juice, garlic, oil, parsley, salt, and pepper before adding them to the rice cooker.
• For extra flavor, cook the rice with butter and onion before adding the other ingredients.
• To prevent overcooking the shrimp, keep the lid on the rice cooker as much as possible when adding the shrimp, as the trapped steam will help cook them.
• To make this recipe even more nutritious, add some vegetables like broccoli, asparagus, or spinach.

Enjoy your delicious and easy-to-make rice cooker lemon garlic shrimp rice bowl!

Rice cooker vintner's rice and steamed shrimp recipe

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 1 cup long-grain white rice
• 1 1/4 cups chicken stock
• 1/2 cup dry white wine
• 1/2 lb raw shrimp, cleaned
• 3 lemon slices
• 1/2 bay leaf

Method:

Turn on your rice cooker to the quick cook or regular cycle. Melt the butter in the cooker pan and add the diced onion. Cook until the onion is soft, then add pepper.

Next, add the rice and cook for about 10 minutes, stirring to evenly coat the rice with butter. Place three lemon slices and half a bay leaf on top of the rice, then add the chicken stock and white wine. Stir to combine.

Close the lid and set the rice cooker to the regular rice cycle. Prepare your steamer basket by placing a piece of cheesecloth inside or spraying with cooking spray. Arrange the shrimp in a single layer in the basket and top with the remaining lemon slices and bay leaf.

After about 15 minutes, place the shrimp steamer basket in the rice cooker. Steam the shrimp until they turn pink, being careful not to overcook them or they will become tough.

Once the shrimp are cooked, remove the bay leaves and lemon slices. Serve the rice with the steamed shrimp on top.

Tips:

It is recommended to keep the shrimp separate from the rice while cooking to prevent overcooking. You can also add the shrimp towards the end of the rice cooking cycle and use the 'keep warm' setting to steam the shrimp for a few minutes.

For extra flavor, you can wrap the shrimp in foil with oil and garlic before placing them in the steamer basket.

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