Steaming Succulent Shrimp: A Quick, Easy, And Healthy Treat

Steaming shrimp is a quick and easy way to cook a delicious meal. You can steam shrimp in an oven, a steam oven, or on a stovetop. The process is simple: place the shrimp in a single layer on a large, rimmed baking sheet, add your desired seasonings, and steam until the shrimp are pink and curled. You can also steam shrimp in their shells, which some say makes them more flavourful. Additionally, you can steam other foods, like artichokes, at the same time to make a full meal.

How to steam shrimp without a steamer basket

Steaming shrimp is a great way to get the most flavour out of the shellfish, and it's easy to do with the right tools. Here's how to steam shrimp without a steamer basket:

Poaching

If you don't have a steamer basket, one of the easiest ways to cook shrimp is by poaching them in water at a low simmer. Let them cook for about four minutes, checking the shrimp for doneness, and if they're bright pink and firm, immediately turn off the heat. Cover the pot and let it stand for about two minutes, then drain the shrimp.

Using a heatproof bowl and plate

You can also rig a regular stock pot to become a steamer. Simply turn a heat-safe bowl upside down in your pot. Place a heavy, heat-safe plate on top of the overturned bowl, and you have an impromptu steamer.

Using a heatproof colander

A heatproof colander set on top of a pot of simmering water also works perfectly.

Using potatoes and corn on the cob

You can also create a steamer from potatoes and corn on the cob by layering them inside your pot along with water or another liquid. Place your shrimp on top of the vegetables, which will keep them elevated above the liquid, and fire up your stove. This is a great way to steam shrimp and also add a side dish to your meal all in one pot.

Using tin foil and a plate

Fill a medium pot with 1/2 inch of water, place three golf ball-sized balls of aluminium foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender. Carefully remove vegetables from the plate and set aside. The aluminium-foil-and-plate combo basically becomes a DIY steamer basket.

Tips for steaming shrimp

• Shrimp sizing: In the US, shrimp is sold by weight. When shrimp size is referenced—”jumbo”, “medium” “small” and so on—that size correlates with the number of shrimp per pound.
• What to buy: Wild shrimp is typically a better choice, environmentally speaking, than farmed. Buying wild American shrimp is a good way to cut any worries about slavery or shady labour practices out of the equation.
• Brine the shrimp for extra juiciness: Soak your prepped shrimp for one hour before cooking in an ice water-salt brine. 1 tablespoon of salt for every 2 cups of ice water is a good starting point. You can also add 1 tablespoon of sugar and 1 teaspoon of baking soda to the brine. Just make sure to rinse the shrimp before steaming to wash off the baking soda.
• Devein the shrimp: The intestinal tract is completely safe to eat but can add a sandy texture to your finished product, so many people opt to remove it. To do so, simply use a paring knife to cut a slit along the back of each shelled shrimp, exposing the dark intestinal tract. With the tip of your knife (or with your fingers) remove the tract and discard. Rinse your shrimp, and they are ready to steam.

How to brine shrimp for extra juiciness

Brining is a great way to ensure your shrimp are extra juicy and full of flavour. It's a simple process that only takes a short amount of time and can be done with just a few basic ingredients. Here's a step-by-step guide to help you brine shrimp like a pro!

Step 1: Prepare the Brine Solution

The brine solution is a simple mixture of salt, sugar and water. For every pound of shrimp, you'll need about a tablespoon of kosher salt and a quart of water. You can also add a tablespoon of sugar to enhance the taste and appearance of the shrimp, making them slightly sweeter and more brown when cooked. It's important to use cold water to keep the shrimp at a safe temperature during brining. Stir the solution until the salt and sugar are completely dissolved.

Step 2: Soak the Shrimp

Once your brine solution is ready, it's time to add the shrimp. Make sure to use raw, peeled and deveined shrimp for best results. Submerge the shrimp in the brine solution, ensuring that the water level is above them so they brine evenly. You can do this in a large bowl or a resealable bag. If using a bag, squeeze out as much air as possible before sealing.

Step 3: Brine for 30 Minutes to 1 Hour

Let the shrimp brine for the recommended amount of time. Peeled shrimp only need about 20-30 minutes, while unpeeled shrimp may require up to an hour. It's best not to brine for longer than an hour, as it could affect the delicate flavour and texture of the shrimp. You can leave the shrimp at room temperature or in the refrigerator during this process.

Step 4: Remove, Rinse and Dry

After brining, remove the shrimp from the solution and gently pat them dry with paper towels or a clean kitchen towel. It's important to remove any excess moisture from the surface of the shrimp to ensure proper searing and browning when cooking. Do not rinse the shrimp before cooking, as this will wash away the added flavour from the brine.

Step 5: Cook and Enjoy!

Now your shrimp are ready to be cooked using your favourite recipe! Whether you pan-fry, grill or sauté them, they will turn out moist and delicious. Enjoy the juicy, tender and flavourful shrimp that brining has to offer!

How to remove shrimp heads

Removing the heads from shrimp may seem daunting, but the process, known as "heading," is quite easy, although a bit messy. Head-on shrimp retain their natural moisture better, resulting in superior flavour and texture, making the task well worth it in the end.

Firstly, be sure to buy only very fresh shrimp. Avoid shrimp with black dots, as these indicate bacterial growth. Choose shrimp that are firm to the touch, not mushy or waterlogged. If you purchase frozen shrimp, let them defrost slowly in the refrigerator, allowing the water to drain off as they thaw.

When handling head-on shrimp, use caution. In addition to the sharp point at the tail (the telson), there is an even longer point at the head (the rostrum). They’re easy enough to avoid if you’re moderately careful. Pick up the shrimp one at a time—don't try to grab a handful all at once or your chances of getting poked increase. If you do get stuck, clean the site well as any puncture wound can easily become infected.

Before you begin, choose your work area; setting a colander in the sink is ideal. You may also want a paper towel or dish towel handy.

Begin by taking a shrimp firmly in your dominant hand, with the body curving toward you and your thumb and bent forefinger just behind the gill plates on opposite sides. With your other hand, grip the shrimp head firmly with your thumb and forefinger on the gill plates on opposite sides. The tips of your thumbs and the knuckles of your forefingers should almost be touching.

In one quick movement, bring your forefingers up and your thumbs apart in a snapping motion. Remove the head and pull out the black digestive tract, if visible. Repeat with the remaining shrimp. Once you learn the process and exactly where your fingers need to go, you can keep a paper towel in your hand while snapping the heads off. This gives you a better grip on the heads, minimises some of the mess, and aids in the removal of the digestive tract.

Dispose of the heads (or save them for making shrimp stock) and rinse the shrimp in cold water.

Alternatively, if the gripping and snapping technique is not for you, you can simply cut off the heads. Place the shrimp on a cutting board, angling it so the head is toward your dominant hand. Using a sharp knife, cut through right behind where the head meets the body. Without lifting the knife, push the head to the side. Continue with the remaining shrimp, discarding the heads (or saving for stock) and rinsing the shrimp in cold water before using or freezing.

How to peel and devein shrimp

Peeling and deveining shrimp is a simple process, but it can be a bit messy. Here is a step-by-step guide on how to do it:

How to Peel Shrimp:

You can peel shrimp by hand or with kitchen shears.

• By hand: First, pull off the legs. Then, use your thumbs to crack open the shell along the underside, where it is softer. Pull off the shell, and you're done.
• With kitchen shears: Cut through the shell along the top, where it is hardest, with the shears. Then, crack it open and pull off the shell.

How to Devein Shrimp:

The "vein" in a shrimp is actually its digestive tract. It is not harmful to eat, but it can add a gritty texture to your dish. To devein the shrimp, make a shallow cut along the back of the shrimp with a paring knife and remove the dark gritty string with your fingers or the knife tip. Rinse the shrimp when you are done.

Tips:

• The shells are flavourful and can be used to make seafood stock, so consider freezing them for later use.
• Keep the shrimp on ice or in ice water as you work to ensure they stay cold.
• If you are using frozen shrimp, allow them to defrost completely before peeling and deveining. You can defrost them overnight in the refrigerator or by placing them in a bowl of cool water for 30-60 minutes.
• If you are serving the shrimp with the tails on, you can leave the last segment of shell and the tail tip on for decorative purposes.

How to steam frozen shrimp

Steaming shrimp is a great way to get the most flavor out of the shellfish. It's easy to steam with the right tools, and yields tender shrimp in no time. Here is a step-by-step guide on how to steam frozen shrimp:

Step 1: Prepare your equipment

The good news is that there are many options for steaming shrimp. What you want in your steamer setup is to keep the food elevated from the simmering water below. You want your shrimp to cook in the steam and not boil in the water.

You can use a large metal pot with a steamer basket insert or a separate steamer basket that fits inside your pot and stands on little feet to keep it elevated from the water. If you don't have a steamer basket, you can use a heat-safe bowl and plate inside your pot to create an impromptu steamer, or a heatproof colander set on top of a pot of simmering water.

Step 2: Prepare your shrimp

If your shrimp is frozen, it is best to thaw it before steaming. You can do this by letting it sit in the refrigerator overnight or by placing it in a bowl of cold water for 10-20 minutes. If you are in a hurry, you can also run cold tap water through the frozen shrimp for about 10 minutes.

Once your shrimp is thawed, pat it dry with a paper towel. Then, season the shrimp with salt, pepper, and garlic, or your favorite seasoning blend.

Step 3: Add water to your steamer

Fill your pot or steamer with about 1 inch of water, making sure there are at least two inches between the bottom of the steamer basket and the waterline. If you are using an electric countertop steamer, fill the reservoir with water to the fill line. If you are using a rice cooker with a built-in steamer, add 1 to 1 1/2 cups of water for every 2 cups of frozen raw shrimp.

Step 4: Steam your shrimp

Place the steamer basket in the pot and add the shrimp. Cover the pot and bring the water to a boil over high heat. Once the water is boiling, reduce the heat to medium. It's important that the shrimp are above the water and not touching the surface or submerged.

Steam your shrimp for 4 to 6 minutes, tossing halfway through to ensure even cooking. The shrimp should be opaque and firm when fully cooked. You can also check the internal temperature, which should be 145°F for fully cooked shrimp.

Step 5: Serve your shrimp

You can serve your steamed shrimp hot or chilled. Create a simple meal by adding your favorite vegetables to the steamer alongside the shrimp, or spice things up by serving your shrimp with a cocktail sauce.

Frequently asked questions