Steaming Succulent Shrimp: The Steam Bag Method

Steaming shrimp is a great way to cook the shellfish, as it helps elevate the shrimp's flavour and tender snap. It is also a healthier and easier method of preparation. The gentle cooking technique locks in the flavour and makes the shrimp plump and juicy.

To steam shrimp, you will need a steaming vessel, such as a steamer basket, a colander, or a fine mesh strainer. You will also need a pot or pan large enough to accommodate the vessel and a small amount of water – enough to reach just below the bottom of the steamer but not touch it. Bring the water to a boil, add the shrimp to the steamer, cover, and steam for 4-6 minutes or until the shrimp are opaque and cooked through.

You can also steam shrimp in the oven or microwave. For oven-steaming, preheat the oven to 450°F (230°C) and place the shrimp in a single layer in a shallow baking pan. Drizzle with melted butter or olive oil and desired seasonings, cover loosely with aluminium foil, and cook for 7-8 minutes. For microwave steaming, arrange the shrimp in a microwave-safe dish with their tails pointing inward. Drizzle with water, lemon juice, oil, and seasonings, cover, and cook on high for 2-10 minutes, depending on the size of the shrimp.

How to prepare shrimp for cooking

Preparing shrimp for cooking is a simple process but it requires some care and attention. Here is a step-by-step guide:

• Defrost the shrimp: If your shrimp are frozen, it is important to defrost them properly before cooking. Place the shrimp in a strainer with a plate underneath and leave them in the refrigerator overnight. Alternatively, for a quicker method, place the desired amount of shrimp in a bowl of cold water for 10-20 minutes. Make sure to use the shrimp within 24 hours of defrosting.
• Peel and devein the shrimp: The clear shell can be easily peeled off with your fingers. Start from the head end and work towards the tail. You can leave the tail on for decoration if you like. To devein the shrimp, use a sharp knife to make a shallow cut down the centre of the shrimp's back, just deep enough to reveal the vein. Then, simply dig out the vein with the tip of your knife.
• Rinse and dry the shrimp: Once the shrimp have been peeled and deveined, place them in a colander and rinse them lightly under cool running water. Drain the excess water and pat the shrimp dry with a paper towel.
• Season the shrimp: At this point, you can season the shrimp with your desired spices. A simple combination of salt, pepper, and garlic powder works well. Alternatively, you can use a store-bought seafood seasoning blend.

Once your shrimp are prepared, they are ready to be steamed! Remember to always cook shrimp thoroughly. Enjoy your delicious and tender shrimp!

How to steam shrimp without a steamer bag

Steaming shrimp is one of the best ways to cook the shellfish, as it helps elevate the shrimp's flavour and tender snap. It is also one of the healthiest and easiest ways to prepare shrimp. Here's how to steam shrimp without a steamer bag:

Prepare Your Shrimp

• If you have bought whole, head-on shrimp, you can steam them whole. However, if you would prefer to remove the heads, you can do so by twisting them off or chopping them off with a chef's knife.
• If you are going to peel your shrimp, grab onto the section of the shell that meets the belly (where the legs are) and pull back. If you are serving the shrimp as finger food, you can leave the tail so that they can be picked up easily. Otherwise, snip it off with scissors or a knife.
• The intestinal tract does not need to be removed as it is completely safe to eat. However, it can add a sandy texture to the shrimp, so many people opt to remove it. To do so, use a paring knife to cut a slit along the back of each shelled shrimp and remove the tract with the tip of your knife or your fingers. Rinse the shrimp when you have finished.

Brine Your Shrimp for Extra Juiciness

• Soak your prepared shrimp for one hour before cooking in an ice water-salt brine. A good ratio is 1 tablespoon of salt for every 2 cups of ice water.
• For an extra kick, add 1 tablespoon of sugar and 1 teaspoon of baking soda to the brine. Just be sure to rinse the shrimp before steaming to wash off the baking soda.

Add Flavour to the Shrimp Steaming Liquid

• You can use plain water as your steaming liquid. Adding a few slices of lemon is also traditional.
• You can also swap water for another liquid, such as stock, wine, beer, fruit juices or any other beverage of your choice.
• Add aromatics to the steaming liquid for extra flavour. Vegetables such as onions, celery, carrots, garlic and ginger are great additions. You can also add spices and herbs such as chilli peppers, black pepper, bay leaves, thyme, cilantro and parsley.

Steam Your Shrimp

• Place a heat-safe bowl upside down in a regular stock pot. Place a heavy, heat-safe plate on top of the bowl.
• Alternatively, you can use a heatproof colander set on top of a pot of simmering water.
• Make sure there are at least two inches between the bottom of your steamer/plate and the top of the liquid.
• Cover the pot and bring the liquid to a boil over high heat.
• Reduce the heat to medium and add your shrimp.
• Steam until the shrimp curl and turn bright pink. This should take around 4 to 6 minutes for 1 to 2 pounds of shrimp.
• If you are serving your shrimp cold, drop them into a large bowl filled with ice water.

Tips

• If you are steaming frozen shrimp, the process will take a little longer. Give them a stir as they cook if they are frozen together.
• Keep an eye on the colour of the shrimp while they cook. They should turn bright pink and be firm when ready.
• You can freeze cooked shrimp, but it is best to keep uncooked shrimp frozen until you are ready to cook them.

How to store steamed shrimp

Storing steamed shrimp correctly is important to ensure it remains safe to eat and maintains its quality. Here are some detailed instructions on how to store steamed shrimp:

Refrigerating Steamed Shrimp:

• Freshly cooked shrimp can be stored in the refrigerator, whether it is shelled or unshelled.
• Wrap the shrimp tightly in plastic wrap or place it in an airtight container.
• Ensure your refrigerator is set to 40 degrees Fahrenheit or lower.
• According to the U.S. Department of Agriculture Food Safety and Inspection Service, there is no need to cool the shrimp before refrigerating it if your refrigerator is functioning properly.
• Refrigerated cooked shrimp will stay safe to eat for three to four days.

Freezing Steamed Shrimp:

• For longer storage, you can freeze cooked shrimp.
• Wrap the shrimp in freezer-grade plastic or foil to prevent freezer burn and maintain quality.
• Label the package with the date and try to consume the shrimp within three months for the best quality.
• While frozen shrimp will remain safe to eat indefinitely, its quality will deteriorate over time.
• If there has been a power outage affecting your freezer, discard the shrimp and any other perishable items.
• To thaw frozen shrimp, defrost it in the refrigerator to prevent the growth of harmful bacteria.
• If the shrimp smells unpleasant or appears slimy after thawing, discard it.

How to serve steamed shrimp

Steamed shrimp can be served hot, warm, at room temperature, or cold. You can serve them as a simple meal with your favourite vegetables, or as a chilled appetiser with a side of sweet and tangy cocktail sauce. You can also use them to top a salad for a protein-rich kick.

If you're serving the shrimp hot, it's best to do so immediately. Don't refrigerate and reheat, as this may overcook the shrimp and make them rubbery.

If you're serving them cold, transfer the shrimp to a bowl of ice water after cooking to stop the cooking process. Then, place them in the refrigerator for at least 30 to 60 minutes.

Storing Steamed Shrimp

You can freeze cooked shrimp, but it's best to keep uncooked shrimp frozen and steam them straight from frozen.

How to steam shrimp in a microwave

Steaming shrimp is a great way to get the most flavour out of the shellfish. It's a gentle cooking technique that helps elevate the shrimp's flavour and tender snap. It's also one of the healthiest ways to prepare shrimp. Here's how to steam shrimp in a microwave.

Step 1: Prepare the Shrimp

Firstly, decide whether you want to peel and devein the shrimp. You can steam shrimp with or without the shell on. Leaving the shell on is better if you plan to serve the shrimp chilled as it will help prevent the shrimp from browning or charring. However, removing the shell means the shrimp meat will be infused with flavour, and it will be easier to eat.

If you are peeling and deveining the shrimp, grab onto the section of the shell that meets the belly (where the legs are) and pull back. You can leave the tail on so that diners can grab the shrimp with their fingers. To devein the shrimp, use a paring knife to cut a slit along the back of each shelled shrimp, exposing the dark intestinal tract. Remove the tract with the tip of your knife or your fingers, then rinse the shrimp.

Step 2: Prepare the Microwave-Safe Dish

Arrange the shrimp in a microwave-safe dish. Keep the shrimp in a single layer with the tail ends pointing inwards and touching each other. A 12-inch shallow, round, glass casserole dish with a microwave-safe lid is ideal. Avoid stacking the shrimp as they may not cook evenly.

Step 3: Add Liquid and Seasonings

Drizzle a small amount of water, lemon juice, and oil over the shrimp. You can also add salt and pepper or other seasonings, adjusting the amount according to your taste. Gently toss the shrimp to coat them evenly in the mixture.

Step 4: Cover and Microwave

Cover the dish with microwave-safe plastic wrap or use the microwave-safe lid. Microwave the shrimp on high for 2 to 10 minutes, depending on their size:

• Miniature to medium shrimp: 2 1/2 to 5 minutes
• Large or jumbo shrimp: 6 to 8 minutes
• Colossal shrimp: 8 to 10 minutes

Check for doneness after the minimum cooking time. Vent the plastic wrap by poking it with the tip of a fork, or use a lid with built-in vents.

Step 5: Let Stand and Serve

Let the shrimp stand for 1 to 2 minutes, then drain any excess liquid. Serve immediately while still hot, or chill and serve cold. If serving cold, transfer the cooked shrimp to a bowl of ice water to stop the cooking process, then place in the refrigerator for 30 to 60 minutes.

Tips

• If you are serving the shrimp chilled, provide your guests with a paring knife so they can remove the vein if they wish.
• Do not overcrowd the dish. Cook the shrimp in batches if necessary.
• If using frozen shrimp, defrost completely before cooking.
• The shrimp should not touch the steaming liquid. Make sure they are elevated above the liquid in the dish.

Frequently asked questions