Discover how easy it is to make Steamed Shrimp at home in only a few minutes!
I find it funny that, all the times I’ve made shrimp over the years, I’ve never considered steaming them. Sure, I’ve broiled, baked, sautéed, and air-fried them. There have been countless versions of shrimp in marinara sauce, cioppino, and bouillabaisse. However, this is the first time I’ve made steamed shrimp, and I’m here to tell you that it is by far the easiest preparation method I’ve tried.
What makes it so easy? There’s no peeling of the shrimp before cooking. What about removing the vein (the shrimp’s intestinal tract), you ask? No problem. Keep reading for the simple method of deveining shrimp. If you are using frozen shrimp, ensure that they are completely thawed before steaming for even cooking.
The other reasons why it is so easy to prepare shrimp this way are the quick preparation and easy cleanup. Shrimp cook quickly, and steaming them takes only two to five minutes in a steamer basket set over a pot of boiling, seasoned water. The white vinegar helps tenderize the shrimp and enhances the overall flavor. It also helps balance the seafood seasoning, infusing the shrimp with exceptional taste. You can use any brand of seafood seasoning you like. And, since you are only using a pot for boiling the seasoned water and a steamer basket, there are no greasy or saucy pots or pans to scrub.
Steamed shrimp are perfect for a cold appetizer, such as shrimp cocktail. Serve them warm with melted butter, as you would with lobster. They are also wonderful in salads, and I recommend peeling them first if adding them to another dish. Toss them into your marinara sauce right before serving, as you don’t want to overcook them. However you serve them, enjoy!
How to devein shrimp with the shell still on
I’ve always wondered how the veins of shrimp are removed for those peel-and-eat shrimp you get at restaurants. It’s essential to remove these veins when making steamed shrimp, and while I figured I’d have to slit the shells down the back, I knew that wasn’t the correct answer. After all, I’ve never seen it done like that in restaurants.
So, I did what I always do—I turned to the internet for answers. The simple method I learned required only one tiny tool—a toothpick. A small wooden skewer will also work. Some people even use a fork, but I have not tried it with that. You only need a small point. It turns out that this easy trick makes deveining shrimp a breeze. Here are the simple steps to follow:
- Holding the shrimp between your thumb and fingers, locate the dark vein line running down the back.
- Gently insert the tip of the toothpick through the second segment of the shrimp’s back, counting from the tail end.
- Carefully lift the toothpick, latch the vein, and pull it out in one piece.
- If any part of the vein remains under the shell, repeat the process using the toothpick in that area.
- Clean and inspect the shrimp to ensure all vein segments are removed.
How do I store leftovers?
Allow steamed shrimp to cool to room temperature, but don’t leave them out for more than 2 hours. Refrigerate leftovers in an airtight container for up to 3 days. Enjoy them cold, or reheat them gently in a bit of water or broth on the stove for 1 to 2 minutes. Although they can be microwaved, I find it too easy for them to turn rubbery that way.
You can also freeze the chilled shrimp within 2 days of preparation by removing the shells, spreading them in a single layer on a foil-covered baking sheet, and freezing for an hour or two. Make sure that the shrimp do not touch one another, and freeze until firm. Transfer the frozen shrimp to freezer bags or containers for 3 to 6 months. Defrost them in the refrigerator before eating cold or using them in other recipes.
Serving suggestions
Steamed shrimp don’t require much, other than a squeeze of lemon or some cocktail sauce. They are ideal on buffet tables, alongside other favorite dishes such as this Southern Deviled Eggs Recipe, Easy Spinach Artichoke Dip, Hot Wings, Seven-Layer Taco Dip, and White Queso Dip. Peel and add them to Caprese Pasta Salad, Orzo Pasta, or mix them into this delicious Spanish Rice Recipe right before serving for a complete meal.
Steamed Shrimp
Ingredients
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons seafood seasoning non-branded
- 2 pounds large shrimp deveined with shells on
- Fresh parsley chopped (for garnish)
- 1 lemon cut into wedges
- Cocktail sauce for serving (optional)
Instructions
- In a pot, combine the water, white vinegar, and seafood seasoning. Bring the mixture to a boil over high heat.
- Add a steamer basket or colander to the pot, turn the heat to medium-low, and add shrimp. Cover with a lid.
- Steam the shrimp for 2 to 5 minutes until they turn pink and are firm. Remove from heat, drain, and transfer to a serving dish. Serve right away with parsley sprinkled on top and lemon wedges on the side. If desired, enjoy with cocktail sauce.
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