Easy Steamed Pink Shrimp
Steaming pink shrimp is a stress free way to cook this delicious shellfish.
Steamed shrimp vs. boiled Shrimp
Steaming is more gentle and avoids overcooking the shrimp retaining more flavour. Boiling is a more forceful way of cooking shrimp which can lead to overcooking resulting in a mushy texture with a watery taste.
Equipment needed to steam pink shrimp
If you have a steamer and a wok, you’re good to go, and if you don’t, there are ways to transform a regular stock pot into a steamer:
- Place a mesh sieve over a stock pot.
- Place a smaller heat-safe bowl or pot upside down in a large stock pot and place a heat-safe plate on top.
Both are good options, but we prefer the first solution as it is easier to add the aromatics.
Read also our other steamed recipes.
Steamed Pink Shrimp
Steaming shrimp is a stress free way to cook this delicious shellfish.
EQUIPMENT (click pictures for details)
Ingredients
- 500 gr pink shrimp
Aromatic ingredients
- 1 pc stalk Chinese celery
- 2 pcs garlic cloves
- 1 pc large fresh ginger sliced
- 1 tbsp Sichuan pepper
- 1 tsp crushed peppercorns
- 1 pc mandarin peels or orange peels
Instructions
Prepare the steamer
- Fill the wok halfway with water. Add all aromatic ingredients and bring to the boil and simmer for 5 minutes.
Peel the pink shrimp
- Wash the shrimp under cold running water.Separate the head from the tail and unwrap the shell from the shrimp tail.
- Devein the shrimp by inserting the tip of a toothpick towards the tail under the vein in the centre of the shrimp tail. Then pull up the toothpick with the vein up to the surface.
Steam the shrimp
- Insert a toothpick in each shrimp tails to keep them straight.
- Arrange the shrimp tails in the steamer and steam for 2-3 minutes.
Nutrition for 1 portion
Calories: 107kcalCarbohydrates: 0.2gProtein: 25gFat: 1gCholesterol: 201mgSodium: 149mgFiber: 0.02gSugar: 0.01gVitamin A: 1IUVitamin C: 0.2mgCalcium: 81mgIron: 1mg
