This easy steamed shrimp cocktail is the perfect appetizer and takes only 15 minutes. Using a steamer basket, shrimp is carefully steamed and then poached in ice water. This makes the best steamed shrimp ever. Serve this steamed shrimp alongside homemade cocktail sauce or garlic butter.
Shrimp cocktail is a classic appetizer that is easy to make at home. The key to great shrimp cocktail is perfectly cooked shrimp that are tender and juicy, paired with a zesty cocktail sauce One of the best ways to cook shrimp for shrimp cocktail is to steam them. But how long should you steam shrimp to get ideal results?
In this article, we’ll discuss everything you need to know about steaming shrimp for shrimp cocktail, including:
- How long to steam different sizes of shrimp
- Tips for steaming shrimp perfectly
- How to know when shrimp are done
- Serving suggestions for homemade shrimp cocktail
- Frequently asked questions
Follow these simple guidelines for steaming shrimp and you’ll have tender, juicy shrimp that are ideal for serving chilled with cocktail sauce.
Steaming Times for Shrimp
The steaming time can vary slightly depending on the size of the shrimp, Here are general guidelines
- Extra small (under 15 per pound): Steam for 1-2 minutes
- Small (16-20 per pound): Steam for 2-3 minutes
- Medium (21-25 per pound): Steam for 3-4 minutes
- Large (26-30 per pound): Steam for 4-5 minutes
- Extra large (31-35 per pound): Steam for 5-7 minutes
- Jumbo (36-45 per pound): Steam for 6-8 minutes
These times are for raw, shell-on shrimp. If using peeled and deveined shrimp, reduce the cooking time by about 1 minute Frozen shrimp will also take a little longer than fresh shrimp.
Always start checking shrimp early at the low end of the time range given. It’s easy to continue cooking shrimp if they need more time, but you can’t reverse overcooked shrimp!
Tips for Perfectly Steamed Shrimp
Follow these tips to ensure your shrimp turn out tender and juicy:
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Use a steamer basket if possible for even steaming. You can also use a metal colander or rimmed pan set over a pot of boiling water.
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Don’t overcrowd the steamer. Shrimp should have room to steam evenly. Steam shrimp in batches if needed.
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Use 1-2 inches of rapidly boiling water in the pot below the steamer. The steam needs to be hot and constant.
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Steam the shrimp just until opaque and pink, with a slightly translucent centers when cut. Don’t wait until fully opaque or they’ll be overcooked.
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Shock in an ice bath immediately after steaming to stop the cooking process.
How to Tell When Shrimp Are Done Steaming
Check shrimp frequently as they near the end of the recommended steaming time. Look for these signs they are ready:
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The flesh turns from grayish to solid pink.
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They become firm, opaque, and just barely translucent in the thickest part.
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The shells begin to turn pink.
Peek into a few shrimp to check doneness. Cut into the thickest part of the shrimp to see if it still has a bit of translucence in the center. As soon as the flesh is mostly opaque, remove them from the steam.
Serving Steamed Shrimp Cocktail
For the best flavor and texture, serve steamed shrimp chilled. Here are some serving suggestions:
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Chill steamed shrimp in ice water for 5 minutes after steaming, then drain and refrigerate until ready to serve.
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Arrange chilled shrimp around the edge of a cocktail glass with sauce in the middle.
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For larger servings, pile shrimp over ice on a platter with ramekins of sauce on the side.
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Peel only some of the shrimp to make it easier for guests to eat if desired.
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Accompany with lemon wedges, hot sauce, and crackers for dipping in the sauce.
Frequently Asked Questions
What size shrimp should I use?
Go with larger shrimp in the range of 16-20 or 21-25 per pound. Jumbo shrimp are ideal if you want an impressive presentation. Smaller shrimp become rubbery when overcooked.
Can I steam frozen shrimp?
Yes, but frozen shrimp will take about 1-2 minutes longer to steam. Thaw them first in cold water for a more even cook time. Don’t steam frozen shrimp straight from the freezer.
Is steaming better than boiling shrimp?
Definitely! Steaming cooks shrimp more gently so they stay tender and juicy. Boiling can make the outsides overcooked and rubbery before the insides are done.
How do I peel steamed shrimp?
If you buy shell-on shrimp, twist off the heads while holding the tail. Then use a paring knife to peel off the shell, leaving the tails intact if desired. The shells will slide off easily after steaming.
Can I bread or grill steamed shrimp?
Absolutely! Steaming first helps ensure even doneness. Just pat steamed shrimp dry before breading, grilling, or sautéing as needed for other recipes.
Steaming shrimp to perfection takes a little practice, but following these guidelines will set you up for success. Be sure to pull shrimp as soon as they turn opaque, shock them in ice water, and chill well before serving over ice with a tangy cocktail sauce. Your homemade shrimp cocktail will rival any restaurant appetizer!
What You Will Love
This delicious appetizer is so quick and easy that its perfect for entertaining. Steamed shrimp is so much better than boiled shrimp because it isnt overcooked and rubbery. If this is your first time steaming shrimp, prepare to be shocked at how good it is.
The ingredients are split into two parts: the shrimp and the cocktail sauce.
This steamed shrimp recipe can be made with uncooked frozen or fresh shrimp. I purchased previously frozen raw shrimp with the tail-on. Its possible to unshell the shrimp or thaw previously frozen shrimp in water before use.
Also, I prefer to use extra large shrimp. It doesnt matter what type of shrimp you use; make sure they are decently sized and uncooked. If the shrimp is pink, then its been previously cooked. Just check the bag or the seafood counter for raw shrimp.
- Ketchup: Use any type of ketchup available. Tomato sauce cannot be substituted.
- Prepared horseradish: Horseradish is a root. Prepared horseradish is the horseradish that you buy in a jar at the store (it might be near the fridge).
- Fresh garlic cloves that have been mashed or crushed in a garlic press are used.
- Celery: Finely dice fresh celery. This makes the shrimp cocktail sauce taste better and give it more crunch.
- Lemon: Squeeze fresh lemon juice to get rid of the seeds.
- Worcestershire sauce (not required): This unique flavor gives the shrimp cocktail sauce something extra. As long as you don’t have any on hand, you can leave it out.
- Tabasco sauce (optional): Not required, but adds a little heat.
See the recipe card at the bottom of the post for quantities.
Steam shrimp using a steamer pot. Poach shrimp in an ice water bath. Make the homemade shrimp cocktail sauce. Serve the cocktail sauce alongside chilled shrimp.
How To Make Steamed Shrimp Cocktail
Prepare the steamer by adding water to the bottom of the pan.
Add the shrimp to the steamer tray or steaming basket. Cover the shrimp with the steamer pot lid.
Put the steamer pot on high heat, so the liquid can come to a boil. Once steam starts to form, set a timer for about 60 seconds to 90 seconds. Flip the shrimp. Steam another 60 seconds to 90 seconds.
Make an ice-water bath for the shrimp.
Quickly dump the steamed shrimp in an ice-water bath. This stops the shrimp from continuing to cook.
After about a minute, remove the shrimp onto a paper towel lined plate.
Pat dry the steamed shrimp. Chill the shrimp in the fridge while preparing the shrimp cocktail sauce.
Finely dice the cucumber.
In a small bowl, mix the cucumber slices, ketchup, lemon juice, garlic that has been crushed, horseradish that has been made, tabasco (if you want) and Worcestershire (if you want).
Mix until well combined.
Serve the chilled, steamed shrimp with lemon wedges and homemade cocktail sauce.
- Dont boil the shrimp. Shrimp can overcook in boiling water in a matter of seconds, turning them rubbery and shrinking.
- Steam the shrimp with a steamer. You can use either a regular pot with a steamer basket insert OR a steamer pot with a steam basket insert.
- Buy the shrimp thawed, shelled, and with the tail on. Save time by buying the shrimp ready to go.
- Use larger shrimp or jumbo shrimp. Dont skimp on size here if possible.
- Since you already have the steamer pot out, why not steam some lobster tails too?
- Instead of making your own cocktail sauce, make simple garlic butter sauce to go with steamed shrimp and lobster tails. Or make both!.
I recommend using a steamer pot or steamer basket for this recipe. You will also need a large bowl for the ice water bath.
The shrimp and cocktail sauce can be kept in the fridge for up to three days in a container that doesn’t let air in. I do not recommend freezing this recipe.
It takes the shrimp about two to three minutes to turn pink after the steamer tray starts to heat up.
Thaw the frozen shrimp in water before steaming them. Do not steam frozen shrimp. Otherwise, they will cook unevenly and overcook on the outside.
Shrimp tastes best when it’s steamed instead of boiled, which happens more quickly with boiling water.
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