Steamed shrimp is one of the fastest ways to enjoy seafood.
Steamed shrimp takes four minutes to prepare and is a snap to clean up. Make it ahead, and then chill for extra crunch and to save time.
The sweet, delicate flavors of Herbs de Provence and the tart, citrus tang of the orange rind complements the briny flavor of this steamed shrimp. Whether you’re making a meal out of it or serving it as an appetizer, this steamed shrimp recipe rocks!
Serve my steamed shrimp recipe either hot or cold with drawn butter.
Steamed Shrimp with Herbs de Provence and Orange Zest
Serves 2-4
Ingredients
- 1 pound 21-25 count Gulf wild shrimp, peeled and deveined
- Hers de Provence, to taste
- 1 clementine, or orange, zested
- Butter, melted
Method
- Clean shrimp (remove shell and devein, leaving the tail, or buy already cleaned to save even more time).
- Sprinkle Herbs de Provence on top of the shrimp, do not cover the shrimp with the herbs, just add enough to season lightly.
- Fill a large stock pot with one inch of water and bring to a boil on high heat. Place raw shrimp on a steaming basket and place the basket in the pot. Reduce heat to medium-high and cover with a vented lid. Steam shrimp for four minutes. (Use a timer, four minutes goes by fast.)
- Remove the shrimp from the tray and plate up or cover and refrigerate if serving cold. Using a microplane grater, grate fresh orange, or clementine rind over the shrimp. Be careful not to grate the white of the citrus, this is the bitter part of the rind.
- Do not crowd the shrimp. Bring the water back to a full boil before steaming more shrimp. Steam in half pound batches for best results.
- Serve immediately.
Steamed shrimp. It’s the perfect summertime meal.
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