Korean Steamed Shrimp
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The shrimp steam on a bed of onion, green onion, and garlic, and the rising vapor carries those aromas in between the shells.
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Apart from a splash of rice wine and a squeeze of lemon there is no seasoning, which puts the shrimp's own sweetness at the center. The steaming stops within 8-9 minutes, before overcooking can shrink the flesh and make it stiff.
Ingredients
Instructions
- 1
Trim the whiskers and sharp tail points from 500 g whole shrimp with kitchen scissors.
Leave the shells on, since they protect the meat from drying out and help the shrimp stay firm and juicy during steaming.
- 2
Spread 80 g onion and 50 g green onion evenly across the steamer basket to make an aromatic base.
Tuck 4 garlic cloves between them so the steam can carry their aroma up through the shrimp shells.
- 3
Pour 250 ml water into the pot and bring it to a strong boil over high heat.
Set the steamer on only after steady steam is rising, so the shrimp cook quickly instead of sitting too long in weak heat.
- 4
Arrange the shrimp over the vegetables in a loose, even layer, avoiding heavy overlap.
Sprinkle 1 tablespoon rice wine over the top, then cover the steamer to reduce briny odors and trap the vegetable aroma inside.
- 5
Steam for 8-9 minutes over medium-high heat while the water keeps boiling steadily.
The shrimp are done when the shells turn fully pink-red, so do not extend the time or the meat can shrink and toughen.
- 6
Open the lid at an angle so condensation runs to the side instead of dripping onto the shrimp.
Squeeze the juice from half a lemon over the hot shrimp and serve immediately, with cho-ganjang or sweet chili sauce if desired.
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