How to cook steamed grass shrimp?

Penaeus vannamei is actually a type of shrimp. Steamed Penaeus vannamei is not only delicious and tender but also nutritious. Have you ever learned how to make steamed Penaeus vannamei? If you love these foods, you might as well try making them following the methods introduced below.

Steamed Shrimp

Method 1:

1. Wash the shrimp with salt water, remove the intestinal tract, and arrange them on a plate.

2. Add scallions, ginger, and salt, drizzle with cooking wine. Cover with microwave-safe film and cook on high for 4 minutes until done. Serve with salad dressing, mustard sauce, or rice vinegar.

Method 2:

1. Wash the shrimp with salt water.

2. Place the shrimp in a dish; spread with chopped scallions and ginger slices; add cooking wine.

3. Steam in a pre-boiled pot for 5 minutes.

Method 3:

1. This steamed shrimp recipe does not require peeling the shell or removing the head, in order to preserve the shrimp oil and ensure a rich flavor.

2. Try to cut off the sharp, hard shrimp rostrum to avoid injuring your hands or mouth [1].

3. Shred the scallions and place them on the arranged shrimp, then pour an appropriate amount of cooking wine into the plate.

4. When steaming, cover the bowl with a lid to prevent too much steam from seeping in, which can affect the texture. However, the steaming time should be extended accordingly. After the water boils, it usually takes about 3.5-4 minutes before removing from the pot.

5. The heat for steaming should not be too high, and the time should not be too long, to prevent the shrimp from becoming overcooked and tough.

6. If you prefer a stronger flavor, you can prepare your own dipping sauce. The original flavor is also delicious~

Method 4:

Main ingredient: Shrimp

Ingredients: Cooking wine, chicken powder, scallions, ginger, garlic, oyster sauce or abalone sauce

1. Devein the shrimp, clean them thoroughly, and drain the water.

2. Marinate with cooking wine for 15 minutes, then drain the excess liquid.

3. Arrange slices of garlic and pieces of ginger on top. I also sprinkled a few rings of red chili.

4. Evenly drizzle with oyster sauce or abalone sauce.

5. Cover with a plate that is the same size as the bowl's rim.

6. Steam until cooked. When done, sprinkle with chopped scallions, toss, and serve.