How to Steam Shrimp in a Rice Cooker

by Christopher Godwin

Steamed shrimp is used in a variety of different recipes, and it is the most common method of preparation for cold dishes like shrimp cocktail or shrimp salad. Steamed shrimp can also be dressed up with a wide variety of fresh or dried herbs and spices as well as sauces and marinades. Basic steamed shrimp often pairs well with dry white wines like Chardonnay and Sauvignon Blanc or light, lager-style beers.

Defrost 1 lb. uncooked jumbo shrimp, approximately 21 to 25 per pound, in the refrigerator in an airtight container for a minimum of 24 hours before cooking the shrimp. Fresh, never-frozen shrimp does not have to rest before cooking.

Remove the black line in the center of each shrimp, which is the intestinal tract, with a sharp paring knife, making only a small cut in the black of the shrimp. Discard the intestinal tract.

Place the shrimp into the rice cooker steaming pot. Pour 1 cup of cold, clean water over the shrimp.

Close the rice cooker and cook the shrimp for six minutes before removing it from the steamer with a slotted spoon. Slice one shrimp in half in the center to make sure it is fully cooked.

Place the shrimp into a large bowl of ice water to stop the cooking process. Drain the shrimp in a colander and pat them dry with paper towels. Use the shrimp right away or store it in an airtight container for 24 hours.


  • If necessary, shrimp can be thawed in a hurry in a colander under cold running water. Do not allow the water to pool in a large pot or container to thaw the shrimp.

    Extra small shrimp, small, medium and large shrimp will all take slightly less time to cook than jumbo shrimp and should be checked after three to five minutes depending on their size. Large shrimp like colossal shrimp will take slightly longer to cook than jumbo shrimp, and should be checked after about eight minutes.

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About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."