Steamed Shrimp


  • 1 lb. large shrimp (about 24)
  • 2 teaspoons fresh ginger (grated)
  • 3 scallions (green onions, tops and bottoms)
  • 2 teaspoons sesame oil
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon stevia
  • 1 teaspoon rice vinegar
  • ½ teaspoon hot red pepper flakes
  • 1 tablespoon garlic (minced)
  • ¼ teaspoon sea salt
  • Brown rice


Shell and de-vein shrimp. Rinse, drain and set aside. Thinly slice the white part of the scallions. Stir together scallions, soy sauce, vinegar, garlic, ginger, sesame oil, sugar, pepper flakes and salt. Add shrimp, toss to coat them and let marinate at room temperature, stirring several times, for 15 minutes. Spread the shrimp in a single layer with the marinade in a shallow bowl or deep plate that will fit inside the pot below and leave at least ½ inch clearance on all sides to allow the shrimp to steam. Put a vegetable steamer inside a large pot or dutch cooker. Add enough water to come just below the vegetable steamer; cover and bring to a boil. Remove from heat and carefully place the dish on the steamer. Place back on heat and cover and steam the shrimp for 4 to 8 minutes or till firm to the touch. Remove and serve over cooked brown rice with marinade sauce. Sprinkle with thinly sliced scallion (green onion tops).

← Back to All Recipes