I always keep shrimp in my freezer. I buy it in bulk or when it’s on sale so it’s there when I want it. Shrimp is a great source of lean protein and one of the few proteins you can easily defrost in minutes and without affecting quality. Simply run the frozen shrimp under cold water until it thaws. This recipe technically makes boiled, not steamed, shrimp. The result is similar, but I have found boiling to yield more consistent results.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Place a bowl of ice water in the sink. Bring a medium pot of salted water to a boil over high heat. Add the shrimp and cook them 1 to 2 minutes until the outsides turn pink and they are cooked through.
Step 2
Drain the shrimp and transfer them immediately to the bowl of ice water. Drain them again. Peel and eat them immediately, or store them in an airtight plastic container in the refrigerator for up to 3 days.
nutrition information
Step 3
Each (about 4-ounce) serving has:
Step 4
Calories: 120
Step 5
Protein: 23g
Step 6
Carbohydrates: 1g
Step 7
Fat: 2g
Step 8
Trace Saturated Fat
Step 9
Cholesterol: 172mg
Step 10
Fiber: 0g
Step 11
Sodium: 168
