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Steamed Shrimp and Jasmine Rice

Shrimp is an excellent seafood for the rice cooker because it cooks so quickly. If your cooker has a glass lid, it’s easy to tell when the shrimp are cooked by their bright orange-pink color; if you have to lift the lid to check the shrimp, do so with care to avoid the steam. If the shrimp is finished before the end of the rice cooking cycle, carefully remove the shrimp and green onions, either by removing the whole steaming tray or transferring the ingredients with a spatula or tongs. Timing this recipe takes a little practice, but the whole dish couldn’t be easier. Chopping up and mixing in the steamed green onions gives great flavor and texture to the cooked rice. You might try this with baby leeks instead of green onions. This is a light meal, suitable for lunch or Sunday night supper. This recipe comes from the kitchen of our literary agent, Martha Casselman.
  Medium shrimp 1 Pound
  Thai jasmine rice 1 1⁄3 Cup (21.33 tbs)
  Water 2 2⁄3 Cup (42.67 tbs)
  Salt 1 Pinch
  Green onions 8 , trimmed to fit steaming tray
  Dill weed 2 Pinch
  Ground white pepper To Taste
  Fresh italian parsley sprigs/Basil / sage 2 (for garnish)

1. Peel and devein the shrimp, taking care to leave on the tails. Rinse the shrimp and pat dry with paper towels.
2. Rinse the rice. Place it in the rice cooker bowl with the water and salt; swirl to combine. Close the cover and set for the regular cycle.
3. Place the green onions on the steamer tray and lay the shrimp on top in a single layer. Sprinkle with the dill weed and white pepper to season.
4. About 8 minutes before the end of the regular cycle (depending on brand and size, about 15 minutes into the cycle), place the steaming tray in the cooker and close the cover. Steam the shrimp for about 6 minutes, until the color has changed to orange-pink. Do not overcook the shrimp, or they will become tough. Remove the steaming tray and place the shrimp in a warm covered dish. Let the onions cool, then chop them enough to stir them into the rice when it is done; you will have about 1/3 cup.
5. When the machine switches to the Keep Warm cycle, stir the green onions into the rice with a plastic or wooden rice paddle or wooden spoon.
6. To serve, mound the rice on a serving platter or 4 individual plates, place the shrimp on top, and garnish with the herb sprig.

Machine: Medium (6-cup) or large (10-cup) rice cooker; on/off only
Cycle: Regular

This recipe has been excerpted from The Ultimate Rice Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at

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Nutrition Rank

Nutrition Facts

Serving size

Calories 371 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 172.4 mg57.5%

Sodium 250.2 mg10.4%

Total Carbohydrates 57 g18.9%

Dietary Fiber 1.9 g7.8%

Sugars 0.8 g

Protein 29 g57.6%

Vitamin A 74.2% Vitamin C 88.9%

Calcium 15.1% Iron 29.2%

*Based on a 2000 Calorie diet

Steamed Shrimp And Jasmine Rice Recipe