Steaming shrimp in a spiced paste is a Bengali technique that most people outside South Asian cooking have never encountered, and that is a shame because it produces results that are completely different from sautéed or grilled shrimp. The mustard seeds get ground into the paste, not left whole, which means the heat draws out a sharp, pungent quality that sits alongside the turmeric and Kashmiri chili. The result is not subtle. It is direct and peppery and slightly hot. Good. This is not background food. Shrimp marinated in mustard paste and cooked over steam in under 20 minutes, start to finish. Good over plain rice and stop trying to complicate things.
How to Make Steamed Shrimp With Mustard Seeds
Grind the mustard seeds fresh
Pre-ground mustard loses its sharpness quickly. A mortar and pestle or a spice grinder takes 30 seconds and gives you a much more pungent paste. The whole dish depends on that edge, so don’t use pre-ground powder as a substitute.
Use a non-reactive bowl
Ground mustard is acidic. Marinate the shrimp in glass, stainless steel, or ceramic, not aluminum. A reactive bowl will dull the paste and can leave a metallic taste in the finished dish. 
No steamer? Use a skillet
Add a few tablespoons of water to a covered skillet over medium heat. The shrimp cook gently in the steam and finish in about eight minutes. Watch the liquid level and add water if it evaporates before the shrimp are done.
Steamed Shrimp With Mustard Seeds
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A simple, flavorful shrimp dish perfect for a weeknight meal. Just a few ingredients and a steamer are all you need!
Ingredients
- 1.5 lbs (680 g) medium sized shrimp
- 1.75 tsp black mustard seeds
- 1.5 Tbs onion, finely chopped
- 1 serrano chili finely chopped
- 0.38 tsp ground turmeric
- 0.75 tsp salt
- 0.25 tsp Kashmiri chili
- 3.5 Tbs vegetable oil
Instructions
- Peel, devein, wash, and drain the shrimp. Set aside.
- Grind mustard seeds in a spice grinder or mortar and pestle. Add to a non-reactive bowl (stainless steel, glass, or ceramic).
- Add 1 tablespoon of water, turmeric, salt, Kashmiri chili, coconut oil, and serrano chili to the ground mustard seeds.
- Stir everything together well.
- Add the cleaned shrimp to the spice mixture.
- Stir the shrimp in the spice mixture. Cover and set aside for 10 minutes.
- Set up a steamer.
- Steam the shrimp mixture (on a plate if necessary) until opaque throughout (about 10 minutes).
- Stir the shrimp halfway through the steaming process.
Notes
- For optimal flavor, use freshly ground mustard seeds if possible.
- If you don’t have a steamer, you can cook the shrimp in a covered skillet with a small amount of water over medium heat.
- Leftover shrimp can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What size shrimp should I use?
Medium shrimp (31 to 40 count per pound) work best here. They cook evenly when steamed and are big enough to hold the spice coating. Larger shrimp will need an extra minute or two of steaming time.
Can I use yellow mustard seeds instead of black?
Yellow mustard seeds are milder, so the dish won’t have the same sharp bite. If that’s all you have, use them, but increase the amount by about half a teaspoon to compensate.
How do I know when the shrimp are done steaming?
They’ll turn pink and curl into a loose C shape. If they curl into a tight O, they’re overcooked. Start checking at 8 minutes and pull them as soon as they’re opaque all the way through.
