Microwave Shrimp

“Microwave” and “shrimp” are words you don’t usually find together in the same sentence. While the fast-cooking microwave is a valuable kitchen tool, seafood is often on the list of foods you shouldn’t microwave (insert office lunch jokes here). When done right—and especially when covered in a buttery sauce—microwave shrimp can turn out plump and juicy in mere minutes.

Can you microwave shrimp?

You can microwave shrimp, but you must understand how the appliance works and choose the shrimp wisely. Microwaves directly and rapidly heat the water molecules within food, so the heat penetrates thin foods like shrimp in record time. But shrimp are already one of the fastest-cooking proteins, going from tender to tough in seconds with any cooking method. Plus, microwaves heat unevenly, so they can easily overcook the surface of shellfish but leave the center undercooked and potentially unsafe. This microwave shrimp recipe calls for large raw shrimp. Precooked or tiny ones too easily turn to rubber, and jumbo ones might still have a raw center when done on the outside.

Microwaves also dry out food as they heat it, so you should microwave shrimp in liquid, and keep it well-covered. This way, the microwave heats the shellfish and the surrounding liquid evenly, while the covering minimizes moisture loss.

Finally, temper your expectations. The most compelling reason to cook shrimp in the microwave is speed. When done right, microwaved versions of steamed fish and shellfish turn out soft and tender. But on their own, microwaves do not brown foods. So if you want a golden, caramelized exterior on your shrimp, make a speedy stovetop or grilled shrimp meal instead, such as Cajun shrimp or grilled shrimp pasta.

Microwave Shrimp Ingredients

• Butter: Room-temperature or fridge-cold butter splatters less than frozen butter, which steams and expands more as it thaws. Cut butter into cubes and microwave it at a lower temperature, covered loosely with a paper towel or plate, to minimize splattering.
• Garlic clove: Garlic distributes flavor throughout the dish. Use a knife to mince garlic for uniform pieces with a mellow flavor, or a ribbon grater for thin, intensely flavored garlic flakes.
• Seasonings: To season the dish, you only need salt and ground cayenne pepper. For specks of color in the sauce, substitute crushed red pepper flakes with cayenne for heat.
• White wine or chicken broth: White wine’s lightly acidic, fruity taste balances the richness of butter, so use it if you like to cook with wine. If you substitute chicken broth, expect the sauce to taste heavier and more savory.
• Lemon juice: Whether you use wine or broth, lemon juice refreshes the buttery shrimp sauce. Fresh is best, but you can use bottled juice instead. Just-squeezed lemon juice tastes slightly less bitter and has brighter top notes than microwaved juice, so serve the shrimp with additional lemon wedges.
• Fresh parsley: Flat-leaf Italian parsley has a slightly peppery, herbal taste that strengthens when warmed with the shrimp. Store parsley with the stems in water to make it last.
• Raw shrimp: Large uncooked shrimp cook evenly when submerged in a sauce. Frozen uncooked shrimp is fine here; just defrost in the fridge or a bowl of cold water and remove the shells before cooking.

Directions

Step 1: Melt the butter

Place the butter, minced garlic and cayenne pepper in a 9-inch microwave-safe pie plate. Microwave, covered, on high until the butter is melted, about one minute.

Editor’s Tip: Cover that butter! It splatters in the microwave and makes a mess, especially with minced garlic in it.

Step 2: Make the sauce

Stir in the wine or broth, lemon juice, fresh parsley and salt. Add the shrimp and toss to coat them with the sauce.

Step 3: Cook the shrimp

Microwave the shrimp, covered, on high until they turn pink, 2 minutes to 3 minutes and 30 seconds. Stir the shrimp before serving. Garnish the shrimp with lemon wedges and if desired, serve with toasted bread.

Editor’s Tip: When you return the dish to the microwave, loosely cover it; the butter-lemon sauce could still splatter at this stage, and the shrimp could dry out if exposed. To reduce the risk of a steam burn and ensure the shrimp have cooked through, remove the dish from the microwave and let it stand, covered, for five minutes.

Microwave Shrimp Variations

• Notch up the flavor: Round out the garlicky sauce with a tablespoon of minced shallots or onion and freshly ground black pepper. Use lemon juice and zest for more complexity in the sauce. Pinches of other aromatics, like minced ginger and bell pepper, give the dish a different taste, and a teaspoon of capers adds extra zing.
• Use homemade stock: The shells left behind after you’ve cleaned shrimp make a delicious shrimp stock. The homemade stock will likely have a lighter flavor than chicken broth, especially a heavily salted, store-bought version. Just simmer the shells with aromatics and a bit of water, then strain and use it.
• Add cheese: Shrimp scampi often features Parmesan, which tastes best when you grate your own cheese. Grate a block of Parmesan directly over the shrimp before you stir them, and a little more over each serving after plating.

How to Store Microwave Shrimp

Store microwave shrimp in a tightly sealed container in the refrigerator. Put shrimp in the fridge as soon as they have cooled to room temperature (and certainly within two hours) and check that your fridge is at or below 40°, the safest refrigerator temperature.

How long does microwave shrimp last?

Microwaved shrimp last for three to four days, but don’t expect the leftovers to taste the same—especially if you reheat them in the microwave. This doubles down on the uneven cooking and will likely make the shellfish rubbery. Microwave shrimp taste best when just cooked.

How do you reheat microwave shrimp?

You can reheat microwave shrimp the same way you cooked them initially, but the quality deteriorates when you return them to the microwave. Reheat the shrimp in butter sauce in 30-second bursts, stirring after each, until the shellfish has warmed through. Seafood usually leaves strong, lingering odors in microwaves, so clean a microwave with lemon to counteract the scent.

You might prefer to eat leftover microwave shrimp cold. Drain the butter-lemon sauce from the shrimp while still warm, refrigerate just the shrimp and toss the chilled leftovers with mixed greens or into avocado and artichoke pasta salad.

Microwave Shrimp Tips

What’s the best way to clean shrimp?

As their name says, “E-Z peel” shrimp are the easiest to clean, but are often treated with preservatives that cause the shrimp to retain water and then pop and splatter when microwaved in buttery sauce. For less splattering, buy raw, untreated, shell-on shrimp. Thaw them completely under cool running water or in the refrigerator overnight—not in the microwave. Then follow our step-by-step guide on how to clean shrimp by popping off the head, if still attached, and wiggling the meat free of the body and tail shell. Pat the cleaned shrimp dry with paper towels to minimize splatter.

How do you know microwave shrimp is fully cooked?

If you’re uncertain whether the shellfish is fully cooked when you uncover the dish, cut the shrimp to look for opaqueness to the center or check that they register 145°F on an instant-read thermometer. If the shrimp need to cook longer, return the covered dish to the microwave and continue cooking the shrimp in 15-second bursts.

What else can you serve with microwave shrimp?

Serve microwave shrimp with toasted bread rounds for dipping into the lemon-butter sauce, or toss the sauced shellfish with linguine or other long noodles. While the shrimp rest after cooking, microwave some frozen vegetables, and then throw the two together in the butter sauce. Alternatively, stir in drained canned vegetables or fresh chopped ones that don’t need to be cooked, like tomatoes or sweet peppers.

If you prefer vegetables on the side, toss a salad with a spring mix blend that contains slightly bitter greens, like radicchio and arugula, to offset the rich sauce. Other cold, light side dishes that won’t compete for space in the microwave include lemony zucchini ribbons and marinated cucumbers.