Article: Arrange your shrimp on a microwave-safe plate, keeping them separated in a single layer without any overlap. Add a splash of water to the dish and then cover it with plastic wrap. Microwave your shrimp on high heat for one to two minutes.  If your shrimp aren't hot enough, you can microwave them for an additional 30 seconds or so. Microwaved shrimp will be very hot, so it's important to let them cool before serving them. If your shrimp has already been seasoned, steaming helps preserve the flavor. Fill a pot with water and place a steamer or colander inside the pot. Place your shrimp in the steamer or colander. Then, place the pot over the stove and bring the water to a boil. Let the shrimp cook until they start to smell fragrant. Avoid stacking shrimp too high in the steamer and make sure they don't touch the water. If your shrimp are coated with breading or coconut, they're best reheated in the oven. Wrap the shrimp loosely in foil and place them on a baking tray. Cook the shrimp for 15 minutes at 300 degrees Fahrenheit (about 149 degrees Celsius). Add enough oil to coat the bottom of a skillet or frying pan and place it over the stove. Add your shrimp in an even layer. Cook the shrimp for two to three minutes on each side.
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Microwave the shrimp on high heat for one to two minutes. Steam seasoned shrimp on the stove. Cook breaded or coconut shrimp in the oven. Reheat shrimp in the skillet.