A steamer unit is not required to steam raw shrimp. A pot of boiling water will get the same results in roughly the same amount of time. The trick to cooking fresh, raw shrimp is to carefully monitor the boiling time and allow it to marinade in sauce without heat. This way the shrimp will not overcook, which results in a rubbery texture and loss of flavor. Every 100 grams of cooked shrimp via moist heat has 23 grams of protein and less than 2 grams of fat.
Fill a cooking pot with enough water to emerge 1 lb. shrimp. Bring the water to a boil on the stove top.
Add 2 tbsp. lemon juice, 1 tbsp. garlic powder, kosher salt and freshly ground black pepper, to taste. Allow the water to boil for an additional two minutes.
Add 1 lb. fresh, raw shrimp to the boiling water. Stir well. Cover the pot with a lid.
Turn the heat source off after five minutes. Allow the shrimp to soak up the marinade for 10 minutes.
Check for doneness by looking for opaque, white and pink flesh.
Drain the marinade off of the shrimp. Preserve 1/4 cup of the marinade to serve with the shrimp, if desired.