Okay, thanks everybody! You've given me a lot to think about. I can see merits for all of the suggestions, particularly depending on intended use.
I wasn't sure what I was going to cook. When I was shopping I did a bit of impulse buying and bought more shrimp than I usually do, so I had only one meal in mind and will definitely have some leftover. Tonight I'm making Vietnamese spring rolls, but I don't know what I'll use the rest for, maybe in salads.
I decided for this time that steaming would be the best way to go, since I didn't want to induce any oils or fats into my Vietnamese spring rolls. The recipe relies on fresh herbs and a spicy Nuoc Cham
dipping sauce to provide flavors. (Ingredients: sugar, water, fish sauce, vinegar, lime juice, minced garlic, minced ginger, minced Thai chilis.)
Although these spring rolls are often served as appetizers I'm planning on having them for dinner. Other than the shrimp and noodles there is no other cooking involved. I'll just make more until I've had enough dinner. I'm sure it will be delicious and very healthful too.
By the way the steaming went quite quickly and practically no labor involved!