Tender, Zesty Steamed Shrimp Recipe
If you love shrimp with bold, zesty flavor and a perfectly tender bite, this Steamed Old Bay Shrimp is a must-try! Quick to prepare and packed with the iconic spice blend of celery salt, paprika, and peppery heat, these shrimp are steamed over seasoned beer (or water) for maximum flavor without becoming waterlogged.
As a kid, I was horrified watching my mom pull the tiny legs off shrimp, but after years in NYC kitchens, I’ve become a pro — and totally unfazed. Thank goodness, too, because these are one of my favorite easy appetizers to serve (though they’re great piled high on a seafood platter as well!).
For a twist on the classic, you may want to try my roasted Old Bay shrimp cocktail next! I actually recommend removing the shrimp shells for both recipes, as it enables the spices to better cling to (and infuse) the shrimp.
Old Bay Seasoning (For Beginners 😜)
Old Bay is one of those well known spices, around for generations, that is ubiquitous with seafood, particularly crab and shrimp recipes. It’s a savory, slightly spicy blend of celery salt, paprika, black pepper, crushed red pepper, and other herbs and spices.
Ever go to a crab or shrimp boil? The seafood was likely seasoned generously with Old Bay. Same with luscious jumbo lump crab cakes — there’s always Old Bay included.
Here’s the thing: it’s salty — just enough to make you crave something cold and refreshing, like a beer, a glass of Riesling, or crisp Prosecco.
We love serving these with homemade cocktail sauce (ketchup, horseradish, lemon, Worcestershire) and fresh lemon, or try my twist on cocktail sauce with gin for a fun variation.
Jump to RecipeQuick Tips For Foolproof Results
- The shrimp should not touch the steaming liquid (whether you’re using beer, water, or a combination of the two). Keeping them elevated will help them stay tender and flavorful instead of boiling where they may end up rubbery.
- Cook time will vary based on the size of the shrimp. The recipe is written with large shrimp, so adjust accordingly if you’re using larger or smaller shrimp.
- Don’t have a steamer? I’ve got you! Place a fine mesh strainer on top of a pot (just make sure it rests nicely without falling in) and voila! You’ve got a makeshift steamer basket!
- If working with more than 1 lb of shrimp at a time, we recommend cooking the shrimp in batches. Don’t overcrowd the basket when steaming!
If you love southern shrimp recipes, you’d like enjoy Cajun shrimp and grits as well — a delicious way to enjoy shellfish at brunch!
Jump to RecipeWhat To Do With Leftover Steamed Shrimp
Leftover steamed shrimp make a fantastic homemade shrimp salad — just chop and mix with mayo, vinegar, shallot, cayenne, and Old Bay — or toss it with boiled potatoes for a flavorful twist on potato salad — this was my go-to last summer!
Enjoy leftover shrimp salad on its own, in a wrap, stuffed into a bun, over greens, or scooped onto crackers — a light and easy lunch!
Can I Turn This Into A Shrimp Boil?
Absolutely! Just add fresh corn and potatoes for a seafood boil, which differs from steamed shrimp since everything cooks together in boiling water — feel free to toss in crab, crawfish, or sausage and season with Old Bay or extra spices for more flavor.
Once cooked, pour the seafood directly from the pot onto a table lined with newspaper. I’m pretty sure eating with your hands is mandatory! 😜
If you give this quick-and-easy Old Bay Shrimp recipe a try, please be sure to let us know what you think by leaving a ⭐️⭐️⭐️⭐️⭐️ rating and review below.
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15-Minute Old Bay Steamed Shrimp
Ingredients
- 1 lb (454g) large shrimp, shell peeled, tail on
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Old Bay seasoning, use spicy Old Bay if you like
- ½ tsp Kosher salt
- 1 cup (237ml) beer
- ½ cup (118ml) water
- 1 Tbsp fresh parsley, chopped, for serving
- Lemon wedges, for serving
Instructions
- Season the shrimp. In a large bowl, combine 1 lb cleaned shrimp, 2 Tbsp olive oil, 1 Tbsp Old Bay, and ½ tsp kosher salt. Toss to evenly coat the shrimp.
- Steam the shrimp. Combine 1 cup (237ml) beer and ½ cup (118ml) water in a skillet or pot, then set over high heat until rapidly boiling. Turn the heat down to a simmer. Place the seasoned shrimp in a steamer basket (see note below if you don't have a steaming basket), set on top of the simmering pot, then place a lid on top. Steam for 2 minutes, lift the lid and flip the shrimp (or just give 'em a good stir), then cook for 2-3 minutes more, or until just pink on both sides.
- Garnish, then serve. Remove shrimp and place in a large serving bowl. Sprinkle with chopped fresh parsley, then serve with lemon wedges. They can be served hot, room temperature, or cold. Recipe for homemade cocktail sauce below.
Notes
- We’ve tested this recipe with shells on and off shrimp. We prefer it with the shell off, but you can absolutely leave them on and peel before eating. The shrimp will likely be less flavorful, so feel free to season again with a sprinkle of Old Bay just before digging in.
- Try this with our classic cocktail sauce recipe or cocktail sauce made with gin.
- If using frozen shrimp, defrost completely before steaming (either overnight in a fridge or you can place the frozen shrimp in a bowl of cool water and let it sit for 30-60 minutes.
Awesome recipe and thankyou. My raw shrimp was steamed perfect and exactly the way I like it. I will save this recipe for future use.
Love hearing this, Paul! It’s a great, flavorful shrimp dish for sure! xo, Ari
I have been steaming shrimp for years and have never had success with shelled shrimp.
My old recipe is similar, except I use 1 to 1 water/vinegar as the boil. I do not know if that is the difference. Shrimp with the shell intact always came out excellent, shelled shrimp not so much.
I have never tried oil and salt coating the shelled shrimp (but always generous with the Old Bay). I tried your method and this time the shelled shrimp came out excellent! And no more pesky shells to peel!
I am glad I came across your recipe, it is what I will use for now on.
Ari , Have a question, we are Shrimp snobs and only eat American grown shrimp. I purchase them frequently take the shell off and clean the “black line” out of them. You did not mention this, is it necessary?
Thanks – Will do this recipe soon!
Linda