Old Bay® Steamed Shrimp Recipe - Allrecipes.com
Old Bay(R) Steamed Shrimp Recipe
  • READY IN 15 mins

Old Bay® Steamed Shrimp

Recipe by  

"Steamed shrimp, served warm or cold, get great flavor from OLD BAY® Seasoning. Serve cold with cocktail sauce as a shrimp cocktail, warm as a main dish, or use to make shrimp salad."

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Original recipe makes 4 servings Change Servings
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Directions

  1. Combine first 3 ingredients in saucepan. Bring to a boil.
  2. Add shrimp, stir gently. Cover; steam until tender, about 5 minutes.
  3. Drain, remove shells and devein.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2011

This shrimp is the ultimate summer appetizer! I double the amount of Old Bay and add a half stick of butter to the mix, this adds flavor and allows the Old Bay to adhere to the shrimp. Find nice large shrimp deveined in the shell. Serve this with the sauce fron the "Chicken the Old Bay Way" recipe from this site, and Club crackers or saltines to soak up the extra broth and sauce. The only thing you need to add to this recipe is an ice cold beer or sangria!

 
Most Helpful Critical Review
Sep 06, 2004

Not all that flavorful and our shrimp turned out way overdone. I'm not a great cook and am not exactly sure what "steam until tender" means. Are you supposed to keep the shrimp on the heat or take off the heat and just leave the cover on? I think I left the heat on medium low for the 5 minutes and that could have been how I ruined it. I love the idea of shrimp like this, so please post and let me know what I did wrong. Thanks!

 

34 Ratings

Jul 04, 2008

This was excellent and I am making it for the second time. Do splurge on big shrimp and leave them in the shell. Boil mixture and add a tsp of butter as others have suggested. I turned the burner off after adding shrimp and let them steam, covered for 4-5 minutes. I also used a seasoning bought in New Orleans with less sodium as I think shrimp can be salty all alone. I will make this again, many times.

 
Nov 09, 2005

I rated this recipe 5 stars becasue it gave me the basic idea of how to steam shrimp, and they came out PERFECT. I used a 2-lb bag of frozen deveined (headless) shrimp, about 20-24 per pound, ran them under cold running water for 10 mins while the water and vinegar heated. I cooked them in a covered pot for about 2 1/2 mins total, and stirred them quickly twice. I used another seafood seasoning mix, but it didn't add much to the flavor. I used almost half a lemon. I used about 2 cups water, 1 cup vinegar. They were good in cocktail sauce, but FANTASTIC dipped in melted butter!

 
May 22, 2007

Made this for supper last nite.. Hubby could not stop eating,,said it was the best i've ever cooked.... I did add a whole bottle of beer and a garlic clove, 1/2 cup water and about 4 tbsp old bay seasoning as another viewer suggested... Definately a 5 star recipe . Thanks for posting..

 
Jul 15, 2005

Can't beat it! Been doing shrimp like this for years. Amount of Old sprinkled over afterwards depends on how spicy you like your food.

 
Feb 01, 2010

This is pretty much the same recipe printed on the tin, so no points for originality, but that extra teaspoon of Old Bay does make a difference. I wouldn't dream of reducing the vinegar in this dish. It balances the richness of the shrimp... though I'd say that one pound of boiled shrimp would serve 2, not 4, if you're buying your shrimp in the shell. Also, since shrimp comes in a variety of sizes, it's impossible to give anything more than general cooking guidelines. I buy my shrimp frozen. Unless you buy shrimp fresh off local boats, you'll be buying your shrimp at a grocer, and the shrimp will have been flash-frozen on the fishing boat itself. Buying frozen shrimp actually gives you a fresher product than buying shrimp that has been "previously frozen." It makes a difference. When I cook this, I buy 31-40 count, frozen and cleaned but unpeeled shrimp, meaning that there are 31-40 decapitated shrimp per pound. I do not thaw or peel the shrimp before cooking, but place the still-frozen shrimp in the pan with the rest of the ingredients plus 1 teaspoon of salt (unpeeled shrimp only), cover it, and bring it to a boil. I immediately take the pan off the heat and let let the covered pan stand on the countertop for about 10 minutes, like I was making hard-boiled eggs, and then drain it. This produces tender, flavorful shrimp which we peel and eat. If you're using frozen peeled shrimp, you would need to eliminate the salt and reduce the standing time by about 2 minutes.

 
Nov 24, 2005

Been making this for years; simple to prepare. Perfect for parties.

 

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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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