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This easy steamed shrimp recipe makes perfectly juicy, tender shrimp in minutes. It’s a simple, foolproof method that works with or without a steamer basket.
Here’s a fun way to cook shrimp without all the hassle of a shrimp boil: try my favorite steamed shrimp recipe! I’ve found that this method, a combination of boiling and steaming, results in succulent, Old Bay seasoned shrimp.
It takes only 15 minutes from start to finish, without any special equipment — no steamer basket, no massive stockpot: just a pot and some basic seasonings. Add a simple salad or rice for the perfect easy dinner recipe!
Why You’ll Love This Recipe
- It’s fast: The total time is just 15 minutes, with only 3 minutes of actual cook time
- It comes out delicious: The shrimp are perfectly juicy and tender, with delicious Old Bay seasoning
- No special equipment needed: There’s not need for a steamer basket
- Easy to scale: You can easily double or triple the recipe for parties
5-Star Reader Review
⭐⭐⭐⭐⭐ “These were delicious!!! Will only be making my shrimp like this from now on!!!” -Amanda
What Kind of Shrimp to Use
There a few things to look for when when buying shrimp for this recipe. There are loads of options when you go to the store, so here’s what I look for:
- Shell-on is best for steaming. The shell locks in moisture and flavor for steamed shrimp. The con? You have to remove it when you’re eating, which can be difficult and messy. But it’s absolutely worth it for the flavor!
- Look for deveined shrimp. Try to find shrimp that’s already been deveined but still has the shell on. (If your shrimp are not deveined, here’s how to devein shrimp.)
- Tail on also works. See the notes below on how to steam shrimp with the shell off.
- Wild caught is a sustainable choice. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms. Go to this Seafood Watch Consumer Guide.
How to Make This Steamed Shrimp Recipe
This method for Old Bay steamed shrimp is a combination between boiling and steaming. You don’t even need a steamer basket! It uses less liquid than a traditional shrimp boil, but the flavored water imparts zesty, savory flavor into the shrimp. Here are the basic steps (or jump to the recipe below):
- Boil 2 cups water with seasonings: In a large pot, add water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
- Add shrimp: Add the shell-on shrimp, reduce the heat to a simmer and cover the pot.
- Steam briefly: Cook 2 to 3 minutes until shrimp is cooked and opaque, stirring occasionally. Remove the shrimp with a slotted spoon. (Note: For shell off shrimp, you can cook 1 to 3 minutes, depending on the size.)
Doneness cues: Properly cooked shrimp curl into a loose C-shape and are opaque. If they curl into a tight O-shape, you’ve overcooked them slightly.
Pro tip: Set out a large bowl for the shells before you start eating. It makes the whole experience more enjoyable!
Serving Ideas
What to serve with Old Bay steamed shrimp to make it into a meal? There are lots of choices that complete this meal. Here are a few sides to go with shrimp:
- As an appetizer with cocktail sauce or lemon garlic butter sauce
- With sides like skillet cornbread and sauteed peppers and onions
- Served with corn on the cob and easy coleslaw
- Alongside easy succotash and sauteed cabbage
- You can also turn leftovers into new meals, like shrimp salad with celery and mayo or shrimp rolls on toasted buns
Storage & Make-Ahead Tips
Leftover steamed shrimp stores in the refrigerator for up to 2 days. Steamed shrimp actually work well cold the next day (as opposed to sauteed shrimp). They’re great for shrimp salad or just eating straight. If you do want to reheat them, add them to a pan and heat over low heat for 1 to 2 minutes.
I don’t recommend cooking the shrimp ahead of time: they’re best served immediately after cooking. Since they cook in 3 minutes, it’s a quick recipe to put together.
Food safety tip: Cooked shrimp can sit at room temperature for up to 2 hours. If you’re at a party, keep them on ice or refrigerated until you plan to serve them.
Dietary Notes
This steamed shrimp recipe is pescatarian, gluten-free and dairy-free.
Frequently Asked Questions
No, you don’t need a steamer basket for this recipe. This method in the recipe below creates steam by bringing a small amount of liquid to a boil in a covered pot. The shrimp cook in the steam and flavored liquid, so there’s no special equipment required.
Apple cider vinegar is the traditional choice for Old Bay steamed shrimp, especially in Maryland-style recipes. The vinegar adds a subtle tang that complements the Old Bay. You can substitute with white vinegar if you don’t have it, though the flavor will be slightly sharper.
Yes, you should devein shrimp before steaming. The vein is actually the shrimp’s digestive tract and can contain grit. You can buy shrimp that’s already deveined at most grocery stores, even with the shells still on. If your shrimp aren’t deveined, use a small knife to cut along the back and remove the dark vein before cooking.
Cooked shrimp should not sit out at room temperature for more than 2 hours. After that, bacteria can multiply rapidly, making the shrimp unsafe to eat. If you’re serving steamed shrimp as an appetizer at a party, keep them chilled on ice or refrigerate them before serving, or put out small amounts at a time.
Steamed Shrimp Recipe (Juicy & Perfectly Seasoned)
This succulent Old Bay steamed shrimp is fast and easy to make! Here’s how to steam shrimp until it’s tender and full-flavored.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Steamed
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds shrimp, shell on and deveined (or tail on and deveined)
- 2 cups water
- 1 tablespoon salted butter
- ½ cup apple cider vinegar
- 3 tablespoons Old Bay seasoning
- 1/2 lemon, sliced into wedges
Instructions
- In a large pot, add the water, butter, apple cider vinegar, Old Bay and lemon wedges. Bring to a boil over medium high heat.
- Add the shrimp, reduce the heat to a simmer and cover the pot. Cook 2 to 3 minutes* until shrimp is cooked and opaque, stirring occasionally.
- Remove the shrimp with a slotted spoon. Serve immediately, with a bowl for the shells*. Leftovers last up to 2 days refrigerated.
Notes
*Cooking with the shell on makes for perfectly moist shrimp and is most like a shrimp boil. If you prefer to cook with shell off, this works too and makes it easier to eat. Cook the shrimp 1 to 3 minutes, depending on the size, being careful not to overcook them.
A restaurant we frequent serves this dish with the steamed shrimp in a small bowl with the broth. Can I just follow your recipe and serve the shrimp with the broth?
Yes!
Just fixed Thawed Shrimp from frozen. They came out Tasty but Chewy. I GOOGLED how to fix frozen Shrimp, to be like fresh. Your Site came up. I am impressed, with your recommendations. Thank You.
This is an awesome recipe! Didn’t change a thing! Will definitely use again!
These were delicious!!! Will only be making my shrimp like this from now on!!!
So glad you enjoyed!
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