Super flavorful and fun to eat, this Peel and Eat Old Bay Steamed Shrimp is easy to make and is a great main dish or appetizer!
Shrimp is one of our favorite things to make here in the Life’s Ambrosia kitchen. I love making Shrimp Tacos, Popcorn Shrimp, Shrimp Linguine and Salt and Pepper Shrimp. There is not a shrimp dish that we won’t eat.
I love it because there are just so many different things that you can do with it. Shrimp, like chicken, is a great blank canvas to work with. Fried, sautéed, grilled and in this case steamed. All of it is good! Old Bay Steamed Shrimp is a personal favorite because not only is it easy to make and delicious but it’s also fun to eat!
Let’s talk about everything you need to make it:
Old Bay Steamed shrimp is different than a Shrimp Boil because you won’t need a ton of water or a big pot. Instead you can do it all in a skillet with a lid. And it comes together much quicker because you don’t have to wait for the water to boil.
STEP #1: Sauté garlic in butter just until the garlic is fragrant. About 30 seconds.
STEP #2: Add in the beer, water, Old Bay Seasoning, cayenne (if using) and lemon wedges. Bring just to a simmer. Then add the shrimp.
STEP #3: Cover and steam the shrimp. This won’t take long only 3 – 5 minutes. The shrimp will be opaque and firm when cooked.
STEP #4: Use a slotted spoon to remove the shrimp from the broth. Transfer to a serving platter, sprinkle with parsley and serve.
Serve Old Bay Steamed Shrimp with melted butter or, our favorite, Homemade Cocktail Sauce.
I recommend eating this shrimp the day that it is made and we prefer to eat it hot. You can serve it cold as well.
It is best to thaw frozen shrimp before steaming them. You don’t want to over cook them.
Chances are it is because it is overcooked. Shrimp do not take long to cook at all usually just 3 – 5 minutes.
When raw shrimp is translucent and opaque when fully cooked.
Want to make it a meal? Save the broth, use it do dunk some crusty bread in and serve a salad with homemade Caesar dressing on the side.
And don’t forget the napkins! This one is messy, friends! But the best one’s are right?
Note: Originally published in 2010. Updated in 2023 with new photos, a new recipe and step by step instructions.