Growing up on the East Coast, nothing said summer quite like a big tray of steamed shrimp tossed in Old Bay. I remember backyard afternoons where the table was covered in newspaper, everyone peeling shrimp with messy fingers, and a pile of lemon wedges within reach. The shrimp were always hot, steamy, and coated in enough seasoning to make you lick your fingers between bites.
This recipe is simple, fast, and brings that same Maryland-style charm to your own kitchen. In just a few minutes, you’ve got shrimp that are tender, perfectly seasoned, and begging to be served with cold beer and good company.
The Seasoning That Makes It Work
When it comes to steamed shrimp, Old Bay is the heart of it all. It’s that classic blend of celery salt, paprika, pepper, and a bunch of other spices that somehow just taste like the shore. If you’re a Marylander, you don’t even think twice—you grab the yellow can and go heavy-handed.
If you don’t have Old Bay, cajun seasoning is a decent substitute, but it won’t quite give you the same nostalgic flavor. I always keep extra Old Bay on hand, not just for shrimp but for corn, fries, popcorn—you name it.
What Goes in the Steaming Pot
The steaming liquid does more than just cook the shrimp—it infuses them with subtle flavor. My go-to is:
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Apple Cider Vinegar – Adds tang and helps the shrimp shells absorb seasoning.
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Light Beer – Something like a pilsner or Mexican lager works perfectly. It gives depth without overwhelming the shrimp. I steer clear of heavy stouts or hoppy IPAs—they compete too much with the seasoning.
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Water – To balance it out and give you enough steam.
It’s a simple mix that does its job quietly, while the Old Bay takes the spotlight.
Choosing the Right Shrimp
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Fresh vs. Frozen – Fresh, wild-caught shrimp are amazing, but honestly, I use frozen just as often. The trick is to thaw them slowly in cold water so they don’t get rubbery.
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Size – Go for jumbo or extra-large. Big shrimp hold up better in the steam and don’t overcook as fast.
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Shell-On vs. Peeled – This is where opinions get heated. Shell-on shrimp are traditional in Maryland, and they do hold the seasoning better. But I’ll be honest—if peeled and deveined shrimp are what’s on sale, I’ll happily use those. It’s still delicious, just a little less messy.
Step-by-Step: How I Steam Shrimp
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Set Up the Pot – Fill a large pot with water, vinegar, and beer. Place a steamer basket inside and bring it all to a boil.
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Add the Shrimp – Spread the shrimp in a single layer if you can. Sprinkle a generous amount of Old Bay right over the top.
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Steam – Cover with a lid and let them cook for about 5–6 minutes, until they’re pink and firm.
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Serve – Dump them out onto a platter or even just parchment paper on the table. Hit them with extra Old Bay and lemon wedges, and serve with cocktail sauce on the side.
The whole process is done before you’ve even finished pouring the drinks.
Hot or Cold? Both Work
I love steamed shrimp fresh out of the pot—hot, juicy, and full of seasoning. But they’re just as good chilled, which makes them perfect for prepping ahead for parties or serving as an appetizer. If I’m making them ahead, I still sprinkle a little extra Old Bay before chilling so the flavor doesn’t fade.
What to Serve Alongside
Steamed shrimp always feels like part of a bigger spread. Some of my favorite pairings are:
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Corn on the Cob – Slathered with butter and more Old Bay.
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Baby Potatoes – Boiled or roasted, they make it feel like a mini seafood boil.
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Kielbasa or Sausage – Adds that smoky, savory balance to the shrimp.
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Sauces – Cocktail sauce is classic, but I love a homemade remoulade for a spicy kick.
And of course, a cold beer is almost required.
How Long They Keep
These shrimp are best eaten the day you make them, but if you do have leftovers, they’ll keep in the fridge for 2–3 days. I like to enjoy them cold as a snack or tucked into a salad the next day. Reheating tends to overcook them, so I usually avoid it.
15-Minute Old Bay Steamed Shrimp
Plump, juicy steamed shrimp tossed with classic Old Bay seasoning—this quick and easy Maryland-style recipe is ready in just 15 minutes.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups water
- 12 oz light beer
- ¼ cup apple cider vinegar
- 2 tablespoons Old Bay seasoning (plus extra for serving)
Instructions
- Fill a large pot with water, beer, and vinegar. Place a steamer basket inside and bring the liquid to a rolling boil over high heat.
- Arrange the shrimp in the basket, then sprinkle the Old Bay generously over the top. Cover the pot and steam until the shrimp are pink, firm, and just cooked through—about 5 to 6 minutes.
- Transfer immediately to a serving dish and dust with a little more Old Bay if you like. Serve hot with cocktail sauce, cold beer, and plenty of napkins.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 672Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 957mgSodium 8016mgCarbohydrates 16gFiber 1gSugar 1gProtein 105g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Old Bay steamed shrimp are one of those recipes that instantly bring people together. They’re unfussy, fun to eat, and full of flavor that tastes like summer by the water. Whether you’re throwing a backyard cookout or just want a quick seafood fix at home, this recipe delivers every time.
