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This succulent Buttery Old Bay Steamed Shrimp recipe is packed full of flavour and the perfect quick and easy option for an appetizer or light meal!
That Old Bay Spice Aroma!
I’m a big fan of Old Bay seasoning as my family used to cook it a lot growing up and I’m used to that familiar aroma floating around the kitchen! Old Bay seasoning is made up of a blend of salt, red pepper, black pepper, celery, paprika, and other spices. Although it works well with most seafood, it goes super well shrimp, hence the name of this recipe!
Buttery Old Bay Steamed Shrimp Ingredients
- Large shrimp: peeled, deveined and cleaned, leaving tails on.
- Water
- salted butter
- Old Bay seasoning
- Butter (for topping)
How to Make the Perfect Steamed Shrimp
- Once the shrimp have been cleaned, toss them in the Old Bay Seasoning to coat.
- Melt the butter in a medium saucepan.
- Add in the water, then bring to a boil over medium-high heat.
- Add in the shrimp, stirring gently until they are mainly in one layer in the pan.
- Place the lid on top and steam the shrimp for 3- 3 /2 minutes ( depending on size) or until the shrimp turn pink.
- Remove the lid and drain the shrimp. Place in a large bowl.
- Toss with the extra butter. Sprinkle on additional Old Bay is desired.
How Many Calories in Steamed Shrimp?
Steamed shrimp on its own has 30 calories per ounce. This buttery Old Bay steamed shrimp has 170 calories per serving which is still pretty low for something so deliciously filling!
What Can I Use Instead of Old Bay Seasoning?
If you don’t want to use Old Bay seasoning, you could try Cajun seasoning as a substitute, but there’s definitely a distinct difference in taste despite the similarities. Old Bay seasoning really is in a league of its own when it comes to spice blends!
How Long Does Cooked Shrimp Last in the Fridge?
Cooked shrimp will last for 3-4 days in the refrigerator once it’s properly stored. Make sure that you store it in a shallow airtight container or wrap tightly with plastic wrap/heavy-duty aluminum foil.
Can You Eat Shrimp When Pregnant?
This is something I’ve googled a few times because many women are wary of seafood in general when they’re expecting. But rest assured, shrimp is absolutely okay to eat when you’re pregnant.
The seafood you need to watch out for is anything high-mercury such as swordfish, shark, tilefish, and king mackerel. Shrimp is totally safe to eat because it’s a low-mercury seafood, alongside pollock, catfish, sardines, and salmon!
If you are looking for some more tasty Fish & Seafood recipes, try these:
- Garlic Shrimp Stir-Fry with Peppers & Onions
- The Best Deep Fried Haddock
- Pan Seared Halibut With Lemon Caper Sauce
- Salmon & Green Beans
- Extravagantly Luxurious Garlic & Herb Fish
Buttery Old Bay Steamed Shrimp Recipe
Ingredients
- 1 pound large shrimp peeled, deveined and cleaned, leaving tails on
- 3 tablespoons water
- 2 tablespoons salted butter
- 2 teaspoons OLD BAY® Seasoning
- 2-3 tablespoons butter for topping
Instructions
- Once the shrimp have been cleaned, toss them in the Old Bay Seasoning to coat.
- In a medium saucepan with a lid, melt the butter. Add in the water, then bring to a boil over medium-high heat.
- Add in the shrimp, stirring in gently until they are mainly in one layer in the pan.
- Place the lid on top and steam the shrimp for 3- 3 /2 minutes ( depending on size) or until the shrimp just turn pink.
- Remove the lid and drain the shrimp, then place in a large bowl.
- Toss with the extra butter, and sprinkle on additional Old Bay if desired.
Nutrition
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Sharon R says
We live in the low country of South Carolina and buy shrimp right off the boat. This recipe is perfect! Super simple and delicious! Will be making it again for sure!!
Doug says
Your instructions call for a saucepan but the pics show a saute, which one?
Addie says
Can I use pre-cooked shrimp for this recipe?
GregJ says
You have to add 1/4 to 1/2 tsp. of apple cider vinegar to the water. That will give your shrimp a nice tangy flavor and give it the true Chesapeake Bay flavor!
A says
So nice to see someone else that does this! My mom summered in Maryland and always made it this way, sometimes with the shell on to peel and eat, but if you don’t have a large space to eat and throw peels, it could get messy!
Patricia Glaser says
My husband and I loved this recipe! What a great and easy way to steam shrimp. Where I live,we do shrimp boils and this method sure beats the giant pots of boiling water, etc. The Old Bay ratio was perfect..and if you’re like my husband..you can always sprinkle more on once it’s on your plate. Now I always have a quick and delicious recipe for a pound of fresh or frozen shrimp. And it’s low carb! What more can you ask? It’s perfect!
Cherie Randall says
Do you turn off the heat when the lid is put on? I’m worried the shrimp could burn since there is so little liquid.
Karen says
Way too much Old Bay. I agree with Juan that it was barely edible.
Karlynn Johnston says
It is supposed to be 2 teaspoons, I’m so sorry about that!
Juan says
2 tbsp of Old Bay and salted butter was way too much salt for this. Almost inedible.
Karlynn Johnston says
It should be 2 teaspoons, fixed!