Old Bay Seasoned Steamed Shrimp Recipe

Large shrimp: These are peeled and deveined, which means the shell and the dark vein along the back are removed for easy eating.

Water: Used to create steam and help cook the shrimp gently.

Apple cider vinegar: Adds a little tang and helps balance the flavors while steaming.

Old Bay seasoning: A classic spice blend that gives the shrimp a zesty, slightly spicy kick.

One of the most important steps in this Old Bay Seasoned Steamed Shrimp Recipe is knowing exactly when to take the shrimp off the heat. Here’s a simple way to tell if your shrimp are perfectly cooked without overdoing it:

1. Watch the color change. Raw shrimp start out gray and turn pink when cooked. As soon as they’re bright pink and the tails curl up a little, they’re ready.
2. Keep your timer close. Steaming for 2 to 3 minutes is usually just right for large shrimp. If you wait too long, they can get tough and rubbery.
3. Use a slotted spoon or tongs to gently lift the shrimp out of the pot right when they’re done. This stops them from cooking any further in the hot liquid.

This little trick makes cooking smoother because it helps you avoid overcooking, which can make the shrimp chewy instead of tender and juicy. Plus, pulling them out right away keeps the flavors fresh and bright, especially with the tangy apple cider vinegar and spicy Old Bay seasoning in the mix.

I remember the first time I steamed shrimp, I got distracted and left them in the pot too long. They turned out tough, and I was so bummed! Now, I always set a timer and watch for that pink color—it’s like a little cooking signal. Also, I love using a slotted spoon because it’s easy to scoop the shrimp out without bringing too much liquid along. It’s a small step that makes serving easier and less messy.

Once you get the hang of this, steaming shrimp becomes quick and fun, and you’ll have a tasty dish ready to enjoy in no time!

• Old Bay seasoning - Substitute with homemade spice blend: Combine 1 tablespoon celery salt, ¼ teaspoon paprika, ⅛ teaspoon black pepper, ⅛ teaspoon cayenne pepper, ⅛ teaspoon dry mustard, ⅛ teaspoon nutmeg, ⅛ teaspoon cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice, and ⅛ teaspoon ground ginger. This blend mimics the complex flavors of Old Bay seasoning.

• Apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and tanginess, making it a good alternative to apple cider vinegar.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidic profile and a fresh, citrusy flavor that complements seafood well.

• Water - Substitute with seafood stock: Using seafood stock instead of water can enhance the shrimp's flavor, adding a deeper, more savory taste.

• Large shrimp - Substitute with medium shrimp: If large shrimp are unavailable, medium shrimp can be used, though cooking times may need to be adjusted slightly.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled shrimp in an airtight container. If you have a vacuum sealer, use it to remove as much air as possible.
• For added freshness, layer the shrimp with parchment paper or wax paper. This helps to keep them from sticking together.
• Store the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). The shrimp will stay fresh for up to 3 days.
• If you plan to freeze the shrimp, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the shrimp gently by steaming or sautéing for a few minutes until warmed through. Avoid overcooking to maintain their tender texture.

• Stovetop Sauté:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a small pat of butter.
  3. Once the oil is hot, add the leftover shrimp.
  4. Sauté for 2-3 minutes, stirring occasionally, until the shrimp are heated through.

• Oven Reheat:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shrimp in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 10 minutes or until the shrimp are warmed through.

• Microwave:

  1. Place the shrimp in a microwave-safe dish.
  2. Add a splash of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• Steaming:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the shrimp in the steamer basket.
  3. Cover and steam for about 2-3 minutes until heated through.

• Sous Vide:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the shrimp in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath for about 15 minutes.

• Air Fryer:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the shrimp in the air fryer basket in a single layer.
  3. Heat for 2-3 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: A large pot is essential for combining the water, vinegar, and Old Bay seasoning, and for steaming the shrimp.

• Lid: A lid is necessary to cover the pot while steaming the shrimp to ensure even cooking.

• Measuring cup: A measuring cup is used to accurately measure the water and apple cider vinegar.

• Tablespoon: A tablespoon is used to measure the Old Bay seasoning.

• Tongs: Tongs are useful for removing the shrimp from the pot once they are cooked.

• Serving dish: A serving dish is used to serve the steamed shrimp immediately after cooking.

Prep ingredients in advance: Peel and devein the shrimp ahead of time to save minutes when cooking.

Use pre-mixed seasoning: Opt for Old Bay seasoning to avoid measuring multiple spices.

Quick boil method: Boil the water and vinegar mixture while prepping the shrimp to streamline the process.

Steam in batches: If you have a small pot, steam the shrimp in batches to ensure even cooking.

Serve immediately: Have your serving dishes ready so you can plate the shrimp as soon as they are done.