It’s summer. It’s hot. Who feels like turning on the stove or the oven? Not this girl. That’s why I’ve been relying on recipes that can be made ahead and easily reheated, or in this case, taste best chilled.
This recipe is pretty basic, but I just realized this year that although I love Old Bay steamed shrimp, I’ve never actually made it. And it’s great to make a big batch so you have dinners for a couple of days – pop a bag of Steamable potatoes in the microwave or boil some fresh corn on the cob and you have a simple, summery dinner that’s healthy and won’t have you sweating! These are also great to bring to a barbecue as an appetizer.
You don’t have to use Old Bay – you can use another seafood seasoning if you prefer, or even a lemon pepper or other seasoning blend – but the spicy-salty flavor of the Old Bay is perfect against the mild, sweet shrimp. And while most recipes for “steamed” shrimp actually instruct you to boil them, these are truly steamed, ensuring the flavor doesn’t get rinsed off in the cooking liquid and that the shrimp don’t get rubbery. I use 21-30 shrimp, and the cooking time in the recipe reflects that, but you can use smaller shrimp – just reduce the cooking time accordingly.
- 2 lbs 21-30 shrimp, deveined, shells on (thawed it frozen)
- 2 tablespoons Old Bay or other seafood seasoning, divided
- cocktail sauce, if desired
- In a large bowl, combine shrimp and 1 tablespoon seasoning. Mix well to coat.
- Fill a large, deep saucepan with an inch of water and bring to a boil.
- When the water is boiling, place a steamer basket inside and spread half the shrimp in a single layer on top of the basket. Reduce heat to low and cover with a tight-fitting lid.
- Steam for 6-7 minutes or until shrimp are pink and opaque. Remove from basket.
- Repeat with remaining shrimp.
- Toss with remaining tablespoon seasoning.
- Eat hot or serve chilled, with cocktail sauce if desired.