Steamed Shrimp Recipe

Prepare shrimp

Rinse the raw shrimp under cold running water, then pat dry with paper towels. If not already done, peel and devein the shrimp leaving tails on or off per preference.

Make spice blend

In a medium bowl, combine kosher salt, granulated sugar, old bay seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Whisk together so the spices are evenly mixed.

Marinate

Add the shrimp to a large bowl or resealable bag. Add the spice blend, fresh lemon juice, olive oil, and chopped parsley. Toss or massage the shrimp gently until evenly coated. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to allow flavors to penetrate.

Prepare steaming setup

In a large pot or Dutch oven, add 4 cups water and the optional white wine. Add a bay leaf. Place a steamer basket or a heatproof colander that fits inside the pot above the liquid level. Bring the liquid to a rolling simmer over high heat.

Steam shrimp

Remove shrimp from the refrigerator. Working in a single layer (do not overcrowd), place shrimp in the steamer basket. Cover the pot and steam for 3–5 minutes depending on size: for large shrimp (16/20) steam about 4 minutes. Shrimp are done when they turn opaque and pink with firm, slightly curled bodies (internal temperature ~120–125°F/49–52°C).

Optional ice bath for cold service

If serving cold, immediately transfer the steamed shrimp to a bowl of ice and water to stop cooking. Leave in the ice bath for 2–3 minutes, then drain and pat dry. If serving hot, skip the ice bath and serve immediately.

Finish & serve

Transfer shrimp to a serving platter. Sprinkle with any remaining chopped parsley and a light pinch of additional seafood seasoning to taste. Serve hot with melted butter and lemon wedges, or chilled with cocktail sauce and lemon wedges.

Storage

Leftover cooked shrimp can be refrigerated in an airtight container for up to 2 days. Reheat gently or use cold in salads or shrimp cocktails.