Summer Steamed Shrimp Recipe

Prepare shrimp

If not already done, peel and devein the shrimp leaving tails on or removing according to preference. Pat shrimp dry with paper towels and set aside.

Make poaching liquid

In a medium saucepan or steamer pot, combine the grapefruit juice and water. Add the thinly sliced white onion, Old Bay seasoning, kosher salt, and black pepper. Stir to combine.

Heat and infuse

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and let the liquid infuse for 2 minutes to mellow the grapefruit and onion flavors.

Steam/poach the shrimp

Option A — Steaming: If using a steamer basket, pour the poaching liquid into the bottom of the pot (do not submerge the shrimp). Bring to a simmer, place shrimp and a few slices of the infused onion in the steamer basket, cover, and steam for 4–5 minutes until shrimp are opaque and firm (internal temp 120–125°F / 49–52°C). Option B — Poaching: If poaching directly, return the liquid to a gentle simmer, add the shrimp in a single layer and cook 2–3 minutes, stirring once, until shrimp are opaque and just cooked through. Do not overcook.

Finish with butter

Remove the pot from heat. Using a slotted spoon, transfer the cooked shrimp to a bowl or serving plate. Swirl the unsalted butter into the hot poaching liquid until melted and glossy; spoon a small amount (1–2 tsp) of the flavored liquid and onion over the shrimp for extra flavor.

Arrange shrimp on a shallow serving dish or individual plates. Fan a fresh slice of grapefruit on the side or place one thin grapefruit slice on top of the shrimp as a garnish.

Place lemon wedges and a small bowl of cocktail sauce alongside the shrimp for squeezing and dipping.

Sprinkle the chopped fresh parsley over the shrimp if using. Serve immediately while warm or at room temperature.