Pour 6 cups of water into the bottom of a large stockpot or steamer pot. Add 1 tablespoon Old Bay seasoning (optional) and 1 bay leaf to infuse the steam. Bring the water to a rolling simmer over high heat, then reduce to medium so the water stays at a steady simmer (about 5–7 minutes).

Shrimp

Season the shrimp

While the water comes to a simmer, pat the royal red shrimp dry with paper towels. Place them in a bowl and sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Zest the lemon over the shrimp, then cut the lemon in half; reserve half for squeezing after cooking and the other half to slice into wedges for serving.

Steam the shrimp

Arrange a single layer of the seasoned royal red shrimp in the steamer basket (or on a metal rack set above the simmering water). If your basket is small, steam in two quick batches. Cover and steam for 3–4 minutes, or until the shrimp turn opaque and the flesh is firm but still tender. Royal reds are sweet and cook quickly—avoid overcooking.

Aromatics & Finish

Prepare the garlic butter

While the shrimp steam, melt 4 tablespoons unsalted butter in a small skillet over medium heat. Mince 3 cloves of garlic and add to the melted butter; cook for 30–45 seconds until fragrant (do not brown). Stir in 1 teaspoon smoked paprika and 1 teaspoon red pepper flakes and remove from heat. Stir in 2 tablespoons finely chopped fresh parsley.

Toss and finish

When a batch of shrimp is done, transfer immediately to a warmed bowl. Spoon half of the garlic butter over the shrimp and gently toss to coat. Squeeze the reserved half lemon over the shrimp. Taste and adjust seasoning with additional salt or pepper if needed. Repeat for any remaining batches, using the rest of the garlic butter.

Serve

Transfer the coated royal red shrimp to a serving platter. Garnish with additional chopped parsley and lemon wedges. Serve hot with extra melted butter or cocktail sauce on the side, and with steamed potatoes or crusty bread to sop up the juices if desired.