Steamed Gulf Shrimp Recipe

Rinse and salt

Rinse the shrimp thoroughly under cold running water. Drain in a colander and pat dry with paper towels. Toss the shrimp with 1 tablespoon kosher salt and let rest for 5 minutes while you prepare the steaming liquid.

Smash the garlic cloves with the flat side of a knife and halve the lemon.

In a large pot or deep skillet fitted with a tight-fitting lid (or a steamer insert), combine 4 cups water and 1 cup dry white wine. Add bay leaves, smashed garlic, black peppercorns, and 1 tablespoon Old Bay seasoning. Squeeze the halved lemon into the liquid, then drop the halves in as well.

Bring the liquid to a brisk simmer over medium-high heat. Allow it to simmer for 3 minutes to bloom the aromatics and slightly reduce the liquid.

If using a steamer basket or insert, place it in the pot above the simmering liquid. If not, arrange a rack or heatproof colander so shrimp sit above (not in) the liquid. Place the shrimp in a single layer in the basket/colander.

Cover tightly with the lid and steam over simmering liquid for 3–5 minutes, checking at 3 minutes. Shrimp are done when shells are bright pink-orange, flesh is opaque and just firm, and the tail curls (internal temperature ~120–125°F for tender shrimp). Do not overcook — total steam time depends on size; for 16–20 count expect about 4 minutes.

When cooked, quickly remove the shrimp with tongs or transfer the basket to a bowl to stop cooking.

While the shrimp cook (or immediately after removing them), melt 2 tablespoons unsalted butter in a small saucepan or microwave and stir in 1 tablespoon fresh lemon juice and half of the chopped parsley.

Place the steamed shrimp on a warmed platter. Drizzle the lemon-butter over the shrimp and sprinkle the remaining parsley on top. Serve immediately with lemon wedges, crusty bread for sopping the juices, or cocktail forks if serving as an appetizer.

Optional: Reserve 1/4 cup of the steaming liquid (strain out solids) and whisk it into the melted butter for an extra-flavored sauce to serve alongside.