These Old Bay steamed shrimp are the perfect peel & eat shrimp recipe for special occasions or everyday dinners. It’s okay to substitute seafood seasoning for Old Bay.
Every year on New Year’s Eve, Joe makes three pounds of these Old Bay steamed shrimp for dinner. (It’s okay to substitute seafood seasoning for Old Bay if you can’t find the latter.) He loves peel & eat shrimp, and while I don’t love them as much, I do partake of his bounty on that special occasion.
What is Old Bay?
Old Bay seasoning is sold by McCormick and was originally created by the Baltimore Spice Company in Maryland. In the eastern US, it is synonymous with seafood dishes, but I’ve eaten it on popcorn, French fries, corn on the cob, fried chicken, potato salad, and many other dishes and meats.
Old Bay is a blend of celery salt, paprika, and black and red pepper. It is smoky, salty, and a little spicy, so a little goes a long way.
How to Make Old Bay Steamed Shrimp
- Bring the water, vinegar, and Old Bay to a rolling boil over high heat.
- Once the Old Bay mixture is boiling, reduce the heat to medium-high and drop a steamer basket into the pot. It’s important that the water is not over the top of the bottom of the basket or you will boil your shrimp rather than steaming them. (That’s not totally bad, just different.) Add the shrimp to the steamer basket and cook for 2-3 minutes, until they have turned pink. Try not to overcook the shrimp or they will get rubbery and tough to peel.
- Carefully remove the steamer basket from the pot and discard the cooking liquid.
- Sprinkle the shrimp with additional Old Bay if desired. Shrimp can be served hot as is or chilled and served cold. They are good both ways. I like to dip my shrimp in a bit of melted butter or cocktail sauce.
Try these other shrimp recipes while you’re here:
- Shrimp and Asparagus Stir Fry with Lemon Sauce
- Spicy Sriracha Shrimp with Peanut Zucchini Noodles
- Spicy Cajun Shrimp
- Joe’s Rich Buttered Old Bay Shrimp
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