Old Bay Steamed Shrimp Recipe: Maryland-Style Seafood Feast

This Maryland-style steamed shrimp delivers restaurant-quality results with minimal effort. The key is a generous dusting of Old Bay seasoning that infuses every bite with that signature spiced flavor.

In just 15 minutes, you’ll have tender, juicy shrimp with a perfectly seasoned shell. Serve with melted butter and lemon wedges for the ultimate seafood experience.

Ingredients for Old Bay Steamed Shrimp

Pantry staples plus fresh seafood. Maryland magic in every bite.

The shrimp is the star here. Wild-caught from the Gulf or Atlantic if you can swing it—look for 16/20 count (that’s 16-20 shrimp per pound). Whole Foods or local seafood markets usually have the best selection. Old Bay is non-negotiable (it’s a Maryland thing), but if you’re out, any Cajun seasoning works in a pinch. Just don’t tell a local.

No beer? White wine or extra water with a splash of vinegar keeps the steam flavorful. Skip the butter? Olive oil with a squeeze of lemon does the trick. Fresh parsley can be flat-leaf or curly—whatever’s on hand. The garlic? Don’t mince it (just smash it) so it infuses the steam without burning. And yes, the lemon wedges are mandatory.

Best eaten fresh, but leftovers keep 2-3 days in the fridge. Reheat gently in a skillet with a splash of water or beer. Old Bay loses potency over time, so store it in a cool, dark place for up to 6 months. Shrimp freezes well raw—just thaw in the fridge overnight.

Step-by-Step Instructions for Old Bay Steamed Shrimp

Here’s the method I swear by for perfectly seasoned, tender shrimp every time.

Step 1: Prepare the Steaming Liquid Base

In a large stockpot, combine the 1 cup water, 12 oz beer, 2 tbsp white vinegar, 0.5 cup Old Bay Seasoning, 6 cloves garlic, and 4 pieces bay leaves. I always use a light lager here—it adds a subtle sweetness that complements the Old Bay perfectly.

Bring this mixture to a rolling boil over high heat. You’ll know it’s ready when you see vigorous bubbles and the aroma of the seasonings fills your kitchen. This liquid forms the foundation of flavor that will infuse into the shrimp as they steam.

Step 2: Layer and Add the Shrimp

Once boiling, carefully add half of the 2 lb large shrimp to the pot in a single layer. I use a steamer basket here (if you have one) to keep the shrimp elevated above the liquid. If you don’t have a basket, that’s fine—the shrimp will still cook beautifully.

Sprinkle about half of the remaining Old Bay Seasoning over the shrimp in the pot. The divided seasoning approach ensures every shrimp gets that signature Maryland flavor. Cover immediately with a tight-fitting lid to trap all that aromatic steam.

Step 3: Steam to Perfection

Steam the first batch for 5-7 minutes until the shrimp turn opaque pink and curl into a loose C-shape. Don’t overcrowd the pot—this is why we do it in batches. The shrimp are done when they float to the surface and their tails fan out slightly.

Using tongs, transfer the cooked shrimp to a large serving bowl. Repeat with the remaining shrimp and remaining Old Bay Seasoning. Be sure to check the liquid level between batches—add a splash of water if needed to maintain the steam.

Step 4: Finish and Serve

Once all shrimp are cooked, melt the 0.5 cup unsalted butter and pour it over the hot shrimp. The butter will melt into the crevices and create an irresistible sauce. Squeeze the 2 whole lemon wedges over the top and sprinkle with 0.25 cup fresh parsley.

If you’re using the 0.5 tsp red pepper flakes for heat, now’s the time to add them. Toss everything together gently—you want each shrimp coated in that buttery, seasoned goodness. Serve immediately with extra lemon wedges and crusty bread to soak up the sauce.

Perfect Pairings for These Flavors

Classic Maryland Sides

You can’t go wrong with corn on the cob—boil it in the leftover steaming liquid for 5 minutes to pick up Old Bay flavor. I also love creamy coleslaw with a tangy vinegar base to cut through the richness of the shrimp. 🌽

Bread for Soaking

Crusty Italian bread or sourdough is perfect for sopping up that buttery Old Bay sauce. Toast it lightly and rub with a garlic clove for extra flavor. I always keep a baguette on hand for this exact purpose.

Beer Pairings

The same light lager you used for steaming makes an excellent pairing. I prefer National Bohemian (a Maryland classic) or Bud Light. The crispness balances the spice perfectly. Serve it ice-cold in a frosty mug. 🍺

Vegetable Additions

Steam asparagus or green beans alongside the shrimp for 3-4 minutes to create a full meal. Toss them with the shrimp at the end so they absorb the seasoned butter. Fresh and simple always wins.

Dipping Sauces

While melted butter is traditional, I also serve cocktail sauce (ketchup + horseradish) on the side. For something different, try a garlic aioli—just mix mayo with 1 minced garlic clove and lemon juice.

Dessert Finish

End with a key lime pie or peach cobbler for a sweet contrast to the spicy shrimp. I like to keep desserts light after such a rich main course. A scoop of vanilla ice cream never hurts either.

Frequently Asked Questions