Can you steam shrimp without a steamer basket?

You may have noticed that we are "steaming" the shrimp, but aren't using a steamer basket. The trick to this is to use a large skillet (ideally at least 12 inches) so that the liquid is very shallow. This allows for a steaming hybrid of sorts. I actually prefer to let the cooking liquid fully season the shrimp, so the full contact is helpful here!

How do you know when shrimp are cooked?

Shrimp cook very quickly, and we don't want to overcook them as that's when they turn rubbery and tough. So there are a few things to watch for: - The shells of the shrimp turn pink - The shrimp meat will turn white and opaque instead of translucent

Old Bay Steamed Shrimp (Ready in 15 Minutes!)

Description

This Old Bay steamed shrimp recipe is ready in 15 minutes and packed with flavor. Serve as a peel-and-eat appetizer with homemade cocktail sauce!

Ingredients

Units Scale

Steamed Shrimp:

1/2 cup water
1/2 cup apple cider vinegar
2 Tbsp. Old Bay seasoning
1 lemon, sliced
16 oz. jumbo shrimp (peel on)

Old Bay Cocktail Sauce:

1/4 cup ketchup
1 Tbsp. lemon juice
1 Tbsp. horseradish
1/4 tsp. Old Bay seasoning

Instructions

Mix Old Bay cocktail sauce. In a small bowl, stir together ketchup, lemon juice, horseradish, and Old Bay seasoning.
Heat water, cider vinegar, Old Bay seasoning, and lemon slices in a large skillet over medium heat.
When the mixture boils, add the shrimp, stir into the Old Bay mixture, and cover. Lower heat and steam for 3-6 minutes, until shrimp is cooked through.
Let shrimp cool (or chill completely) before serving and serve with cocktail sauce and lemon wedges.

Notes

Storage: Store in an airtight container in the refrigerator for 1-2 days. Best served chilled or at room temperature.

Ingredients: Adjust the horseradish in the cocktail sauce to your personal heat preference – start with less and add more to taste. Jumbo shrimp work best here for the most satisfying peel-and-eat experience.

Prep ahead: These are great made ahead – steam the shrimp, chill completely, and serve cold with cocktail sauce. If you’re serving a crowd, consider peeling the shrimp before serving to make them easier to eat.