Classic Garlic Butter Steamed Shrimp with Old Bay Seasoning

Now listen, child, if you haven't had proper steamed shrimp the way we make it, you are in for a treat. This is the kind of American cooking that doesn't rush — good things never do. My grandmother used to say there are two kinds of people: those who cook with love and those who just heat food up. This recipe is for the first kind. We're gonna take our time, let flavors build, and by the time this hits the table, people are gonna be asking for your secret. Good Lord, it's just attention and good ingredients.

Ingredients

For the Steaming Broth and Aromatics

2 cups water (or seafood broth for additional depth)

2 tablespoons Old Bay seasoning (or more to taste)

1 tablespoon kosher salt (adjust if using salted broth)

½ tablespoon whole black peppercorns

1 bay leaf

2 fresh thyme sprigs (or 1 teaspoon dried)

½ lemon, cut into chunks (including peel)

4 cloves garlic, smashed

1 small yellow onion, halved

1 teaspoon coriander seeds (optional but adds dimension)

For the Garlic Butter

6 tablespoons unsalted butter

6 cloves garlic, minced very fine

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped (or scallion greens)

1 teaspoon fresh thyme leaves, finely chopped

½ teaspoon red pepper flakes (adjust to heat preference)

Zest of 1 lemon (approximately 1 teaspoon)

Juice of ½ lemon (approximately 1½ tablespoons)

⅛ teaspoon kosher salt

Pinch of cayenne pepper

⅛ teaspoon ground white pepper

For the Shrimp

2 pounds large (16-20 count) wild-caught shrimp, peeled and deveined

Additional kosher salt for final seasoning

Freshly ground black pepper for final seasoning

For Serving

Crusty bread or small dinner rolls

Lemon wedges

Sea salt for final garnish

Optional: hot sauce, cocktail sauce, or fresh horseradish sauce

Equipment Needed

Large pot (3-4 quart capacity) with tight-fitting lid

Steamer basket or metal colander that fits inside the pot

Sharp 8-inch chef's knife

Cutting board

Small saucepan (for garlic butter)

Wooden spoon

Measuring cups and spoons

Paper towels

Tongs or slotted spoon

Instant-read thermometer (optional)

Large serving platter or individual bowls

Small serving bowls for dipping sauces

Instructions

Prepare the Garlic Butter (5 minutes)

Mince garlic with precision: Peel 6 cloves of garlic and mince them very fine—approximately the size of small grains of rice. Large pieces won't distribute evenly through the melted butter and can burn during cooking. Use a sharp knife and rock it gently back and forth over the garlic rather than crushing it, which releases harsh sulfur compounds. Some prefer using a microplane to create garlic paste, which ensures even distribution.

Finely chop fresh herbs: Chop parsley on a clean cutting board using a gentle rocking motion with your knife rather than aggressive chopping, which bruises delicate herbs and darkens their color. Chop chives on the bias into small pieces. Mince thyme leaves off their stems. Do this as close to cooking time as possible to preserve aromatic oils. Zest the lemon on a microplane or box grater, capturing only the yellow part—the white pith beneath is bitter.

Melt butter gently: Place 6 tablespoons unsalted butter in a small saucepan over low to medium-low heat. The butter should melt slowly and gently—never boil. Foaming is acceptable; browning is not. Once fully melted and just beginning to shimmer, add the minced garlic and stir constantly for 45 seconds to 1 minute. The garlic should become fragrant and soft but not brown (burned garlic tastes acrid and unpleasant).

Incorporate remaining ingredients: Add the parsley, chives, thyme, red pepper flakes, lemon zest, lemon juice, salt, cayenne, and white pepper. Remove from heat and stir gently until all ingredients are evenly distributed. The mixture should be aromatic, with visible bits of green herb throughout. Taste a small spoonful—the garlic butter should balance garlic, lemon, and herb without any single element overwhelming. Set aside to cool slightly; it will continue infusing as it rests.

Prepare the Shrimp (5 minutes)

Select quality shrimp: Choose large shrimp (16-20 count per pound) for this recipe. Smaller shrimp cook too quickly and become rubbery; larger shrimp can sometimes have tough meat. Wild-caught shrimp have superior flavor to farm-raised, though either works. If your shrimp are frozen, thaw them overnight in the refrigerator or in a bowl of cool water for 30-45 minutes. Never thaw at room temperature, as this risks bacterial growth.

Peel and devein with care: If shrimp aren't already peeled, remove the shell by gently pulling back from the head end and sliding off the shell. Make a shallow cut along the back of each shrimp with a small, sharp knife—this exposes the dark vein running along the back. Remove the vein using the tip of your knife or a small spoon. Rinsing the shrimp under cool running water helps loosen the vein. Pat shrimp completely dry with paper towels before steaming—surface moisture inhibits proper cooking and creates excess liquid in the pot.

Final preparation: Spread the cleaned, peeled, deveined shrimp on a plate lined with paper towels. Let them sit for a few minutes, allowing any residual moisture to be absorbed. This ensures that when shrimp hit the steamer, they sear slightly and develop flavor rather than just steaming in their own moisture.

Prepare the Steaming Broth (3 minutes)

Combine liquids and seasonings: Pour 2 cups water (or seafood broth for additional depth) into a large pot. Add Old Bay seasoning, kosher salt, whole black peppercorns, bay leaf, thyme sprigs, lemon chunks, smashed garlic cloves, halved onion, and coriander seeds if using. Stir well to combine, though the solid ingredients will remain visible throughout.

Bring to a boil: Place the pot over medium-high heat and bring to a boil. You want active boiling, not just gentle simmering—this ensures adequate steam generation for proper shrimp cooking. As the liquid heats, the aromatics release their compounds into the water, infusing it with flavor that will season the shrimp.

Prepare steamer basket: While waiting for the liquid to boil, prepare your steamer basket by placing it inside the pot, ensuring it sits above the steaming liquid (typically 1-2 inches clearance). The liquid level should reach the bottom of the basket but not submerge it. If your basket doesn't provide adequate clearance, use a metal colander instead, or create a makeshift steamer using a small stainless steel bowl placed upside-down inside the pot.

Steam the Shrimp (5 minutes)

Arrange shrimp in steamer: Once the liquid is at a full boil, carefully arrange the prepared shrimp in a single layer inside the steamer basket. They should not be stacked or crowded—each shrimp needs direct steam contact for even cooking. If you have more shrimp than fit in a single layer, prepare them in batches rather than crowding them, which results in uneven cooking and inferior texture.

Cover and steam: Place a tight-fitting lid on the pot immediately. Set a kitchen timer for 3 minutes. This is crucial—the shrimp must steam for exactly 3-5 minutes depending on size. Peek under the lid after 3 minutes. The shrimp should be mostly opaque pink, with just a trace of gray or translucent sections in the thickest part (the largest muscle near the head). This indicates medium-doneness.

Check for doneness visually: Large shrimp (16-20 count) typically need 4-5 minutes. As soon as the shrimp are uniformly pink and firm (not translucent or mushy), they're done. Overcooked shrimp become rubbery and develop an unpleasant texture that no amount of garlic butter can salvage. It's better to remove them slightly undercooked than even slightly overcooked. Internal temperature should be 120-125°F if you're using a thermometer, though visual cues are typically more reliable.

Transfer to serving dish: Using tongs or a slotted spoon, carefully remove the steamed shrimp from the steamer basket and arrange on a large serving platter or in individual bowls. Work quickly to minimize cooling—shrimp are best served hot. If preparing shrimp in batches, keep finished batches warm in a low oven (200°F) while completing subsequent batches.

Finish and Serve (3 minutes)

Apply garlic butter: While the shrimp are still hot, pour the prepared garlic butter evenly over all the shrimp. The heat of the shrimp will keep the butter melted and aromatic. Toss gently to coat all shrimp surfaces if desired, or leave them arranged to showcase their pink color with butter pooling underneath.

Final seasoning: Taste a single shrimp before serving to guests. Add additional kosher salt and freshly ground black pepper if needed. Season conservatively—remember that the steaming broth and butter sauce already contain salt, and a light dusting often suffices. Garnish with a pinch of sea salt (fleur de sel if available) and freshly cracked pepper.

Serve immediately: Present the steamed shrimp to guests immediately while hot. Place crusty bread and lemon wedges on the table for soaking up the garlic butter and adding brightness. The butter will remain silky and warm for approximately 10-15 minutes before solidifying as it cools. This recipe is best enjoyed at the table, directly from the serving platter, as diner pace allows guests to enjoy shrimp while they're optimally hot.

Expert Tips

Understanding Shrimp Sizing: Shrimp are sized by count—the number per pound. Large shrimp typically run 16-20 per pound, which provides the ideal balance of size (big enough to cook evenly) and cooking time (still quite quick). Extra-large or jumbo shrimp (10-15 count) work but require longer cooking (6-7 minutes), while smaller shrimp (21-25 count or higher) cook too quickly and risk becoming rubbery. Always select shrimp sized for steaming applications—avoid tiny salad shrimp. Raw vs. Previously Cooked Shrimp: This recipe calls for raw shrimp (noted as "green" or "EZ-peel" at fish counters). Some shrimp are pre-cooked before being frozen—these will toughen if steamed further. If you end up with pre-cooked shrimp, skip steaming entirely and simply serve them cold with warmed garlic butter, or warm them gently (without steaming) by tossing with butter in a low oven at 200°F for 3-4 minutes. Old Bay Seasoning Nuances: Old Bay contains salt, so adjust additional salt accordingly—start with the recommended amount and taste before adding more. Old Bay also contains celery salt, which some find overpowering if too much is used. 2 tablespoons for 2 pounds shrimp is conventional; adjust downward if you prefer subtlety, upward if you love the flavor. Personal preference varies widely—some establishments use 3+ tablespoons per pound of shrimp. Steaming Liquid Flexibility: The steaming broth can be modified based on preference and availability. Seafood broth adds depth but isn't necessary. Some cooks substitute chicken broth for subtle elegance. Beer (particularly a light lager or pilsner) works beautifully for half the liquid. Wine (dry white or vermouth) adds sophistication. The aromatics (garlic, lemon, onion, herbs, Old Bay) are more important than whether you use water or broth as the base. Timing Precision: Shrimp cooking time depends on size and heat intensity. Large shrimp in vigorous steam typically need 4-5 minutes; medium shrimp need 3-4 minutes. Set a timer and check at the minimum time—it's far easier to add 30 seconds of cooking than to resurrect overcooked shrimp. Experience teaches you the exact visual signs of doneness for your equipment, but when in doubt, err on the side of undercooked. Serving the Shrimp: Steamed shrimp are best enjoyed communal-style, where guests serve themselves from a central platter while the shrimp are still warm and the butter remains liquid. Alternatively, plate individual portions and pour warm garlic butter over each serving just before presentation. Either approach works beautifully—the key is serving hot shrimp with warm garlic butter to maximize the sensory experience.

Variations

Low Country Steamed Shrimp: Use a traditional Low Country boil mixture for the steaming liquid—include corn on the cob (cut into 2-inch pieces), baby potatoes, smoked sausage (optional, sliced), and fresh herbs. Steam shrimp for the final 3 minutes with the other ingredients already partially cooked. Finish with Old Bay butter. This becomes a one-pot meal rather than just shrimp. Mediterranean Herbs and White Wine Shrimp: Replace water with equal parts dry white wine and chicken broth. Use Mediterranean herbs (oregano, thyme, bay leaf) instead of Old Bay. Include fennel bulb slices, halved tomatoes, and kalamata olives in the steaming basket with the shrimp. Finish with herb butter incorporating lemon, garlic, and fresh oregano. This variation evokes Greek and Turkish seaside traditions. Spicy Cajun-Style Steamed Shrimp: Increase Old Bay to 3 tablespoons and add 1-2 teaspoons cayenne pepper to the steaming broth. Add hot sauce (Crystal or Frank's RedHot) to the garlic butter, along with Creole-style seasoning blend. Include andouille sausage pieces in the steaming basket. Serve with cornbread for soaking up sauce. This variation appeals to those seeking bold heat and Southern Louisiana flavor. Coconut Curry Steamed Shrimp: Replace half the water with coconut milk. Add curry powder, fresh ginger, and lemongrass to the steaming broth. Finish with a garlic butter incorporating fresh cilantro, lime juice, and Thai red curry paste. Serve with lime wedges and jasmine rice. This Asian-inspired variation transforms steamed shrimp into something entirely different. Simple Lemon and Herb Steamed Shrimp: For a lighter approach, use minimal Old Bay (1 tablespoon instead of 2) and focus on fresh lemon, thyme, and simple butter finished with just garlic and fresh herbs. This variation highlights shrimp's delicate sweetness and suits those preferring subtlety over bold seasoning. Serve with simple steamed vegetables for an elegant, light meal.

Storage Instructions

Cooked Shrimp Refrigeration: Allow steamed shrimp to cool to room temperature (approximately 20 minutes) before transferring to airtight containers. Store in the coldest part of your refrigerator for up to 3 days. Cold steamed shrimp are delicious in salads, on pasta, or simply with a squeeze of fresh lemon juice. Reheating Cooked Shrimp: Gently warm refrigerated shrimp in a low oven (275°F) for 5-8 minutes, or briefly toss in a warm skillet with a touch of butter. Do not microwave, which toughens the texture dramatically. Reheating should be gentle warming, never cooking—the goal is to restore temperature without continued protein denaturation. Freezing Cooked Shrimp: Steamed shrimp freeze reasonably well for up to 2 months. Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator. Quality remains quite good. Some texture degradation occurs, but the shrimp remain palatable and useful for various applications (pasta, salads, appetizers). Raw Shrimp Storage: Store raw, peeled, deveined shrimp in the coldest part of your refrigerator in their original packaging or wrapped in butcher paper for 1-2 days maximum. If freezing raw shrimp, wrap tightly in plastic wrap, then freeze in freezer bags for up to 3 months. Thaw overnight in the refrigerator before cooking. Do not store raw and cooked shrimp together. Garlic Butter Storage: Store leftover garlic butter wrapped in plastic wrap in the refrigerator for up to 5 days, or frozen for up to 2 months. This butter is delicious on vegetables, pasta, bread, or any protein, extending its utility beyond this recipe.

Serving Suggestions

Traditional Steamed Shrimp Platter: Arrange steamed shrimp on a large platter surrounded by crusty bread, lemon wedges, and small bowls of garlic butter for dipping. Place cocktail sauce or remoulade on the side for those preferring additional condiments. Serve family-style where guests help themselves. This casual, convivial presentation encourages relaxed entertaining. Composed Dinner Plate: Plate individual portions of shrimp with crusty bread, a simple green salad with light vinaigrette, and steamed vegetables (asparagus, broccolini, or green beans). Pour warm garlic butter over the shrimp and serve immediately. This elegant format works beautifully for dinner parties or special occasions. Shrimp Cocktail Starter: Cool the steamed shrimp completely and serve over crushed ice in a glass bowl or on individual plates, with classic cocktail sauce on the side. This timeless appetizer format is sophisticated and always impressive for entertaining. Over Pasta: Toss warm steamed shrimp with hot pasta (linguine, fettuccine, or spaghetti), reserving garlic butter to dress the finished dish. Add fresh parsley, lemon juice, and grated Parmesan cheese. This transforms steamed shrimp into a quick, elegant pasta dinner. With Roasted Vegetables: Serve steamed shrimp alongside roasted vegetables (asparagus, broccoli, carrots, Brussels sprouts) drizzled with the same garlic butter. Add a starch (roasted potatoes, rice, or couscous) for a complete, restaurant-quality meal. Shrimp and Grits: Serve steamed shrimp over creamy cheese grits or polenta with the garlic butter drizzled on top. Add roasted vegetables for color and nutrition. This Low Country-inspired meal is deeply satisfying and feels indulgent.

Frequently Asked Questions

Q: My shrimp turned out tough and rubbery. What did I go wrong? A: Overcooking is the most common cause—shrimp toughen quickly when cooked too long. Remove shrimp as soon as they're uniformly pink, typically 3-5 minutes depending on size. If you consistently overcook, set your timer for one minute less than you think necessary and check early. Some shrimp (particularly previously frozen) may have started tougher—use only the freshest shrimp available from reputable sources. Q: I can't find Old Bay seasoning. What can I substitute? A: Old Bay's key components are celery salt, mustard powder, paprika, and warm spices (cayenne, cloves, mace). You can create a similar blend by combining 1 teaspoon celery salt, 1 teaspoon paprika, ½ teaspoon mustard powder, ¼ teaspoon cayenne, and a pinch each of ground cloves and nutmeg. Adjust proportions to taste. Alternatively, use any crab or seafood seasoning blend—most major grocery stores stock alternatives to Old Bay. Q: Should I remove the shrimp heads before steaming? A: For ease of eating, yes—remove both the head and shell. However, some traditionalists keep heads on for presentation and because they add flavor to the steaming broth. If keeping heads on, ensure shrimp are deveined (the vein runs through the body, not just the tail). It's a matter of personal preference and dining context—formal dinners typically feature head-removed shrimp, while casual settings can go either way. Q: My shrimp are all different sizes. Will they cook evenly? A: Disparate sizes result in uneven cooking—small shrimp overcook while large shrimp remain undercooked. Sort shrimp by size and cook separately if possible, or select the size of the largest shrimp and remove smaller ones as they finish (typically 1-2 minutes earlier). This requires monitoring but ensures optimal results for each piece. Q: Can I make the garlic butter in advance? A: Yes—prepare it up to 4 hours ahead and store in the refrigerator. Reheat gently in a small saucepan over low heat just before serving, stirring occasionally until melted and warm. Alternatively, prepare it the day before and warm at serving time. The flavors meld beautifully overnight, making advance preparation actually preferable.

---

Affiliate Disclosure

This recipe page contains affiliate links to recommended cooking equipment and ingredients that I personally use and recommend. As an affiliate, I earn a small commission if you purchase through these links at no additional cost to you. These recommendations are based on quality, reliability, and how frequently they appear in my own kitchen.

Shop Recommended Equipment:

>

- All-Clad 4-Quart Stainless Steel Pot

- OXO Good Grips Instant-Read Thermometer

- Wüsthof 8-inch Classic Chef's Knife

- Old Bay Seasoning 25 oz Shaker

- Stainless Steel Steamer Basket Insert

---

*Last updated: 2026-01-19*