Maryland Style Steamed Shrimp

Steamed shrimp is as much of a way of life here in Maryland as our steamed crabs are. And, they are so darn simple to make. We need 4 ingredients, a large pot, a steamer basket, and 10 mins to make succulent, super flavorful, absolutely delicious shrimp.

So, let’s get to it!

Let’s talk shrimp. Though you really could do this with any sized shrimp, I like to make this with either an extra large or a jumbo sized shrimp. We want raw shrimp that still has the shell on, because the shell helps the shrimp stay nice and juicy on the inside while it cooks. You could even use frozen shrimp that’s been thawed. Actually, that’s oftentimes what I’ll do. Take the shrimp straight from the freezer, let it sit in a bowl of cold water for 10-15 mins, drain it, and it’s ready to go. Easy breezy.

Before we toss our shrimp into a steamer basket, we’re going to line the bottom of the basket with some sliced onion. The onion is kind of multi-purpose here. It helps to infuse extra flavor into the shrimp while it’s steaming. But, the shrimp and Old Bay help to infuse flavor into the onions too. Many people like to serve the onions with their shrimp for extra snacking, but just as many discard the onion after cooking. It’s totally up to you! You technically could even skip the onions all together, and the shrimp will still be perfectly yummy. But, why? Onions are one of those things that most people have on hand at all times anyway, so let them do their work.

To create a delicious steaming liquid for our shrimp, we’re going to add some water and some light beer to the bottom of a large stock pot, and bring it to a boil. To be totally authentic, use a local Maryland beer like Natty Boh or Guinness Blonde (my fav). If you don’t those options available to you, any light lager or ale will work. You can slightly taste the aroma of the beer in the shrimp, so we definitely don’t want to use a darker beer or a stout. It’ll get too bitter. However on the flip side, you could skip the beer all together if you prefer. Apple cider vinegar is a perfectly acceptable substitute for this recipe. We’ll just adjust the water to vinegar ratio a smidge.

Once the liquid is boiling, we’ll add our steamer basket loaded with onion and shrimp right to the pot. Then, we’ll coat the shrimp in a generous sprinkling of Old Bay. The lid goes on the pot. And, the shrimp only need about 5-6 minutes to becoming absolutely perfect. You’ll know they’re finished when they’re beautifully pink and opaque with a slight curl to them. Or, you can always check the internal temperature to make sure it hits 145 degrees.

When it’s time to serve, you can leave them right in the basket for ambiance or transfer them to a serving dish. Serve them alongside with some lemon, cocktail sauce, tartar sauce, and or butter; and you have a delicious appetizer right at your fingertips. Just peel off that outer shell, and enjoy. OR, you could always peel the shrimp, chill them, and serve them in a shrimp cocktail. OR, you could peel the shrimp, chop them up, and make a delicious shrimp salad. OR, you really could substitute this shrimp in any recipe that calls for cooked or Old Bay shrimp. OR…I could go on all day!

The texture of steamed shrimp really can’t be beat. It’s the cooking method that leaves them the plumpest and juiciest in my opinion. Plus, there’s a nice kick from the Old Bay infusion that steeps through the shell along with a light fragrance that you taste thanks to the beer and onion.

I could easily eat these steamed shrimp for every meal for the rest of forever and never get tired of them!

Ok, everyone! I’m trying to conjure up the warm weather in any way that I can. So, expect the Old Bay content to continue!

For now, enjoy! And, let’s eat!