Steamed Spiced Shrimp with Old Bay Cocktail Sauce

Last Updated: Jun 28, 2025 · First Published: Sep 24, 2015
Author: Claire | Sprinkles and Sprouts · Comment: 29 Comments

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4.60 from 5 votes

Succulent juicy shrimp, steamed to perfection and then dipped into a rich and flavoured packed cocktail sauce. This dish is the thing of dreams.

Imagine you're sat eating shrimp, licking your fingers after every delicious mouthful, sipping on a cold glass of wine and smiling at the appreciative Mmmmms that are going around the table. See....the thing of dreams (Tell me I am not the only one who dreams about shrimp and wine!!!!)

Did you read yesterdays post? If so then you know I have been dreaming about these shrimps for a few weeks! (If not then you can check out my disaster filled post here.) BUT!!!!!!! After my weeks of waiting I finally tucked into this plate of food yesterday. And, Oh My Goodness! Let me tell you it was worth the wait. I only have one regret...... I wish I had made more shrimp!

The shrimp are sprinkled with Old Bay Seasoning and then steamed over lemon water, before being served with a rich spiced cocktail sauce. Don't worry if you haven't got any Old Bay Seasoning. I know it isn't available in Australia. Yesterday's post tells you how I climbed mountains, battled the elements, swam oceans and outran grizzly bears, to make my own Old Bay Style Seasoning. Well almost, perhaps there were no bears! But it was a mission to get a recipe for Old Bay Seasoning up on the blog. A mission to get the post done, not a mission to make. Making it was the easy bit 😉

So click through and get the recipe. (There is also a link for where to buy an Australia equivalent for those of you afraid of bears!)

This recipe uses a kilo of shrimp. That amount of shellfish only just fit into my steamer, there was no real room to toss or stir the shrimp so I came up with a new plan. I have a colander with short legs and a lip on it. It fits inside my large stock pot, so I steamed the shrimp in that. Problem solved. Just be careful if your colander is metal. It will be very hot!!! If you have a large steamer or one of those pasta inserts then they would work as well. What you are looking for is a way of suspending the shrimp over the lemon water, so that they steam rather than poach. Being submerged in water would cause them to lose all that beautiful flavour.

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You'll probably need some finger bowls on the table and a stack of napkins. Or just use a tea towel! I was so eager to dig in I just threw that down as I grabbed my camera. Can you see the steam coming off my shrimp in the photo above? They were fresh from the pan and straight into the shortest food modelling session ever! Even my pancake bites took longer to shoot and I had children snapping at my heels for breakfast then! Nothing was slowing me down last night! I even peeled a few mid shoot....for pure photography reasons....honest ;-).

Other than the finger bowls what else you put on the table is up to you. I would suggest a side salad, crunchy bread, some salted butter and plenty of white wine.

One last note. Place a large bowl in the centre of the table for the shells and then save them. Stick them in a zip lock bag in the freezer (along with any heads) I promise next week that I will blow you away with the most simple and amazing dish using those shells!!! UPDATE Roasted Shrimp Stock is on the blog now.

If you adore shrimp then you should check out my Hot Louisiana Shrimp dip. It is one of the most popular recipes on my blog and it is oh sooooo good!

But for now I will leave you with my steamed shrimp which are beyond good and perfect with drinks in the garden!!!

Enjoy x

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