Print

Old Bay Shrimp Sauté Recipe

Print Recipe

★★★★★

5 from 113 reviews

This Old Bay Shrimp Sauté is a quick and flavorful seafood dish featuring large shrimp cooked in a buttery, tangy sauce with lemon juice, Tabasco, Worcestershire sauce, and fragrant Old Bay seasoning and fresh thyme. Perfect for a speedy weeknight meal or elegant appetizer, it delivers a bright, spicy, and savory taste that pairs well with crusty bread or over rice.

Ingredients

Scale

Shrimp and Seasoning

  • 1–1/4 lbs large shrimp (21 to 30 per pound), peeled (tails on) and deveined
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons fresh thyme leaves (or more to taste)
  • Freshly ground black pepper, to taste

Sauce

  • 4 tablespoons freshly squeezed lemon juice (about 1–1/2 lemons)
  • 4 dashes of Tabasco (or more to taste)
  • 3/4 teaspoon Worcestershire sauce
  • 5 tablespoons unsalted butter (divided)

Instructions

  1. Prepare the sauce: In a small bowl, combine the freshly squeezed lemon juice, 4 dashes of Tabasco, and Worcestershire sauce. Set this mixture aside to allow the flavors to meld.
  2. Heat the butter: In a large pan over medium-high heat, melt 4 tablespoons of the unsalted butter until it begins to foam, indicating it is hot and ready for cooking.
  3. Cook the shrimp: Add the peeled and deveined shrimp to the pan. Sprinkle evenly with Old Bay Seasoning. Sauté the shrimp, stirring occasionally, until they turn pink and opaque, approximately 3 minutes total. Be careful not to overcook to maintain tenderness.
  4. Add flavorings: Pour the reserved lemon juice mixture over the shrimp. Add the fresh thyme leaves and the remaining 1 tablespoon of butter to the pan. Toss everything together gently to coat the shrimp thoroughly with the flavorful sauce and herbs.
  5. Season and finish: Season the shrimp with freshly ground black pepper to taste. Remove the pan from heat to prevent overcooking.
  6. Serve: Immediately serve the shrimp, spooning any pan juices over the top to enhance the dish’s juiciness and flavor. Ideal with bread, rice, or a fresh salad.

Notes

  • Use large shrimp (21-30 count per pound) for best texture and presentation.
  • Keep the tails on for easier handling and a rustic look, but peeled and deveined for convenience.
  • Adjust Tabasco according to your preferred level of heat.
  • Fresh thyme imparts a mild herbal note, but dried thyme can be used in a pinch.
  • This dish cooks quickly; monitor shrimp closely to avoid rubbery texture.
  • Serve immediately to enjoy the shrimp at their tender best.

Keywords: Old Bay Shrimp, Shrimp sauté, Lemon shrimp, Quick seafood recipe, Spicy shrimp

Find it online: https://nataliereeve.com/old-bay-shrimp-saute-recipe/