Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Reducing the temperature to 200°F creates a gentler environment – and perfectly tender steamed shrimp.

BEFORE YOU START: Use the solid oven pan as a drip tray on rack 1. Make sure the shrimp are fully thawed before steaming.

KEEP SCREEN ON

Yield: Makes 4 to 5 servings

Ingredients
Ingredients
1 pound (16-20 count) raw shrimp, unpeeled, deveined

1 lemon, cut into 6 wedges

1 lemon, juiced

1 tablespoon Old Bay Seasoning

Small bunch parsley sprigs

RATE THIS RECIPE

Based on 223 ratings

Preparation Method

This recipe was developed exclusively for the Wolf Convection Steam Oven.

  1. Combine all ingredients in large bowl.
  2. Toss the ingredients until fully combined.
  3. Place the perforated oven pan on top of the solid oven pan.
  4. This will act as a drip tray.
  5. Pour contents of large bowl evenly into the perforated pan.
  6. Carry the pans over to the oven together.
  7. Place the solid pan on rack position 1 and perforated pan on rack position 2.
  8. Select the Steam Mode set to 200°F.
  9. Steam for 9 minutes or until shrimp are slightly pink.
  10. Remove from the oven and serve immediately.