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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.


Yield: Makes 4 to 5 servings

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


Based on 232 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.

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