STEAMED SHRIMPS | Sub-Zero & Wolf Philippines


4-5 servings


½ kg (16-20 count) raw shrimp, unpeeled, deveined
1 lemon, cut into 6 wedges
1 lemon, juiced
7 g Old Bay Seasoning
Small bunch parsley sprigs


This recipe showcases the power of using the Steam Mode at a temperature below 100°C. Reducing the temperature to 95°C creates a gentler environment which allows shrimp to steam perfectly without becoming tough.
Whenever you are steaming, it is advantageous to use the solid convection steam oven pan as a drip tray placed on rack position 1. While not necessary, it significantly eases cleanup. Make sure the shrimp are fully thawed before you begin this recipe.
  1. Combine all ingredients in large bowl. Toss the ingredients until fully combined.
  2. Place the perforated oven pan on top of the solid oven pan. This will act as a drip tray to carry the pan over to the Wolf Convection Steam Oven. Pour entire contents of large bowl evenly into the perforated pan.
  3. Carry the pans over to the oven together. Place the solid pan on rack position 1 and perforated pan on rack position 2.
  4. Turn the Wolf Convection Steam Oven on by selecting the Steam Mode set to 95°C. 5. Steam for 9 minutes or until shrimp are slightly pink.
  5. Remove from the oven and serve immediately.


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