Smoked Buttery Shrimp

Smoked buttery shrimp will rock your world!
Smoked buttery shrimp will rock your world!

This smoked shrimp recipe is one I have been longing to post ever since I first made it. I usually like to try the recipe out a few times to make sure I’ve got the best taste possible. I love this smoked shrimp recipe so much, as well as the folks I made it for did too, that I decided to share it now. Pair this with my smoked prime rib recipe for an epic feast!

Six ingredients, starting with the shrimp

Large shrimp. Ready to be prepped.

I bought these large shrimp at Costco from their Seafood Road Show they were doing. They came deveined (as well as without the heads), so all I had to do was remove the shells. When removing the shells, I make sure to leave the tip by the tail on. It makes them easier for me to hold while eating and I think provides a better aesthetic.

Since I had never prepped shrimp before, I called a friend of mine who is experienced with this to make sure that gray stuff that was on the shrimp was supposed to be there (the pic below will help you know what I’m talking about).

Rinsed and seasoned with Q-nami Rub.
Rinsed and seasoned with Q-nami Rub.

The five remaining ingredients

Yep, it’s common for that gray stuff to be on there. It will turn orange when it is finished cooking. Now that it’s been peeled, rinsed, and patted dry with a paper towel, I rub it with the Q-nami Rub from Lane’s BBQ.

Next up, I grab a small bowl and melt a stick of butter (you can do more to make it extra buttery if desired, but I thought one stick was good enough for 15 shrimp). After it has melted, I mixed in the minced garlic in the bowl and stirred.

Ready to hit the grill for some low n' slow action! (After the Rosemary gets out in there, of course).
Ready to hit the grill for some low n’ slow action! (After the Rosemary gets out in there, of course).

After I have laid the shrimp in the 8×8 foil pan, I pour that liquid gold (the melted butter and garlic, that is) over the shrimp and into the pan. I then cut and quarter a lemon and squeeze a slice all over. And finally, as far as ingredients go, I place two sticks of rosemary in, one inbetween each row. Now this smoked shrimp recipe is ready for cooking!

The smoking/braising process

Now that my grill is up to 275F with my pecan wood in there, I place the tray in and check it after 20 minutes. Your ideal finish temp is 120F internal. If you overlook, it will be rubbery. Using my Thermapen Mk4 from Thermoworks has been my handy guide with checking food temps. It’s the best around!

Thermapen Mk4 from Thermoworks.

As mentioned earlier, you will know when the smoked shrimp are done by the orange color they have. Be careful not to leave them in too long or they won’t have as firm of a bite, but instead be slimy and squishy. If this happens, the flavor will still be good, so no worries there. But the texture won’t.

This shrimp is done!
This shrimp is done!

I have a confession to make: I don’t like seafood much. I originally tried this smoked shrimp recipe as an experiment to help me grow as a BBQ’er. And you know what? It did! I sure did LOVE using this smoked shrimp recipe and am now willing to try other smoking other types of seafood!

The video!

The recipe!

Yield: 5 servings

Smoked Buttery Shrimp

This smoked shrimp recipe is super easy to make and super tasty too! Only six ingredients and less than one hour for prep and cooking!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 15 large shrimp
  • 1/2 Cup (aka- 1 stick) butter
  • 1 clove garlic, minced
  • 2 sticks Rosemary
  • 1 Tablespoon seasoning of your choice
  • 1/4 lemon, squeezed

Instructions

  1. Rinse shrimp, devein, de-shell as needed
  2. Apply seasoning
  3. In a bowl, melt one stick of butter. Once melted, add minced garlic
  4. Grab an 8x8 foil pan, place shrimp in three rows (see pic above)
  5. Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into pan and place the two sticks of rosemary inbetween the three rows of shrimp (again, see pic above)
  6. Get smoker up to 275F with pecan wood. Once ready, place pan in grill over indirect heat for 20-25 minutes. Shrimp will turn an orangish color when finished.

Notes

The prime internal temp for shrimp to be done is 120 degrees fahrenheit. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.

Nutrition Information:

Yield:

5

Serving Size:

3 shrimp

Amount Per Serving: Calories: 130 Total Fat: 5g Saturated Fat: 3g Cholesterol: 189mg Sodium: 835mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 19g

43 thoughts on “Smoked Buttery Shrimp

  1. David June 15, 2018 / 9:35 PM

    Omg I made these I used cherry wood it was the best thing to come off my grill so far thanks for sharing and don’t be scared to share more

    • Dan Phelps January 27, 2019 / 10:37 PM

      That’s awesome to hear! Thanks for trying it!

  2. David June 15, 2018 / 9:35 PM

    Absolutely delicious

    • Dan Phelps January 27, 2019 / 10:37 PM

      Thank you!

  3. Tommy S June 20, 2018 / 6:08 AM

    Try soft shell crabs, use your same recipe, add a ¼ cup of Lea n Perrin’s Worcestershire

    • Dan Phelps January 27, 2019 / 10:37 PM

      I’m not a fan of crab, but haven’t smoked it before. I’d try it once!

  4. Dave Hurst June 24, 2018 / 5:03 PM

    Smoked red snapper, sprinkled with Cajun spice like zaderans at the end i added a splash of balsamic vinegar be to each fillet

    • Dan Phelps January 27, 2019 / 10:36 PM

      I’d try it!

    • Dan Phelps January 27, 2019 / 10:35 PM

      Q-nami is a BBQ rub/seasoning made by Lane’s BBQ, based out of Georgia. The website is http://www.lanesbbq.com. Feel free to use any seasoning of your choice, though.

      • Dan Phelps January 27, 2019 / 10:36 PM

        Also, the Kamado Joe is a grill, but does come with deflector plates so you can cook with indirect heat.

  5. Karen July 21, 2018 / 9:53 PM

    Did you you use direct or indirect heat?

    • Dan Phelps January 27, 2019 / 10:33 PM

      I used indirect heat for this.

  6. Vicki July 28, 2018 / 2:25 PM

    Where do i get the Q-nami Rub?

    • Dan Phelps January 27, 2019 / 10:32 PM

      It is a BBQ rub/seasoning made by Lane’s BBQ, out of Georgia. The website is http://www.lanesbbq.com

  7. Elly August 1, 2018 / 6:39 AM

    What is Q-Nami? Never heard of it. Where can it be purchased?

    • Dan Phelps January 27, 2019 / 10:32 PM

      It is a BBQ rub/seasoning made by Lane’s BBQ, out of Georgia. The website is http://www.lanesbbq.com

  8. Beckie August 2, 2018 / 2:12 PM

    My husband smokes salmon and it is Wonderful !!!!!

    • Dan Phelps January 27, 2019 / 10:30 PM

      Yes! Smoked salmon is awesome!

  9. Julietkitchen August 17, 2018 / 4:51 AM

    This shrimp recipe is very simple and looks delicious. Thanks for the recipe.

    • Dan Phelps January 27, 2019 / 10:30 PM

      Thank you!

  10. BRENDA RANDALL August 17, 2018 / 1:58 PM

    YES – TRY SMOKED OYSTERS- THEY ARE AMAZING !!!!!!!

    • Dan Phelps January 27, 2019 / 10:29 PM

      Not a big oyster fan, but I might as well give it a try!

  11. Beau August 26, 2018 / 6:48 PM

    Like read but some info to go along with shrimp from a gulf coast man…….if the shrimp still has the shell on it..it ha NOT been deveined!!

    • Dan Phelps January 27, 2019 / 10:29 PM

      I have bought shrimp on a few occasions that had the shell split along the back with the vein gone. Maybe it’s the places where I buy them?

  12. Jeffrey Senior September 6, 2018 / 7:17 AM

    How can these be cooked in a oven

    • Dan Phelps January 27, 2019 / 10:25 PM

      You can definitely cook these in the oven using the same recipe!

  13. Sally schultz September 19, 2018 / 7:15 PM

    Try scallops. I really love them! If you liked the shrimp then you will love them too. You don’t want to overlook scallops though. They will be rubbery. You just want to cook them long enough till they turn white.

    • Dan Phelps January 27, 2019 / 10:23 PM

      You have me sold!

  14. Barbara January 16, 2019 / 4:50 PM

    Looks delicious……is there any way you can put them in the oven to cook instead??? If so how hot and how long, do you cover them. Also can I use peeled shrimp. I do NOT like rosemary, so I think I will leave it off. If you have any other suggestions, please let me know…..Thanks

    • Dan Phelps January 27, 2019 / 10:19 PM

      You can definitely cook these in the oven! Do them for the same time and temp uncovered. I cook with the shrimp peeled. If you don’t like rosemary, feel free to take it off and/or use thyme. Good luck!

  15. Terry Hoey January 18, 2019 / 8:32 AM

    Looks great. A mashup between Grilled Shrimp and Shrimp Scampi. Will definitely be giving it a try.

    • Dan Phelps January 27, 2019 / 10:15 PM

      Thanks! Hope you like it!

  16. Laurence January 18, 2019 / 3:51 PM

    For what it’s worth, I also add a spritz of white wine (dry), and after the shrimp starts to turn pink/orange, I cover with slices of provolone. As an additional option, the sliced back of the shrimp (where the vein is removed) can be filled with a crab meat stuffing before you add the shrimp to the pan. The stuffing is similar to an uncooked crab cake mix.

    • Dan Phelps January 27, 2019 / 10:15 PM

      You’ve got me drooling!

  17. Debbie Palm January 23, 2019 / 11:22 AM

    If you don’t have Q-nami rub what can your use as a substitute?

    • Dan Phelps January 27, 2019 / 10:13 PM

      Just use your favorite seasoning. Q-nami is mine for shrimp, but adapt as needed!

  18. Linda Lovett January 23, 2019 / 12:56 PM

    I could not find the photo of they gray stuff on the shrimp. Having eaten shrimp and crab for 70+ years I was interested in seeing what you were talking about as I have never encountered this. Shrimp do have a vein down their back that needs to be slit and cleaned out. But it is not on them, it is inside until slit and removed. Would you please send me the photo so I can see what you are talking about. I also prepare them grilled with a slice of onion and Jalapeno in the slit, wrapped in bacon. I serve over rice pilaf and a green salad.

    • Dan Phelps January 27, 2019 / 10:21 PM

      The gray stuff I was referring to is the natural look of the shrimp before it is cooked. It turns orange when it is done. That comment I made was regarding my first time cooking shrimp. 🙂

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