BBQ recipes, product reviews, & how-to's
NOTE: Omaha Steaks sponsored this grilled shrimp post. Occasionally, I do sponsored posts with products I truly enjoy using. With that said, this recipe is one of them. My favorite way to cook shrimp is on the grill, especially if it is either grilled shrimp…
Note: This New York strip steak and shrimp post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. When a special occasion like Valentine’s Day or Mother’s Day comes…
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 that I decided to share it right away. And all of these years later, it’s still a bona fide hit with family and friends!
If you’re looking for something else to serve this with, then pair with my smoked prime rib recipe for an epic feast!
I bought these large shrimp at Costco, but you can find them in most grocery stores that have a seafood department. 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).
Yep, it’s common for that gray stuff to be on there. The smoked shrimp 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.
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 in between each row. Now this smoked BBQ shrimp recipe is ready for cooking!
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 ONE has been my handy guide with checking food temps. It’s the best around!
As mentioned earlier, you will know when the smoked BBQ 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.
I have a confession to make: before this, I didn’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 making this smoked BBQ shrimp recipe and have since smoked other types of seafood, such as this smoked salmon.
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!
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.
