Cowboy Butter Smoked Shrimp Recipe with Ghee

This cowboy butter smoked shrimp recipe has become my signature dish for summer cookouts. There’s something about that combination of smoky shrimp and rich, spicy cowboy butter that just hits different. The first time I made these, people were literally licking their fingers and asking for the recipe before they even finished eating.

What makes this cowboy butter smoked shrimp special is how the ghee elevates everything. It has a higher smoke point than regular butter and adds this nutty richness that pairs perfectly with the smoky flavors. The cowboy butter marinade penetrates the shrimp while smoking, then the extra butter becomes this incredible dipping sauce.

Understanding Cowboy Butter and Its Flavors

Cowboy butter is basically compound butter loaded with garlic, herbs, and spices that originated in steakhouses. For this cowboy butter smoked shrimp recipe, I use ghee instead of regular butter because it handles the smoking temperature better and adds more complex flavor.

The key to great cowboy butter is balancing all the flavors. You want the garlic to be prominent but not overpowering, enough heat to make it interesting, and brightness from the lemon to cut through all that richness. The Dijon mustard adds tang and helps emulsify everything together.

The Ghee Advantage for Smoking

Ghee is clarified butter, which means it has a much higher smoke point than regular butter. This makes it perfect for this cowboy butter smoked shrimp recipe because it won’t break down or become bitter during the smoking process like regular butter might.

The nutty flavor of ghee complements the smoke really well. It’s richer and more complex than regular butter, which enhances both the marinade and the finishing sauce. If you’ve never used ghee before, this recipe is a great introduction.

The herbs need to be fresh for the best flavor. Dried parsley and chives just don’t have the same impact. The fresh herbs add brightness and color that makes the whole dish more appealing.

Smoking Technique for Perfect Shrimp

The secret to incredible cowboy butter smoked shrimp is not overcooking them. Shrimp cook fast even at low smoking temperatures, so you need to watch them carefully. Overcooked shrimp become rubbery and lose that sweet, tender texture we’re after.

Smoking at 225-250°F gives the shrimp time to absorb smoke flavor without cooking too quickly. The tail-on presentation looks better and helps protect the meat from overcooking. The shrimp are done when they’re pink and firm but still have a slight give when pressed.

Marinating and Preparation Tips

The 15-30 minute marinating time is perfect for this cowboy butter smoked shrimp recipe. Longer than that and the acid from the lemon can start to “cook” the shrimp like ceviche. You want flavor penetration without affecting the texture.

Pat the shrimp dry before marinating to help the cowboy butter stick better. Wet shrimp won’t absorb the flavors as well and can steam instead of getting that light char we want.

Use a wire rack or grill basket to prevent the shrimp from falling through the grates. The direct contact with the cooking surface helps create those slightly charred edges that add texture contrast.

Building Complex Flavor Layers

This cowboy butter smoked shrimp recipe works because every ingredient serves a purpose. The smoked paprika reinforces the smoke flavor from the wood. The cayenne and red pepper flakes provide heat in different ways – cayenne for overall warmth and red pepper flakes for little pops of heat.

The lemon zest and juice brighten everything up and help balance the richness of the ghee. Don’t skip the zest – those oils add a lot of flavor that juice alone can’t provide. The Dijon mustard might seem unusual, but it adds complexity and helps bind the sauce.

Serving and Presentation Ideas

The remaining cowboy butter should be warmed before serving as a dipping sauce. Cold butter doesn’t have the same impact as warm, liquid butter that coats everything perfectly. Keep it warm in a small saucepan or warm it in the microwave just before serving.

Presentation matters with this dish. Arrange the shrimp on a platter and drizzle with the warm cowboy butter. Garnish with extra fresh herbs and provide lemon wedges for squeezing. The visual appeal is almost as important as the taste.

Ingredients

For the Shrimp:

• 1½ lbs large shrimp, peeled and deveined (tail-on)
• Salt and black pepper to taste

For the Cowboy Butter:

• 3 tbsp ghee, melted
• 2 cloves garlic, finely minced
• Zest and juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp crushed red pepper flakes
• 1 tsp onion powder
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped (optional)
• 1 tsp Worcestershire sauce (optional)
• Salt and pepper to taste

Detailed Step-by-Step Instructions

Step 1: Preheat Your Smoker

Set your smoker to 225-250°F and add wood chunks for smoke flavor. Hickory or oak work great with shrimp – they provide bold smoke without being overwhelming. Let the smoker stabilize at temperature while you prep the shrimp and cowboy butter.

Clean and oil your cooking grates or prepare a wire rack to prevent the shrimp from falling through. The smoker should be producing clean, white smoke before you add the shrimp.

Step 2: Make the Cowboy Butter

In a medium bowl, whisk together the melted ghee, minced garlic, lemon zest, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, red pepper flakes, onion powder, and Worcestershire sauce if using.

Season with salt and pepper, then stir in the fresh parsley and chives. The mixture should be smooth and well-combined. Taste and adjust seasoning – you might want more heat, more lemon, or more salt depending on your preference.

Step 3: Marinate the Shrimp

Pat the shrimp completely dry with paper towels and place in a large bowl. Pour half of the cowboy butter over the shrimp and toss to coat evenly. Make sure every shrimp is coated with the mixture.

Let the shrimp marinate for 15-30 minutes while the smoker finishes heating up. Don’t marinate longer than 30 minutes or the acid can start affecting the texture of the shrimp.

Step 4: Smoke the Shrimp

Place the marinated shrimp on the smoker grates, wire rack, or in a grill basket. Arrange them in a single layer so they cook evenly. Smoke for 30-40 minutes until the shrimp are pink, firm, and slightly charred at the edges.

Don’t open the smoker unnecessarily during cooking. The shrimp are done when they’re completely pink and have a slight char on the edges. They should feel firm but not hard when pressed gently.

Step 5: Finish with Cowboy Butter

Remove the shrimp from the smoker and immediately brush or drizzle with the remaining cowboy butter while they’re still hot. The heat will help the butter penetrate and create a glossy coating.

Warm the remaining cowboy butter gently if it has cooled down. You want it liquid enough to drizzle and use as a dipping sauce.

Step 6: Serve and Enjoy

Arrange the cowboy butter smoked shrimp on a serving platter and garnish with extra fresh herbs and lemon wedges. Serve the warm remaining cowboy butter as a dipping sauce alongside crusty bread, rice, or over a fresh salad.

These are best served immediately while the shrimp are still warm and the cowboy butter is liquid and glossy.

Cowboy Butter Smoked Shrimp Recipe with Ghee

Smoky shrimp marinated and finished with rich cowboy butter made with ghee. Perfect appetizer or main course with bold flavors and spicy kick for any BBQ gathering.

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Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1½ lbs large shrimp peeled and deveined
• 3 tbsp ghee melted
• 2 cloves garlic minced
• Zest and juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp red pepper flakes
• 1 tsp onion powder
• 1 tbsp fresh parsley chopped
• 1 tbsp fresh chives chopped
• 1 tsp Worcestershire sauce optional
• Salt and pepper to taste

Method

 

1. Preheat smoker to 225-250°F with hickory or oak wood for smoke flavor.
2. Make cowboy butter by whisking together ghee, garlic, lemon, mustard, spices, and herbs.
3. Marinate shrimp in half the cowboy butter for 15-30 minutes.
4. Smoke shrimp for 30-40 minutes until pink, firm, and slightly charred.
5. Remove and immediately drizzle with remaining warm cowboy butter.
6. Serve hot with extra cowboy butter as dipping sauce, garnished with herbs and lemon wedges.

Notes

Don’t over-marinate shrimp or acid will affect texture. Use ghee for better smoking performance than regular butter. Keep remaining cowboy butter warm for dipping.

Conclusion

This cowboy butter smoked shrimp recipe brings restaurant-quality flavors to your backyard smoker. The combination of smoky shrimp and that rich, spicy cowboy butter creates something really special. The ghee makes all the difference – both in how it handles the smoking process and the complex flavor it adds.

These work great as an impressive appetizer or as the centerpiece of a seafood dinner. The cowboy butter is so good you’ll want to make extra just to have as a dipping sauce for bread or vegetables.

Explore More Recipes

Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

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