Best Smoked Shrimp Recipe with Garlic Butter
Smoked shrimp recipe with garlic lemon butter poured over 12-14 count tiger shrimp in a cold cast iron skillet, then smoked at 275°F until juicy, pink, and buttery.
Equipment
- Pellet Grill or Smoker
- Cast Iron Skillet
- Small Saucepan
- Instant-Read Thermometer
Ingredients
Shrimp
- 1 lb 12-14 count tiger shrimp peeled and deveined
- 1 tbsp hot sauce used as a binder
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp avocado oil or melted ghee for coating skillet
Garlic Lemon Butter
- 5 tbsp unsalted butter
- 1 tbsp minced garlic
- 1/2 lemon, juiced
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your smoker or pellet grill to 275°F.
- Pat shrimp dry. Toss with hot sauce as a binder, then season with kosher salt, black pepper, and garlic powder.
- Melt butter over low heat. Stir in minced garlic for 30 seconds. Remove from heat and fold in lemon juice, lemon zest, and parsley.
- Lightly coat a cold cast iron skillet with avocado oil or ghee. Arrange seasoned shrimp in a circular pattern.
- Pour garlic lemon butter evenly over the shrimp. Place the cold skillet in the smoker.
- Smoke at 275°F for 15-22 minutes. Shrimp are done when pink, opaque in the center, and curled into a loose C shape.
- Remove skillet from smoker. Spoon hot butter over shrimp. Finish with extra parsley, lemon juice, or hot sauce. Serve immediately.
Notes
Grill Master Tip: Pour the garlic lemon butter over the shrimp before smoking, not after. This lets the butter cook into the shrimp during the entire smoke for deeper flavor.
Cold Skillet: Start with a cold cast iron skillet so the shrimp warm gradually. A preheated skillet causes the bottoms to seize and turn rubbery.
Don't Overcook: If the shrimp curl into a tight O shape, they are overdone. Pull at a loose C shape.