Garlic Butter Smoked Shrimp

Garlic butter smoked shrimp is my go-to when I want something impressive and deeply flavorful yet incredibly simple. The shrimp pick up buttery smokiness while staying super tender and juicy—the perfect combination for a summer dinner or party starter.

I made this for a backyard cookout when I wanted to wow my friends—now it is the most requested dish for every family gathering and always disappears fast.

Ingredients

• Large shrimp peeled and deveined with tails on: Shrimp will stay juicy during the smoke and the tails add flavor and a nice look Try to pick ones that still smell like the sea for best quality
• Unsalted butter: This gives you full control over seasoning and a creamy sauce Choose a high-quality butter for a richer taste
• Fresh garlic minced: The real backbone of the flavor Look for tight heavy bulbs with no green shoots
• Fresh parsley: Adds brightness and color Flat leaf is more flavorful and less bitter
• Red chili flakes: Lively heat that deepens as the shrimp smoke Add more or less to your taste
• Black pepper: Rounds out the heat and gives a bit of earthiness Fresh cracked gives the best punch
• Kosher salt: Optional but it heightens all the other flavors Add to taste but go easy especially if your shrimp are brined

Step-by-Step Instructions

Prepare the Shrimp:

Pat the peeled and deveined shrimp perfectly dry with paper towels This is essential to pick up smoky flavor and help the sauce stick.

Arrange in the Pan:

Layer shrimp in a cast iron skillet in a spiral pattern starting at the edge and pointing tails inward Build concentric circles so all shrimp are nestled in one even flat layer

Make Garlic Butter:

Melt unsalted butter in a small saucepan over low heat When liquid add minced garlic and sauté just until fragrant one to two minutes Mix in parsley chili flakes and black pepper Remove the pan from the heat and swirl in salt if using

Coat the Shrimp:

Pour the hot garlic butter slowly and evenly over your arranged shrimp making sure each one is dressed and swimming in sauce The butter should pool up halfway up their bodies for maximum flavor soak

Heat the Smoker:

Get your smoker or pellet grill set to 250 degrees Choose applewood for subtle smoke or cherrywood if you want bolder flavor

Smoke the Shrimp:

Put the skillet right on the smoker grate and close the lid Let it smoke for thirty to forty minutes until shrimp reach an internal temp of one hundred forty degrees Fahrenheit Check at thirty minutes then every five minutes until they are just done Do not let them overcook

Serve It Up:

Carefully lift the skillet with heat-resistant gloves Let rest one to two minutes Serve right from the skillet so everyone can spoon up extra garlic butter or plate with a side of your choice

Save

Shrimp is my favorite for smoking because it soaks up flavor but stays tender and never dry I will never forget the first time my youngest insisted on licking every drop of garlic butter from the pan It is now tradition that the last piece is awarded to whoever helped garnish with parsley

Storage Tips

Keep leftovers in a sealed container in the fridge for up to two days For reheating lay shrimp in a baking dish and warm in a three hundred degree oven for five to seven minutes Just avoid the microwave as it can turn them rubbery A quick reheat keeps the garlic butter smooth and prevents overcooking

Ingredient Substitutions

If you cannot find large shrimp use extra large or even colossal prawns You will simply need to adjust time for doneness No parsley No problem Use chives or fresh dill instead If you are out of unsalted butter try ghee for an extra nutty flavor If you want a no-heat version swap chili flakes for sweet paprika

Serving Suggestions

Serve right in the hot skillet with lots of crusty bread for sopping up every bit of garlic butter These shrimp also pair beautifully with a simple slaw steamed rice or creamy grits For a summer party add lemon wedges and a sprinkle of fresh herbs right before serving

Save

The Story Behind Smoked Shrimp

Smoking seafood gives it both old world charm and new flavor The combination of gentle wood smoke plus garlic butter is inspired by Gulf Coast cookouts where shrimp are cooked over open flames in cast iron For me it is a modern twist on classic family gatherings where everyone stands around the smoker waiting for the first taste

Recipe FAQs

→ What type of wood works best?

Applewood gives the shrimp a light smoke flavor, while cherrywood adds a deeper color and slightly richer taste. Avoid strong woods like hickory or mesquite for a balanced result.

→ How do I prevent shrimp from becoming rubbery?

Pull the shrimp from the smoker as soon as they reach an internal temperature of 140°F. Overcooking beyond this point can make the texture tough.

→ Should the shrimp be dried before cooking?

Yes, pat shrimp thoroughly dry with paper towels. This helps them absorb smoke more evenly and prevents steaming in the pan.

→ Can I use frozen shrimp?

Frozen shrimp can be used, but should be fully thawed and dried before arranging them in the skillet for optimal flavor and texture.

→ How should leftovers be stored and reheated?

Store cooled shrimp in an airtight container in the refrigerator for up to two days. Reheat gently in a preheated 300°F oven for a few minutes, avoiding the microwave to prevent rubbery texture.