Garlic Butter Smoked Shrimp (Print Format)
Large shrimp with garlic butter, smoked over fruitwood until tender and saucy for a flavorful seafood dish.
# Ingredients:
→ Shrimp
01 -
2 lbs large shrimp, peeled, deveined, tails on
→ Garlic Butter Sauce
02 -
6 oz unsalted butter
03 -
4 cloves garlic, finely minced
04 -
1 tablespoon fresh parsley, finely chopped
05 -
1 teaspoon red chili flakes, adjust to taste
06 -
0.25 teaspoon black pepper
07 -
1 pinch kosher salt, optional
# Steps:
01 -
Peel and devein shrimp if needed, leaving tails on. Pat completely dry with paper towels.
02 -
Arrange shrimp in a spiral pattern in a cast iron skillet. Start at the outer edge with tails pointing toward the center. Work inward in concentric circles until all shrimp are arranged in a single layer.
03 -
In a small saucepan over low heat, melt butter completely. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Add parsley, chili flakes, and black pepper. Stir and remove from heat. Add salt if desired.
04 -
Pour garlic butter evenly over arranged shrimp, making sure every piece is coated. Butter should come about halfway up the shrimp bodies.
05 -
Preheat smoker to 250°F with applewood or cherrywood.
06 -
Place cast iron pan directly on smoker grate. Close lid and smoke for 30 to 40 minutes until shrimp reach 140°F internal temperature. Check at 30 minutes and every 5 minutes after until they reach target temperature.
07 -
Remove pan from smoker using heat-resistant gloves. Rest for 1 to 2 minutes. Serve immediately in the pan or transfer to a platter with the garlic butter.
# Tips:
01 -
Use applewood for the lightest smoke or cherrywood for deeper color and slightly richer flavor. Don't use strong woods like hickory or mesquite.
02 -
Dry shrimp thoroughly before arranging. Wet shrimp won't smoke properly.
03 -
Pull shrimp immediately when they hit 140°F. Higher temperatures make them rubbery.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 5 to 7 minutes. Don't microwave - it makes shrimp rubbery.