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!
Smoked Buttery Shrimp Video!
Six ingredients, starting with the shrimp
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).
The Five Remaining Ingredients for Smoked Shrimp
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!
The smoking/braising process
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.
The Smoked Shrimp Recipe!
Smoked Buttery Shrimp
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!
Ingredients
- 15 large shrimp
- 1/2 Cup (aka- 1 stick) butter
- 1 clove garlic, minced
- 2 sticks Rosemary
- 1 Tablespoon seasoning of your choice
- 1/4 lemon, squeezed
Instructions
- Rinse shrimp, devein, de-shell as needed
- Apply seasoning
- In a bowl, melt one stick of butter. Once melted, add minced garlic
- Grab an 8x8 foil pan, place shrimp in three rows (see pic above)
- Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into pan and place the two sprigs of rosemary in between the three rows of shrimp (again, see pic above)
- Get smoker up to 275F with pecan wood. Once ready, place pan in grill over indirect heat for 20-25 minutes. Shrimp will turn an orangish color when finished. Use a digital thermometer to look for an internal temp of 120 degrees.
Notes
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.
Nutrition Information:
Yield: 5 Serving Size: 3 shrimpAmount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 3gCholesterol: 189mgSodium: 835mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 19g
Omg I made these I used cherry wood it was the best thing to come off my grill so far thanks for sharing and don’t be scared to share more
That’s awesome to hear! Thanks for trying it!
Absolutely delicious
Thank you!
Try soft shell crabs, use your same recipe, add a ¼ cup of Lea n Perrin’s Worcestershire
I’m not a fan of crab, but haven’t smoked it before. I’d try it once!
Smoked red snapper, sprinkled with Cajun spice like zaderans at the end i added a splash of balsamic vinegar be to each fillet
I’d try it!
What is qnami also is kamada joe a grill or smoker
Q-nami is a BBQ rub/seasoning made by Lane’s BBQ, based out of Georgia. The website is http://www.lanesbbq.com. Feel free to use any seasoning of your choice, though.
Also, the Kamado Joe is a grill, but does come with deflector plates so you can cook with indirect heat.
Did you you use direct or indirect heat?
I used indirect heat for this.
Where do i get the Q-nami Rub?
It is a BBQ rub/seasoning made by Lane’s BBQ, out of Georgia. The website is http://www.lanesbbq.com
What is Q-Nami? Never heard of it. Where can it be purchased?
It is a BBQ rub/seasoning made by Lane’s BBQ, out of Georgia. The website is http://www.lanesbbq.com
My husband smokes salmon and it is Wonderful !!!!!
Yes! Smoked salmon is awesome!
This shrimp recipe is very simple and looks delicious. Thanks for the recipe.
Thank you!
YES – TRY SMOKED OYSTERS- THEY ARE AMAZING !!!!!!!
Not a big oyster fan, but I might as well give it a try!
Like read but some info to go along with shrimp from a gulf coast man…….if the shrimp still has the shell on it..it ha NOT been deveined!!
I have bought shrimp on a few occasions that had the shell split along the back with the vein gone. Maybe it’s the places where I buy them?
Were can I find q-mami rub
Q-nami is made by Lane’s BBQ. Their website is http://www.lanesbbq.com
How can these be cooked in a oven
You can definitely cook these in the oven using the same recipe!
Try scallops. I really love them! If you liked the shrimp then you will love them too. You don’t want to overlook scallops though. They will be rubbery. You just want to cook them long enough till they turn white.
You have me sold!
Looks delicious……is there any way you can put them in the oven to cook instead??? If so how hot and how long, do you cover them. Also can I use peeled shrimp. I do NOT like rosemary, so I think I will leave it off. If you have any other suggestions, please let me know…..Thanks
You can definitely cook these in the oven! Do them for the same time and temp uncovered. I cook with the shrimp peeled. If you don’t like rosemary, feel free to take it off and/or use thyme. Good luck!
Looks great. A mashup between Grilled Shrimp and Shrimp Scampi. Will definitely be giving it a try.
Thanks! Hope you like it!
For what it’s worth, I also add a spritz of white wine (dry), and after the shrimp starts to turn pink/orange, I cover with slices of provolone. As an additional option, the sliced back of the shrimp (where the vein is removed) can be filled with a crab meat stuffing before you add the shrimp to the pan. The stuffing is similar to an uncooked crab cake mix.
You’ve got me drooling!
If you don’t have Q-nami rub what can your use as a substitute?
Just use your favorite seasoning. Q-nami is mine for shrimp, but adapt as needed!
I could not find the photo of they gray stuff on the shrimp. Having eaten shrimp and crab for 70+ years I was interested in seeing what you were talking about as I have never encountered this. Shrimp do have a vein down their back that needs to be slit and cleaned out. But it is not on them, it is inside until slit and removed. Would you please send me the photo so I can see what you are talking about. I also prepare them grilled with a slice of onion and Jalapeno in the slit, wrapped in bacon. I serve over rice pilaf and a green salad.
The gray stuff I was referring to is the natural look of the shrimp before it is cooked. It turns orange when it is done. That comment I made was regarding my first time cooking shrimp. 🙂