If you love garlic shrimp, this smoky version is worth trying. Tender shrimp cook gently in rich garlic butter with parsley and chili flakes, taking on deep, smoky flavor right on the smoker. It’s an easy seafood dinner that’s simple to make but packed with flavor.
Why You’ll Love This Recipe
- That smoky depth. Cooking low and slow on the smoker infuses the shrimp and butter with rich, woodsy flavor.
- Simple ingredients, big payoff. Just garlic, butter, herbs, and shrimp create something special.
- Gentle, even cooking. The low smoker temperature keeps the shrimp tender instead of rubbery.
- Great for outdoor entertaining. Perfect for a backyard gathering when the smoker is already going.
Ingredients
- 2 lbs large shrimp, peeled, deveined, tails on
- 6 oz unsalted butter
- 4 cloves garlic, finely minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp red chili flakes, adjusted to taste
- ¼ tsp black pepper
- 1 pinch kosher salt, optional
How to Make Smoked Garlic Butter Shrimp
1. Dry and arrange the shrimp. Pat the shrimp thoroughly dry with paper towels. Arrange the shrimp in a single layer in a cast iron skillet.
2. Make the garlic butter. Melt the butter over low heat. Add the garlic and cook for 1 to 2 minutes until fragrant without letting it brown. Stir in the parsley, chili flakes, black pepper, and optional salt.
3. Coat the shrimp. Pour the warm garlic butter evenly over the shrimp, making sure every piece gets coated with the seasoned butter.
4. Smoke the shrimp. Preheat the smoker to 250°F using applewood or cherrywood. Place the skillet on the smoker grate and cook for 30 to 40 minutes, checking the shrimp from 30 minutes onward, until cooked through.
5. Rest and serve. Carefully remove the skillet from the smoker and let the garlic butter shrimp rest for 1 to 2 minutes. Spoon the smoky garlic butter and herbs over the shrimp and serve immediately.
Tips for the Best Smoked Garlic Butter Shrimp
- Pat the shrimp very dry. This helps them absorb the smoky flavor better and prevents excess moisture in the butter.
- Keep the shrimp in a single layer. This ensures even smoke exposure and consistent cooking.
- Watch the garlic closely while melting the butter. Cooking it gently over low heat keeps it from browning or turning bitter.
- Start checking for doneness at 30 minutes. Smoker temperatures can vary, so keep an eye on the shrimp as they approach the finish time.
What to Serve with Smoked Garlic Butter Shrimp
These shrimp pair well with crusty bread for soaking up the garlic butter, or served over rice for a heartier meal. They also make a great addition to a larger smoked or grilled spread.
Frequently Asked Questions
Can I use a different type of wood for smoking?
Yes, hickory or pecan wood can also work well, though milder fruit woods like apple or cherry tend to pair especially nicely with shrimp.
Can I make this in the oven instead of a smoker?
Yes, though you’ll miss the smoky flavor. Bake at 400°F for about 8 to 10 minutes until the shrimp are pink and cooked through.
Can I use frozen shrimp?
Yes, just thaw completely and pat very dry before arranging in the skillet.
Smoked Garlic Butter Shrimp Seafood Skillet
Ingredients
Equipment
Method
- Pat the shrimp thoroughly dry with paper towels. Arrange the shrimp in a single layer in a cast iron skillet.
- Melt the butter over low heat. Add the garlic and cook for 1 to 2 minutes until fragrant without letting it brown. Stir in the parsley, chili flakes, black pepper, and optional salt.
- Pour the warm garlic butter evenly over the shrimp, making sure every piece gets coated with the seasoned butter.
- Preheat the smoker to 250°F using applewood or cherrywood. Place the skillet on the smoker grate and cook for 30 to 40 minutes, checking the shrimp from 30 minutes onward, until cooked through.
- Carefully remove the skillet from the smoker and let the garlic butter shrimp rest for 1 to 2 minutes. Spoon the smoky garlic butter and herbs over the shrimp and serve immediately.