Go Back
shrimp-skillet

Smoked Garlic Butter Shrimp Seafood Skillet

This smoked garlic butter shrimp seafood skillet features tender shrimp cooked gently in rich garlic butter with parsley, red chili flakes, and black pepper. Applewood or cherrywood smoke adds deep flavor while the buttery skillet juices keep the shrimp juicy and savory.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Southern-Inspired
Calories: 340
Ingredients Equipment Method Notes

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
  • 1/4 tsp black pepper
  • 1 pinch kosher salt, optional

Equipment

  • Smoker Use applewood or cherrywood
  • Cast iron skillet
  • small saucepan For melting and seasoning the butter
  • Spoon For coating and serving the shrimp
  • Paper towels For drying the shrimp

Method
 

  1. Pat the shrimp thoroughly dry with paper towels. Arrange the shrimp in a single layer in a cast iron skillet.
  2. 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. Pour the warm garlic butter evenly over the shrimp, making sure every piece gets coated with the seasoned butter.
  4. 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. 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.

Notes

Pat the shrimp thoroughly dry before arranging them in the skillet.
Keep the shrimp in a single layer so they cook evenly in the smoker.
Cook the garlic over low heat just until fragrant and do not let it brown.
Applewood or cherrywood both work well for adding a mild smoky flavor.
Begin checking the shrimp at the 30-minute mark to avoid overcooking.
Let the shrimp rest briefly after smoking, then spoon the smoky garlic butter and herbs over the top before serving.