Prep
Preheat smoker to 275 degrees. Rinse shrimp, de-vein, de-shell as needed. Season shrimp with Lane's Q-Nami Rub and place in an 8x8 foil pan in three rows. In a bowl, melt one stick of butter then add minced garlic. Pour butter and garlic mixture onto shrimp. Squeeze 1/4 of a lemon into the pan and place the two sticks of rosemary in between the three rows of shrimp.
Cook
When the smoker is ready, cook shrimp (in the foil pan) for 20-25 minutes. The shrimp will turn an orangish color when finished.
Enjoy!!
Smoked Buttery Shrimp Recipe
Rated 3.2 stars by 288 users
Category
Shrimp / Appetizer
Cuisine
American
Author
Lane's BBQ
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
910
Shrimp, smoked shrimp? Smoked buttery shrimp! And these babies are gratifying. Quick and easy! They shouldn't taste this good, but we're not mad about it.
Ingredients
Smoked Buttery Shrimp
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Lane's Q-Nami Rub
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15 Large Shrimp
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1/2 Cup butter (1 Stick)
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1 Clove garlic (minced)
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2 Sticks Rosemary
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1/4 Lemon (squeezed)
Cocktail Sauce
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1/2 cup ketchup (reg or spicy)
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2 tbsp. fresh lemon juice
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1 tbsp. Bear and Burton’s W sauce
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1-2 tbsp. fresh or prepared horseradish
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1-2 cloves of garlic, minced fine
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1-2 tsp. One Legged Chicken Buffalo sauce(optional)
Directions
Rinse shrimp, devein, de-shell as needed
Season shrimp with Lane's Q-Nami Rub and place in 8x8 foil pan - three rows.
In a bowl - melt one stick of butter then add minced garlic
Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into the pan and place the two sticks of rosemary in between the three row of shrimp
Get smoker up to 275 degrees with pecan wood. Once ready, place the foil pan in the grill over indirect heat for 20-25 minutes. The shrimp will turn an orangish color when finished.
While shrimp are cooking mix together all cocktail cause ingredients in a mixing bowl and chill for 10-25 minutes before serving.
Recipe Note
- Oven Notes - You can do this recipe in the oven, you will lose the smokey flavor. Use a glass baking dish - oven to 350 - for about 10 - 13 minutes or so.
- Note - The prime internal temp for shrimp to be done is 120 degrees. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.
- This recipe was adapted from Learning to Smoke. You can see the original version of the recipe here.
18 comments
Jason @ Lane's
Hey Jennifer! Thanks for the question. These can be done on a gas grill. They wouldn’t have the full smokey flavor but the recipe will still work fine for them. If your grill has a smoker box you can use that as well. If not, you can place dried wood chips in a foil pan covered with aluminum foil. Poke holes in the foil to allow the smoke to escape. You would want to place the pan probably in a back corner or off to the side on the bars over an unlit burner. This will help give a smokey flavor to them.
Jennifer C
Can these be made on a regular gas grill?
Doug
Great recipe! Made exactly as described, they were gone in 10 minutes!
Stephen Daniel
I have made this several times it is very easy and everyone loves it my 11 year old grandson will eat however many he can get and I mean like a couple of pounds if you don’t watch him.
Jim
Made it twice. Very much in demand!
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