Smoked Butter Shrimp

The Smoked Butter Shrimp recipe you’re looking for is a delicious, indulgent dish that combines the natural sweetness of fresh shrimp with rich, melted butter infused with garlic, herbs, citrus, and a subtle smoky flavor from the smoker. The photo shows large shrimp arranged in neat rows in a foil pan, bathed in a vibrant orange-hued butter sauce, garnished with fresh rosemary sprigs—classic presentation for this style of smoked seafood. This method turns simple shrimp into a standout appetizer or main course, perfect for backyard gatherings, low-and-slow cooking sessions, or when you want seafood with a barbecue twist.

Popular in pellet grill and smoker communities (like Traeger or similar setups), this dish cooks low and slow to let the smoke penetrate while the butter keeps everything juicy and flavorful. The result is tender, succulent shrimp that absorb hints of wood smoke without overcooking into rubberiness. It’s often called “smoked buttery shrimp,” “garlic butter smoked shrimp,” or simply “smoked shrimp in butter bath.”

This comprehensive guide provides everything needed to make it at home, including variations, tips, troubleshooting, serving ideas, and more—clocking in at a detailed, blog-style format ideal for WordPress. No photos here, as requested—just thorough text instructions and explanations.

Why You’ll Love Smoked Butter Shrimp

Smoked butter shrimp elevates basic grilled or boiled shrimp by adding layers of flavor: the mild smokiness (from woods like apple, cherry, or hickory), the richness of butter, the aromatic punch of garlic and herbs, and bright notes from lemon or other citrus. It’s quick compared to smoking larger meats—ready in under an hour—but delivers impressive results. The dish is versatile: serve as an appetizer with crusty bread for dipping in the leftover butter sauce, as a main with rice or pasta, or even chilled for a smoky seafood salad.

It’s also forgiving for beginners. The butter bath protects the delicate shrimp from drying out, and the low smoker temperature prevents overcooking. Plus, cleanup is easy with disposable foil pans.

Ingredients (Serves 4-6 as appetizer, 3-4 as main)

• 2 pounds large or jumbo raw shrimp (16-20 count per pound; peeled and deveined, tails on for easy handling and presentation—shell-on works too for extra flavor and “peel-and-eat” style)
• 1 cup (2 sticks) unsalted butter, melted (use high-quality for best taste; salted butter is fine but reduce added salt)
• 4-6 cloves garlic, minced or finely chopped (adjust for garlic intensity—more for bold flavor)
• 2-3 sprigs fresh rosemary (or thyme, or both; the photo highlights rosemary as the star herb)
• 1 large lemon (juiced, plus zest optional for extra brightness; about 3-4 tablespoons juice)
• 1-2 teaspoons smoked paprika (for color and subtle smokiness)
• 1 teaspoon kosher salt (or to taste; adjust if using salted butter)
• ½-1 teaspoon freshly ground black pepper
• ½-1 teaspoon red pepper flakes or crushed red pepper (optional, for mild heat)
• 1-2 teaspoons your favorite seafood seasoning, Cajun blend, Old Bay, or lemon pepper (optional boost)
• Fresh parsley, chopped (for garnish, about ¼ cup)
• Wood chips or pellets for smoking (apple, cherry, or pecan recommended for seafood—mild and fruity)

Optional add-ins for variation:

• 1-2 tablespoons olive oil (if you want a slightly lighter base)
• ¼ cup dry white wine (for deglazing or extra depth in the butter sauce)
• Minced shallots or onion (1 small, for aromatic base)

Equipment Needed

• Electric smoker, pellet grill (Traeger, Pit Boss, etc.), or offset smoker
• Aluminum foil pan (8×8 or 9×13; disposable for easy cleanup)
• Tongs or spatula
• Meat thermometer (optional but helpful—shrimp cook to 145°F internal)
• Bowl for mixing sauce
• Smoker wood (as above)

Step-by-Step Instructions

1. Prepare the Shrimp (10-15 minutes)

Start with fresh or fully thawed shrimp. If frozen, thaw overnight in the fridge or under cold running water for 10-15 minutes.

Rinse under cold water and pat dry thoroughly with paper towels—this helps seasonings stick and prevents steaming instead of smoking.

If not already done, peel the shells (leaving tails on for grip and looks) and devein (remove the dark vein along the back with a small knife or deveiner tool). Pat dry again.

Arrange the shrimp in the foil pan in neat rows, slightly overlapping like in the photo—this maximizes even cooking and sauce coverage. For jumbo shrimp, aim for 3-4 rows in an 8×8 pan or more in a larger one.

Lightly season the shrimp directly in the pan with salt, black pepper, smoked paprika, and any seafood seasoning. Toss gently to coat evenly. Let them sit at room temperature for 10-15 minutes while you prep the smoker and sauce—this allows flavors to start penetrating.

2. Make the Garlic Herb Butter Sauce (5-10 minutes)

In a microwave-safe bowl or small saucepan, melt the butter over low heat or in short bursts (avoid browning it unless you want a nutty flavor).

Once melted, stir in the minced garlic, lemon juice (and zest if using), red pepper flakes, black pepper, and any additional seasonings. Mix well to combine—the garlic will infuse as it sits.

Taste the sauce and adjust: more lemon for brightness, more garlic for punch, or a pinch more salt.

If using wine, add it now and let it reduce slightly for 1-2 minutes on low heat.

3. Preheat the Smoker (10-15 minutes)

Set your smoker to 225-275°F (most recipes land around 250-275°F for faster cooking without drying). Lower temps (225°F) give more smoke flavor but take longer; higher (275°F) speeds it up while still infusing smoke.

Add your wood: apple or cherry for mild fruitiness that complements seafood without overpowering; hickory for bolder smoke.

Close the lid and let it stabilize for 10-15 minutes.

4. Assemble and Smoke (20-35 minutes)

Pour the garlic butter sauce evenly over the arranged shrimp—make sure it coats everything and pools a bit in the pan. This “butter bath” keeps them moist and creates a delicious dipping sauce.

Place the fresh rosemary sprigs (or thyme) directly on top or tucked between rows, as shown in the photo—they release aromatic oils as they smoke.

Put the pan on the smoker grates (middle rack if possible for even heat).

Smoke for 20-35 minutes, depending on shrimp size and smoker temp:

• 20-25 minutes for large shrimp at 275°F
• 30-35 minutes at 225°F
• Check at 20 minutes: shrimp should turn pink/opaque, curl slightly into a “C” shape (not tight “O”—that’s overcooked), and reach 145°F internal if using a thermometer.

Don’t overcook—shrimp go from perfect to tough quickly.

Halfway through, you can baste with the pan juices for extra flavor, but it’s usually unnecessary.

5. Finish and Rest (5 minutes)

Remove from smoker. The butter will be bubbly and infused with smoke.

Garnish with chopped fresh parsley for color and freshness.

Let rest 3-5 minutes—the sauce thickens slightly and flavors meld.

Serve hot straight from the pan, family-style, with plenty of the garlicky butter for dipping.

Tips for Perfect Results Every Time

• Don’t skip patting dry: Wet shrimp steam instead of smoke.
• Use jumbo/large: They hold up better to smoking and look impressive.
• Wood choice matters: Avoid mesquite (too strong for delicate seafood).
• Monitor temp closely: Shrimp over 145°F toughen.
• For extra smoke: Add a water pan or spritz with lemon juice midway.
• Make ahead: Prep shrimp and sauce earlier; assemble just before smoking.
• Scale up: Double for crowds—use larger pans or multiple.
• Safety: Ensure shrimp are fresh (no off smell); cook to safe temp.

Variations to Try

• Spicy Cajun: Add Cajun seasoning, more red pepper flakes, and sliced andouille sausage.
• Herb-Forward: Use thyme, oregano, or dill instead of/in addition to rosemary.
• Citrus Twist: More lemon zest, orange juice, or lime for brighter notes.
• Cheesy: Top with grated Parmesan in the last 5 minutes.
• Shell-On: For peel-and-eat—adds flavor but messier.
• Low-Carb/Keto: As-is—high fat, low carb.
• With Veggies: Add sliced sausage, corn chunks, or potatoes for a shrimp boil vibe.

Serving Suggestions

• Appetizer: With crusty bread or baguette slices to soak up butter.
• Main: Over rice, pasta, grits, or quinoa.
• Sides: Grilled veggies, coleslaw, potato salad, or corn on the cob.
• Drinks: Crisp white wine, light beer, or citrus cocktails.
• Leftovers: Chop and add to salads, tacos, or omelets (reheat gently to avoid toughness).

Common Mistakes and Troubleshooting

• Rubbery shrimp? Overcooked—reduce time next batch.
• Not smoky enough? Lower temp/longer cook or stronger wood.
• Sauce too thin? Simmer briefly post-smoke or add more butter.
• Too salty? Taste sauce before pouring; use unsalted butter.

This smoked butter shrimp recipe delivers restaurant-quality results with minimal effort. The combination of buttery richness, garlicky depth, herbal notes, and wood smoke makes it addictive. Enjoy your cooking session—it’s sure to become a favorite! If you try variations, let us know how they turn out. Happy smoking!