Smoked Buttery Shrimp
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, as well as the folks I made it for did too, that I decided to share it now.
Six ingredients, starting with the shrimp
I bought these large shrimp at Costco from their Seafood Road Show they were doing. 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.
The five remaining ingredients
Yep, it’s common for that gray stuff to be on there. It 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.
- 15 large shrimp
- ½ Cup (aka- 1 stick) butter
- 1 clove garlic, minced
- 2 sticks Rosemary
- 1 Tablespoon (minimum) Q-nami Rub
- ¼ lemon, squeezed
- Rinse shrimp, devein, de-shell as needed
- Apply Q-nami rub on shrimp
- 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 ¼ of a lemon into pan and place the two sticks of rosemary inbetween 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.