Smoked Shrimp
June 9, 2016

Smoked Shrimp

This Smoked Shrimp recipe is a simple, easy recipe that only takes about 30 minutes to prepare.

New Orleans is known for their BBQ Shrimp – where you sauté shrimp in butter, worcestershire sauce and some other seasonings – and then serve it all with a crusty french bread to soak up the sauce.

I decided to do my take on BBQ Shrimp, get it out on the smoker and create some Smoked Shrimp.

For these Shrimp, it’s really simple. You just get some large, fresh shrimp. You can use the ones that haven’t been peeled or deveined, but I like to make it easy on myself and my guests and get the shrimp ready to go.

Smoked Shrimp

First I season my Smoked Shrimp with my Killer Hogs The BBQ Rub, then add it to a metal half pan. Next I put together my butter mixture:

Smoked Shrimp Sauce:
– 1/2 lb melted Real Butter, salted
– ¼ cup Worcestershire Sauce
– 1 Lemon quartered
– ¼ cup Flat Leaf Parsley chopped

I pour this mixture over my shrimp and get the whole pan out on the smoker. For these Shrimp, I’m holding my Ole Hickory Pit right at 250 for the entire cook.

Smoked Shrimp

After about 10-15 minutes, check your shrimp and give them a little stir. You want your shrimp to be pink with all the translucent. It typically takes 25-30 minutes for the shrimp to get done.

Smoked Shrimp

Once your shrimp are ready, pull them off the smoker and garnish with a little extra parsley and the juice of a lemon.

Now it’s time to dig in! This is where the toasted french bread comes in – you can use it to soak up all the shrimp sauce while you enjoy your Smoked Shrimp.

Smoked Shrimp

Smoked Shrimp


  • 2lbs Fresh Gulf Shrimp (16-24ct)
  • Killer Hogs The BBQ Rub.
  • 1/2 lb Real Butter salted
  • ¼ cup Worcestershire Sauce
  • 1 Lemon quartered
  • ¼ cup Flat Leaf Parsley chopped


  1. Bring Smoker or Grill set for indirect cooking up to 250⁰ with 2 chunks hickory wood for smoke flavor.
  2. Peel and Devein shrimp leaving the tail attached. (You can find this already done at most grocery stores or seafood markets)
  3. Melt butter in microwave safe container stirring often.
  4. Combine butter, Worcestershire, juice of lemon, & parsley.
  5. Season Shrimp on both sides with The BBQ Rub (or your favorite bbq seasoning blend)
  6. Place shrimp in aluminum pan and pour in butter mixture. It should come up about ½ way on the shrimp.
  7. Place pan on smoker or grill and close the lid. Maintain a constant temperature of 250⁰ w/ light hickory smoke.
  8. Gently stir the shrimp after 10-15 minutes. Shrimp will still be a little translucent in color.
  9. After 25-30 minutes total cook time, shrimp are done. Garnish with a squeeze of lemon juice and pinch of fresh parsley and sever with crusty French bread for dipping.

Malcom Reed
Connect on Facebook
Follow me on Twitter
Subscribe to my YouTube Channel
Find me on Google+

Competition BBQ Supply Shop

Smoked Shrimp

Check out these other BBQ Recipes

Grilled Chicken Breast
Grilled Chicken Breast
April 21, 2017
Pork Belly Burnt Ends
Pork Belly Burnt Ends
April 17, 2017
fireball pineapple
Fireball Pineapple
April 11, 2017
Brazilian Style Garlic Sirloin
Brazilian Style Garlic Sirloin
April 10, 2017
grilled flat iron steak
Grilled Flat Iron Steak
March 23, 2017
Smoked Pastrami
Smoked Pastrami
March 17, 2017
Smoked Lamb Ribs
Smoked Lamb Ribs
March 13, 2017
Smoked Crab Legs
March 2, 2017
Smoked French Dip Sandwich
Smoked French Dip Sandwich
February 24, 2017


  1. Kenny says:

    Hey, big fan of your recipes and methods. I live in the most northern tip of Oregon on the Pacific Ocean and I’m wondering if cause of the outside temp is different here than where you are that must make a big difference in cook time/temperature. Any suggestions other than moving? Thanks

  2. Roy Masters says:

    As long as your smoker has a temperature control and it’s designed to handle cold temperatures you should not notice a difference. I’m in Michigan using an electric smoker in January. My smoker was not designed for cold temperatures but I came up with a way to insulate the outside using foam insulation board that’s got aluminum on both sides ( Big box hardware stores usually carry this). It’s 1 inch thick and I bought a high-quality aluminum tape to connect all of the corners for the back, top and sides. It looks more like a lunar space module than a smoker now! I also made a piece to cover up the glass window on the door. The only downside in cold weather is when you turn it on cold it takes a lot longer to get up to smoking temperature. But once it’s there I only lose 5 to 10° when I open and close the door to baste to the meat.

Leave a Reply

Contact Malcom
Welcome to HowToBBQRight

I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

To me, it's all about Barbecue... I love creating, cooking and sharing my recipes.

I have a lot of smoking, grilling and cooking recipes on this website and my HowToBBQRight YouTube Channel. Check 'em out.

I send out an email when I create a new recipes. Enter your name and email address below and I'll add you to my BBQ Newsletter list.
* = required field