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Smoked Shrimp Recipe


  • 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.
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