Cajun Smoked Shrimp With Garlic Butter

Name: Cajun Smoked Shrimp With Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound shrimp (thawed, peeled, and deveined); ½ tablespoon Cajun seasoning (homemade or store bought); ½ cup salted butter (cut into slices); 3 garlic cloves (grated or finely minced); ½ lemon (juiced); Fresh parsley (finely chopped, optional)

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For a simple meal that always impresses, fire up the grill and make my Cajun smoked shrimp in garlic butter. With only 10 minutes of prep time and a handful of ingredients, you can have a platter of tender, succulent shrimp with the perfect touch of spice and citrus ready to devour.

The smoked shrimp after cooking in a black cast-iron skillet with parsley sprinkled on top of a bowl of Cajun seasoning in the background.

Smoking food is one of my favorite ways to cook, but for meats especially, it can require a time commitment. Not here. I love how smoking shrimp calls for minimal hands-on time.

Besides total convenience, I love how versatile this recipe is. Cajun seasoning perfectly complements that wood-fired flavor, but if you prefer another seasoning blend, have at it.

You also have options for the cooking temperature, from 225-275 degrees F. I prefer to smoke shrimp at 225 degrees F to give it a little extra time to soak up that flavor. Plus, it’s the most common temperature I use for smoking, so if something else is in the smoker, like my smoked jalapeño poppers or smoked queso, everything can cook together.

That said, if you need your shrimp done in just 20 minutes or so, feel free to use the higher temperature. So let’s start smoking.

Ingredient List and Notes

The smoked shrimp ingredients spread out on a brown wooden surface before preparing.

Shrimp: I recommend extra large or jumbo shrimp to avoid overcooking.
Cajun seasoning: You can use your favorite store-bought brand, or make my homemade Cajun seasoning. I love making homemade seasoning mixes and always have this particular blend on hand, so that’s what I used.
Butter, lemon juice, and garlic: This gives us an easy sauce for an extra touch of decadence.
Parsley: This is perfect if you like an extra pop of herbal goodness.

And make sure you have some crusty bread to soak up any leftover butter sauce.

How to Make Smoked Shrimp

Step 1: As the smoker heats, we toss the shrimp with Cajun seasoning and place in a 12-inch cast-iron skillet.

A wooden spoon stirring the shrimp in a large glass bowl with the Cajun seasoning.

Step 2: Now we move the skillet to the smoker and shut the lid.

Step 3: After the shrimp has smoked for about 25 minutes, we add the butter and garlic. I like to give it a stir here because the butter will start melting right away.

The shrimp in a black cast-iron skillet before they go in the smoker to cook.

A wooden spoon stirring the butter and garlic in a black cast-iron skillet with the shrimp.

Step 4: We close the lid again and let the shrimp finish smoking. It should only take about five minutes or so. The shrimp are done when they reach an internal temperature between 120-145 degrees F. An instant-read thermometer is perfect for checking the temperature.

Once the shrimp reach the right internal temperature, we pull them from the smoker and sprinkle with fresh lemon juice and parsley. For easy entertaining, I like to serve the shrimp straight from the cast-iron skillet. These shrimp work beautifully as a main dish, an appetizer, or alongside a grilled steak for the ultimate surf and turf.

What to Serve With Smoked Shrimp

No meal is complete without side dishes. These are a few of my favorites.

Smoker side dishes: The smoker is already fired up, so you can’t go wrong with my smoked mac and cheese, smoked mashed potatoes, or smoked baked beans.
Salads: Make it an outdoor cookout with my Hawaiian potato salad, pesto tortellini salad, or bacon macaroni salad.
Other comforting favorites: Try my coconut rice, green bean casserole, or air fryer fingerling potatoes.

Recipe FAQs

What’s the best wood for smoking shrimp?

For any seafood, a mild, fruit-forward wood is best, such as apple wood or cherry wood. Pecan is also a gentle wood. We want to avoid the heavier woods, like mesquite, which would overwhelm the delicate shrimp.

Should I smoke shrimp with the shells on or off?

Always remove the shells before smoking. The shrimp shells will prevent the Cajun seasoning and wood from fully infusing the meat.

Can you use a pellet grill for this recipe?

Absolutely, any type of smoker will work. I use a vertical Pit Boss pellet smoker when I make this recipe.

How do you store leftover smoked shrimp?

Keep leftovers in an airtight container in the refrigerator for up to three days. They taste wonderful cold, especially in salads, or you can reheat gently in a skillet over low heat. Reheating in the microwave tends to result in overcooking.

Amanda’s Top Tips

Pat the shrimp dry before seasoning: If the surface of the shrimp is moist, the meat will steam rather than smoke, which dulls the wood-fired flavor. A quick pat with paper towels is all it takes.

Don’t add the butter too early: We want to give the smoke time to fully absorb into the shrimp before adding butter. The two-stage approach is intentional to result in the perfect smoky flavor.

Fully thaw the shrimp: Even partially frozen shrimp will mess up your cooking time and produce too much moisture. Simply store frozen shrimp in the refrigerator overnight or place the frozen shrimp in cold, not warm, water to thaw at room temperature.

Perfect Pairing

The light body and citrus notes of a witbier complements the sweet shrimp without clashing with the smoky flavor. For a hoppier beer, try a Czech pilsner. A crisp pilsner is also great for cutting through the rich butter sauce.

An unoaked or lightly oaked chardonnay works nicely for the wine lovers. The rich body pairs nicely with the butter. Avoid anything with a strong oak flavor here. A dry riesling also works well too, particularly if there's any heat or spice in the preparation.

Whether you're firing up the smoker for a backyard cookout or just want a quick weeknight dinner that feels a little special, this Cajun smoked shrimp recipe delivers every time. Pour yourself something cold, tear off a piece of that crusty bread, and enjoy every buttery, smoky bite.

Cheers!

An aerial view of the smoked shrimp in a black cast-iron skillet with a sprig of parsley next to it on a neutral-colored napkin.

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