This Easy Smoked Shrimp recipe is a great appetizer made on the smoker! Or, add this smoked shrimp to tacos, pasta or your favorite main course.

A lot of people look at me funny when I tell them I love to smoke shrimp! The low temperature of the smoker is a great way to cook shrimp without drying them out while also adding delicious smoked flavor.

a close up photo of smoked shrimp on a tray with cocktail sauce

To help keep the shrimp nice and juicy, I cook them in a foil pan on the smoker rack to insulate them from any direct heat. And I smoke shrimp with butter in the pan with them which adds some necessary fat and great flavor! 

The spice rub for this shrimp is simple but has amazing flavor. Feel free to play around with it and add things to the butter bath!

a photo of shrimp in an aluminum pan on smoker grates

I have a few suggestions below, but you are only limited by your imagination! I have a few suggestions and cooking tips below! 

How to Prepare your Smoker:

I have prepared this easy appetizer recipe on my traditional charcoal smoker and my Big Green Egg. You can of course use your pellet grill or Traeger Pellet Smoker. Your smoker will need to be prepared to 250 degrees Fahrenheit.

I think the best smokey flavor for this shrimp comes from maple wood chips. Cherry wood and pecan wood are also delicious options.

You can use your grill for this recipe, but remember to cook over indirect heat only, and to throw some wood chips on the charcoal to add smoke flavor. Keep your lid closed throughout the cook time. 

Check out my other seafood recipes on Blackberry Babe.

a photo smoked shrimp in an aluminum pan

Recipe Additions:

Simple Herb Garlic Sauce: Add 1 tablespoon garlic and 2 teaspoons Italian seasoning to the butter. 

Spicy: Add 1/2 teaspoon red pepper flakes or chili powder to the dry rub.

Garlic Butter Sauce: Add 1 tablespoon of minced garlic to the butter. It takes the sauce to a whole new level!

Cajun: Instead of the lemon pepper, use Cajun seasoning or Old Bay seasoning. Add a tablespoon of Worcestershire sauce for added savory flavor!

Add extra lemon flavor with a bit of lemon zest in the spice rub.

a photo of smoked shrimp on a plate

Recipe Substitutions:

You can absolutely use smaller shrimp, but the smaller size of your shrimp will change the cook time. So, make sure to decrease your cook time by a few minutes and stay vigilant. Whatever fresh shrimp you have available will work!

Use olive oil for some or all of the butter. 

You can make this recipe into shrimp skewers. You can use wooden skewers or metal skewers. I still recommend using a pan rather than placing the kabobs directly on the grates. 

This smoking method works perfectly for lobster tails, too! The cook time should be very similar using four 4–5-ounce tails.

a photo of raw shrimp in a pan

Smoked Shrimp Serving Suggestions: 

Serve this smoked shrimp as an appetizer with cocktail sauce, blue cheese, hot sauce or ranch to dip. Honey mustard is a great option for the kiddos! If you need more smoked appetizers for your party, consider this Smoked Pizza recipe, or this yummy Smoked Mac and Cheese.

Serve on top of Caesar salad, on shrimp pasta or with grilled vegetables. This is also the best shrimp with some cheesy grits- the smoky flavor pairs perfectly!

Or top your favorite steaks (like this grilled ribeye) with this smoked shrimp. Absolutely delicious!

My favorite way to enjoy smoked shrimp? In shrimp tacos! Add some garlic aioli and shredded cabbage, and you’re good to go! 

an overhead photo of smoked shrimp with a bowl of cocktail sauce

Storing Leftover Shrimp:

Allow the shrimp to cool, then store them in an airtight container for up to 3 days. 

Eat the shrimp cold or reheat in your air fryer for 2 minutes at 300 degrees Fahrenheit. 

Leftover smoked shrimps are awesome to make a quick dinner. You can use them in another main dish like tacos, fried rice or quinoa salad!

a close up photo of a smoked shrimp

Easy Butter Smoked Shrimp

Yield: Serves 3-4
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 5 minutes

Add smoky flavor to your shrimp in just about 30 minutes! This smoked shrimp recipe makes a delicious appetizer or addition to your favorite main dish!


  • 1 pound large shrimp or jumbo shrimp, raw
  • 4 tablespoons butter, melted and cooled
  • 1 tablespoon fresh lemon juice

For the Shrimp BBQ Rub:

  • 1 teaspoon lemon pepper
  • ½ teaspoon celery seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt


  1. Prepare your smoker to 250 degrees Fahrenheit. Or, if you're using a grill, prepare it for indirect cooking. 
  2. Rinse the raw shrimp in cold water, then pat them dry with a paper towel.
  3. Place shrimp into a disposable aluminum pan or cast-iron skillet in a single layer. 
  4. Prepare the spice rub. In a small bowl, add lemon pepper, celery seeds, garlic powder, smoked paprika and salt. Stir to combine. 
  5. Sprinkle the seasoning over the shrimp. Toss to coat the shrimp on all sides.
  6. Add the butter to the pan and stir to coat. 
  7. Add the pan directly to the smoker grates. Close the lid and cook for 10 minutes. 
  8. Using a tong, carefully flip the shrimp. Smoke for an additional 10 minutes with the lid closed. 
  9. Remove the shrimp when the internal temperature has reached 145 degrees Fahrenheit with an instant read thermometer. Add 3-5 minutes of cook time if the shrimp have not reached this temperature after the initial 20-minute cook time, then check the temperature again. The size of the shrimp you use may impact cook time.
  10. Once the shrimp has reached 145 degrees Fahrenheit, remove from the smoker. 
  11. Add the fresh lemon juice and stir to combine. 
  12. Serve warm or at room temperature. 


I prefer to use de-shelled shrimp to allow the smoke flavor into the meat.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 245Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 275mgSodium 1679mgCarbohydrates 3gFiber 0gSugar 0gProtein 27g

The nutrition for this recipe is calculated by an app and may be incorrect.

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