Ingredients
Equipment
Method
- Peel and devein shrimp if needed, leaving tails on. Pat completely dry with paper towels.
- Arrange shrimp in a spiral pattern in a cast iron skillet. Start at the outer edge with tails pointing toward the center. Work inward in concentric circles until all shrimp are arranged in a single layer.
- In a small saucepan over low heat, melt butter completely. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Add parsley, chili flakes, and black pepper. Stir and remove from heat. Add salt if desired.
- Pour garlic butter evenly over arranged shrimp, making sure every piece is coated. Butter should come about halfway up the shrimp bodies.
- Preheat smoker to 250°F with applewood or cherrywood.
- Place cast iron pan directly on smoker grate. Close lid and smoke for 30 to 40 minutes until shrimp reach 140°F internal temperature. Check at 30 minutes and every 5 minutes after until they reach target temperature.
- Remove pan from smoker using heat-resistant gloves. Rest for 1 to 2 minutes. Serve immediately in the pan or transfer to a platter with the garlic butter.
Nutrition
Notes
Use applewood for the lightest smoke or cherrywood for deeper color and slightly richer flavor. Don't use strong woods like hickory or mesquite.
Pull shrimp immediately when they hit 140°F. Higher temperatures make them rubbery.
Dry shrimp thoroughly before arranging. Wet shrimp won't smoke properly.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 5 to 7 minutes. Don't microwave - it makes shrimp rubbery.