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Smoke-grilled shrimp

Dan Phelps’ Smoke-buttered Shrimp


Easy, fast, tasty shrimp, from Dan Phelps of, as seen on our video on YouTube.


  • 1 lb shrimp, peeled and deveined (1620 size or larger), thawed if frozen
  • Lemon-pepper seasoning or citrusy BBQ rub
  • 1/2 C (1 stick) butter, melted
  • 2 cloves garlic, finely chopped
  • 1 lemon
  • 1 large sprig rosemary


  • Use Smoke X2 and Billows to preheat your smoker to 275°F (135°C). Add a small chunk of smoking wood to the coals.
  • Array your shrimp in an 8″x8″ pan in three rows, overlapping each shrimp over the previous one.
  • Season the shrimp with the citrus rub/lemon pepper.
  • Mix the chopped garlic into the butter and pour it all over the seasoned shrimp.
  • Cut the lemon into quarters and squeeze one quarter all over the shrimp. (If it isn’t very juicy, squeeze more on!)
  • Cut the rosemary sprig in half and lay each half between the rows of shrimp.
  • Place the pan of shrimp in the smoker. Probe the shrimp using the other probe from your Smoke X2. Set the high-temp alarm for 140°F (60°C).
  • Smoke the shrimp until the high-temp alarm sounds. It should take about 20 minutes.
  • Use your Thermapen ONE to verify the temperature of several of the shrimp and remove the pan from the smoker.
  • Serve, preferably with more lemon wedges for squeezing and lots of crusty bread for dipping in the lemony, shrimpy, garlicky butter.