Smoked Shrimp Lemon Herb

How to Make Smoked Shrimp Lemon Herb

1. 1

   Step 1: Make the lemon-herb butter

   In a small saucepan or heatproof bowl, gently melt the unsalted butter over low heat or in short bursts in the microwave. Stir in the lemon juice, lemon zest, minced garlic, chopped parsley, thyme leaves and 1/2 teaspoon kosher salt until combined; keep warm or transfer to a covered container so it is ready for basting and serving.

   For this step

   • 2 tbspFresh lemon juice
   • 1 tspLemon zest
   • 2 clovesGarlic, minced
   • 2 tbspFresh parsley, finely chopped
   • 1 tspFresh thyme leaves
   
2. 2

   Step 2: Season the shrimp

   Pat the shrimp dry with paper towels. Toss the shrimp with the olive oil, smoked paprika and the remaining pinch of kosher salt so they are evenly coated; this helps smoke adhere and promotes even color.

   For this step

   • 1 lbLarge raw shrimp, peeled and deveined (tails on)
   • 1 tbspExtra-virgin olive oil
   • 1/2 tspSmoked paprika
   
3. 3

   Step 3: Preheat pellet smoker

   Preheat your pellet smoker to 225°F (about 107°C) using a mild fruit or hardwood (apple, cherry, or alder work well). Make sure the grates are clean and lightly oiled to prevent sticking.
4. 4

   Step 4: Smoke the shrimp

   Arrange shrimp in a single layer directly on the smoker grate or on skewers for easy flipping. Smoke until the shrimp are opaque, curled and firm, about 6–8 minutes depending on size; watch closely as shrimp cook quickly.
   
5. 5

   Step 5: Baste and finish

   Brush the shrimp liberally with the warm lemon-herb butter and return to the smoker for 1–2 minutes to set the glaze and boost flavor. Remove when butter is glossy and shrimp are fully opaque.
   
6. 6

   Step 6: Rest and serve

   Transfer shrimp to a platter, spoon any remaining butter over the top and let rest for a minute. Serve immediately with lemon wedges and an extra sprinkle of chopped parsley; leftovers keep in an airtight container in the fridge for 2 days.

1. In a small saucepan or heatproof bowl, gently melt the unsalted butter over low heat or in short bursts in the microwave. Stir in the lemon juice, lemon zest, minced garlic, chopped parsley, thyme leaves and 1/2 teaspoon kosher salt until combined; keep warm or transfer to a covered container so it is ready for basting and serving.
2. Pat the shrimp dry with paper towels. Toss the shrimp with the olive oil, smoked paprika and the remaining pinch of kosher salt so they are evenly coated; this helps smoke adhere and promotes even color.
3. Preheat your pellet smoker to 225°F (about 107°C) using a mild fruit or hardwood (apple, cherry, or alder work well). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Arrange shrimp in a single layer directly on the smoker grate or on skewers for easy flipping. Smoke until the shrimp are opaque, curled and firm, about 6–8 minutes depending on size; watch closely as shrimp cook quickly.
5. Brush the shrimp liberally with the warm lemon-herb butter and return to the smoker for 1–2 minutes to set the glaze and boost flavor. Remove when butter is glossy and shrimp are fully opaque.
6. Transfer shrimp to a platter, spoon any remaining butter over the top and let rest for a minute. Serve immediately with lemon wedges and an extra sprinkle of chopped parsley; leftovers keep in an airtight container in the fridge for 2 days.