How to BBQ Shrimp the Right Way for Perfectly Smoky, Succulent Seafood

Barbecuing shrimp on the grill or smoker may seem intimidating, but it’s easier than you think with a few tips on seasoning, cooking method, and timing. With the right techniques, you can achieve tender, juicy shrimp infused with sweet smoky flavor in under 30 minutes. Whether you opt for a quick sear on the grill or low and slow smoking, barbecued shrimp is a crowd-pleasing appetizer, main course, or addition to pasta, salads, and more.

I love cooking shrimp on the barbecue in the summer, but it can be tricky to get it just right Over the years, I’ve dialed in the perfect way to bbq shrimp with help from expert pitmasters like Malcom Reed of HowToBBQRight. Here, I’ll share everything I’ve learned about how to bbq shrimp correctly so you get succulent seafood every time.

Choosing Shrimp for Barbecuing

The first step is selecting high-quality fresh or thawed shrimp. Opt for large shrimp with the shells on for maximum flavor. I prefer 16-20 or 21-25 count per pound. Smaller shrimp can dry out on the grill or smoker.

Wild-caught shrimp have the best texture and taste. Look for freshness indicators like firm flesh and clear, shiny shells. If using frozen, thaw in the refrigerator overnight before cooking. Peeling and deveining are optional but will make eating easier.

Seasoning Shrimp for the Barbecue

A simple dry rub adds tons of flavor to grilled and smoked shrimp. The spices bring out the natural sweetness of the seafood. You can buy pre-made blends or mix your own using salt pepper paprika, garlic powder, cayenne, brown sugar, and other favorite spices.

Apply the rub generously all over the shrimp about 15-30 minutes before cooking. The seasonings will form a flavorful crust when exposed to the heat. Brushing shrimp with oil or butter helps the rub adhere.

For extra zing, marinate peeled shrimp in a quick marinade like olive oil, lemon juice, chili flakes, and herbs for 15-60 minutes beforehand. The acid tenderizes while the oil and seasonings infuse flavor.

Choosing a Cooking Method and Temperature

You have options when it comes to applying barbecue’s signature smoky taste to shrimp. Grilling over direct high heat cooks the seafood quickly with some wood smoke from added chunks or chips. Low and slow smoking at 225-275°F gently infuses more mellow smoke flavor.

I prefer hot smoking shrimp at around 300°F on my offset smoker or pellet grill. This method strikes a balance between faster grilling and traditional low-temp smoking. It takes 15-30 minutes for plump, smoky results without overdrying.

Adding Flavor with a Smoking Recipe

While dry rubs and marinades impart great taste, barbecuing shrimp really shines when you add even more flavor. Recipes like Malcom Reed’s Smoked Shrimp call for sautéing the shellfish in a butter sauce before or after smoking.

The sauce ingredients soak into the shrimp, keeping them moist while providing delicious complements like garlic, lemon, and herbs. Worchestershire sauce, bbq sauce, and hot sauces also pair beautifully.

Use a foil pan or grilling basket to contain the sauce-coated shrimp. Place it over direct heat or on the smoker grill grate. Turn and stir periodically as they cook.

Monitoring Doneness of Smoked Shrimp

The biggest challenge with barbecuing shrimp is avoiding overcooking. The medium-size seafood goes from perfect to rubbery in just a couple minutes. Follow these tips for determining when smoked shrimp are done:

• Check for an internal temperature of 140°F with an instant-read thermometer inserted into the thickest part. This indicates safe doneness.

• Look for an opaque, milky white appearance throughout the flesh once pink. Translucent sections mean they need more time.

• The shells turn vibrant orange-red when finished cooking.

• Peek to see if the shrimp curls and clusters, signaling it is cooked fully.

Yank one off the grill early to test for texture. Properly smoked shrimp should be juicy and tender but not mushy.

Serving Up Your Barbecued Shrimp

Smoky, spice-crusted shrimp fresh off the smoker make a stellar appetizer or main dish. I like to provide small plates for easy eating with hands along with plenty of napkins. Supply lemon wedges for squeezing over the top and hot sauce for those who like an extra kick.

For a full meal, shrimp shines when served with favorite barbecue side dishes like cornbread, coleslaw, beans, roasted potatoes, or mac and cheese. You can also toss smoked shrimp into salads, pasta, tacos, pizza, and more. The possibilities are endless!

Next time you fire up the grill or smoker, give barbecuing shrimp a try using these tips. Let the shrimp soak up the sweet smoky flavor as you monitor closely to prevent overcooking. In less than 30 minutes, you’ll have a delicious, easy seafood dish perfect for summer gatherings and dinners.

Here are some of my go-to recipes for smoking tender, juicy shrimp with incredible taste:

Smoked Shrimp Recipe

This smoked shrimp recipe from HowToBBQRight takes only 30 minutes for shrimp bathed in a savory garlic-herb butter sauce. It delivers big flavor in a short time on the grill or smoker.

Ingredients:

• 2 lbs fresh large shrimp, peeled
• BBQ seasoning rub
• 1/2 lb salted butter, melted
• 1/4 cup Worcestershire sauce
• Juice of 1 lemon
• 1/4 cup chopped parsley

Instructions:

1. Prepare smoker or grill for indirect cooking at 250°F. Add wood chunks for smoke.
2. Peel and devein shrimp, leaving tails on. Season all over with BBQ rub.
3. Whisk together melted butter, Worcestershire, lemon juice, and parsley.
4. Place shrimp in foil pan and pour butter sauce over top until half-covered.
5. Smoke for 15 minutes, then stir shrimp. Continue cooking 10-15 minutes until opaque and cooked through.
6. Remove shrimp from smoker, garnish with parsley and lemon juice. Enjoy with crusty bread.

Notes: The shellfish soak up the flavors of the spice rub and herbed butter sauce as they smoke, resulting in incredible taste. Watch closely to prevent overcooking.

BBQ Shrimp and Grits Recipe

For heartier enjoyment, try these shrimp paired with cheesy grits. The combo makes a satisfying one-pan meal with New Orleans-inspired flavors.

Ingredients:

• 1 lb peeled large shrimp
• 1 tbsp Cajun seasoning
• 4 slices bacon
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup quick grits
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• Hot sauce, lemon wedges, parsley for serving

Instructions:

1. Prepare smoker or grill for 300°F indirect heat. Use apple wood for mild smoke.
2. Toss shrimp with Cajun seasoning. Set aside.
3. Cook bacon in skillet until crispy. Remove and crumble when cool.
4. Add onions to bacon drippings. Cook 5 minutes until soft.
5. Add garlic and cook 1 minute until fragrant.
6. Stir in chicken broth, grits, and bacon. Bring to a boil.
7. Reduce heat, cover, and simmer 5-7 minutes, stirring occasionally until thickened.
8. Remove grits from heat. Stir in cheddar and butter until melted and smooth.
9. Smoke shrimp for 8-12 minutes until opaque.
10. Portion grits into bowls. Top with smoked shrimp and desired garnishes.

Notes: The smoky shrimp pairs perfectly with the rich, cheesy grits for a satisfying one-pot meal. Adjust the heat with hot sauce and spice up the shrimp with Cajun seasoning.

Grilled Shrimp Skewers

For easy handling, shrimp also shines when threaded onto skewers and grilled. The shrimp cook quickly over direct heat with delicious char.

Ingredients:

• 24 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. In a bag or bowl, combine olive oil, garlic, lemon juice, oregano, pepper flakes, salt, and pepper. Add shrimp and marinate 15-30 minutes.
2. Thread 4-5 shrimp onto each skewer, placing chunks of onion or bell pepper between for more flavor.
3. Grill skewers over direct medium heat for 2-3 minutes per side. Watch closely to prevent overcooking.
4. Remove shrimp from skewers and serve