Lanes BBQ – Smoked Buttery Shrimp
These shrimp are about to take a buttery ride into flavor town. We toss jumbo shrimp in our Q-Nami Rub, melt down a stick of butter with garlic, squeeze in a quarter lemon, and let rosemary do its thing while we smoke at 275°F for 20–25 minutes. The result? Shrimp with actual orange glow, smoky edges, and a buttery garlic punch. Quick, easy, and guaranteed to vanish fast—because good food waits for no one.
Shrimp evening just leveled up. We’re talking big-shrimp energy seasoned with our signature Q-Nami Rub, bathed in melted butter + garlic, kissed by lemon, and kissed again by smoke. All done in under 30 minutes. Whether you’re hosting friends or just treating yourself, this is the kind of dish that makes everyone pause mid-bite and say “Whoa—what is this?” Spoiler: it’s pure Lane’s joy.
Ingredients:
Smoked Buttery Shrimp
- Lane’s Q-Nami Rub
- 15 Large Shrimp
- 1/2 Cup butter (1 Stick)
- 1 Clove garlic (minced)
- 2 Sticks Rosemary
- 1/4 Lemon (squeezed)
Cocktail Sauce
- 1/2 cup ketchup (reg or spicy)
- 2 tbsp. fresh lemon juice
- 1 tbsp. Bear and Burton’s W sauce
- 1-2 tbsp. fresh or prepared horseradish
- 1-2 cloves of garlic, minced fine
- 1-2 tsp. One Legged Chicken Buffalo sauce(optional)
Instructions:
1. Rinse shrimp, devein, de-shell as needed
2. Season shrimp with Lane’s Q-Nami Rub and place in 8×8 foil pan – three rows.
3. In a bowl – melt one stick of butter then add minced garlic
4. Pour butter and garlic mix onto shrimp. Squeeze 1/4 of a lemon into the pan and place the two sticks of rosemary in between the three row of shrimp
5. Get smoker up to 275 degrees with pecan wood. Once ready, place the foil pan in the grill over indirect heat for 20-25 minutes. The shrimp will turn an orangish color when finished.
6. While shrimp are cooking mix together all cocktail cause ingredients in a mixing bowl and chill for 10-25 minutes before serving.
Recipe Note
1. Oven Notes – You can do this recipe in the oven, you will lose the smokey flavor. Use a glass baking dish – oven to 350 – for about 10 – 13 minutes or so.
2. Note – The prime internal temp for shrimp to be done is 120 degrees. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.
3. This recipe was adapted from Learning to Smoke. You can see the original version of the recipe here.
Recipe Provided by Lanes BBQ
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