If you're looking for a seafood recipe that's packed with flavor but couldn't be easier to make, this Smoked Cajun Garlic Butter Shrimp is exactly what you need. Jumbo shrimp are nestled into a bed of butter, brushed with Fireshire W Sauce, seasoned with Heath Riles BBQ Cajun Creole Garlic Butter Rub, topped with garlic, and smoked until perfectly tender.

Whether you're serving them as an appetizer, piling them over pasta, or enjoying them straight from the pan with a loaf of crusty bread, this recipe proves that simple ingredients can deliver incredible results.

Smoked Cajun Garlic Butter Shrimp | Heath Riles BBQ

Some of the best recipes are also the easiest, and this Cajun Garlic Butter Shrimp is a perfect example.

The recipe starts by lining a disposable pan with slices of butter before arranging peeled, deveined jumbo shrimp in a single layer. The shrimp are brushed with Bear & Burton's Fireshire W Sauce, then seasoned with Heath Riles BBQ Cajun Creole Garlic Butter Rub and finished with a generous sprinkle of garlic before heading to the smoker.

As the shrimp cook, the butter melts into a rich, flavorful sauce while the seasoning infuses every bite with buttery garlic flavor and just the right amount of Cajun spice. A squeeze of fresh lemon at the end brightens everything up and ties the entire dish together.

The result is an incredibly versatile recipe that's perfect for backyard cookouts, holiday gatherings, or an easy weeknight dinner.

Why This Recipe Works

The secret to this recipe is letting a handful of quality ingredients do the work.

Instead of marinating the shrimp for hours, the butter slowly melts as they cook, creating a rich sauce that keeps the shrimp juicy while carrying the flavors of the seasoning and garlic throughout the pan.

The Cajun Creole Garlic Butter Rub isn't your typical Cajun seasoning. Along with traditional spices, it includes butter, garlic, onion, and savory herbs that build deeper flavor without overwhelming the shrimp. Combined with the Fireshire W Sauce, every bite has just the right balance of savory richness, garlic, buttery goodness, and Cajun spice.

Smoking the shrimp at a moderate temperature also allows the butter and garlic to slowly infuse into the shrimp while adding a subtle wood-fired flavor that you simply can't get from cooking indoors.

The Ingredients

Jumbo Shrimp are the star of the recipe. Using peeled, deveined shrimp without the tails makes them easy to serve and enjoy.
Butter creates the rich garlic butter sauce as it melts beneath the shrimp during cooking.
Bear & Burton's Fireshire W Sauce adds savory depth with a touch of heat while helping the seasoning adhere to the shrimp.
Heath Riles BBQ Cajun Creole Garlic Butter Rub delivers bold Cajun flavor with butter, garlic, onion, and savory spices that perfectly complement seafood.
Minced Garlic adds another layer of fresh garlic flavor that becomes mellow and aromatic as it cooks.
Fresh Lemon Juice brightens the finished dish and balances the richness of the butter just before serving.

Smoker Setup

Preheat your Smokin Brothers Premier 30 Pellet Grill to 275°F.

This moderate cooking temperature gives the butter time to melt into a flavorful sauce while allowing the shrimp to cook gently without becoming tough or rubbery. The light smoke from the pellet grill adds another layer of flavor without overpowering the delicate shrimp.

The Process

Build the Butter Base

Slice 1 ½ sticks of butter into thin pats and line the bottom of a Disposable Aluminum Pan.

Arrange 2 pounds of peeled, deveined jumbo shrimp in a single layer over the butter, positioning them evenly so they cook consistently.

Season the Shrimp

Pour a small amount of Bear & Burton's Fireshire W Sauce into a cup and use a Heath Riles BBQ Silicone Basting Brush to lightly coat the tops of the shrimp.

Season with a medium coating of Heath Riles BBQ Cajun Creole Garlic Butter Rub, then finish with minced garlic scattered evenly across the pan. If you prefer, fresh garlic works just as well.

Smoke the Shrimp

Place the pan in the center of the smoker and cook at 275°F for approximately 40–45 minutes.

Begin checking the shrimp around the 40-minute mark to avoid overcooking. They should be opaque, tender, and fully cooked while sitting in a rich pool of melted garlic butter.

The Results

This Smoked Cajun Garlic Butter Shrimp is everything you want from a simple seafood recipe.

The shrimp stay plump, juicy, and tender while soaking up the rich garlic butter underneath. The Heath Riles BBQ Cajun Creole Garlic Butter Rub adds layers of buttery garlic flavor with just the right amount of Cajun spice, and the Bear & Burton's Fireshire W Sauce brings a savory depth that rounds everything out.

Once finished with a squeeze of fresh lemon juice, every bite is bright, buttery, and packed with flavor. Best of all, the pan fills with an incredible garlic butter sauce that's too good to leave behind.

This is the kind of recipe you'll find yourself making again and again because it's quick to prepare, easy to cook, and always a crowd-pleaser.

Perfect Pairings

Cajun Creole Shrimp Tacos – Love these shrimp? Turn them into an entirely new meal by using them as the filling for these Cajun Creole Shrimp Tacos. The smoky garlic butter shrimp pair perfectly with fresh toppings and warm tortillas.
Cajun Crawfish Queso – If you're hosting friends or family, serve this Cajun Crawfish Queso alongside the shrimp for the ultimate appetizer spread. The rich, cheesy dip and buttery shrimp make a crowd-pleasing combination.
Crusty French Bread or Toasted Baguette – Don't let any of that rich garlic butter sauce go to waste. Warm bread is perfect for soaking up every last drop from the pan and might just become everyone's favorite part of the meal.
Buttered Angel Hair or Linguine Pasta – Turn these smoked shrimp into a complete entrée by serving them over a bed of buttered angel hair or linguine. Spoon the garlic butter from the pan over the pasta for an easy seafood dinner that's packed with flavor.

Storing Leftovers

Store any leftover shrimp and garlic butter sauce in an airtight container in the refrigerator for up to three days.

To reheat, gently warm the shrimp in a skillet over low heat just until heated through. Avoid high heat or prolonged cooking, as shrimp can quickly become tough. Be sure to spoon the garlic butter sauce over the shrimp as they reheat to keep them moist and flavorful.

Leftover shrimp are also excellent tossed with pasta, stuffed into tacos, or served over rice for an easy second meal.

Final Thoughts

If you're looking for a seafood recipe that's big on flavor without requiring a lot of work, this Smoked Cajun Garlic Butter Shrimp belongs on your menu.

With just a handful of ingredients—including Heath Riles BBQ Cajun Creole Garlic Butter Rub, Bear & Burton's Fireshire W Sauce, butter, garlic, and fresh shrimp—you'll have an impressive appetizer or dinner that's ready with very little hands-on time.

Fire up the smoker, grab a loaf of crusty bread, and don't forget the fresh lemon. Once you taste those buttery, garlicky shrimp and the incredible sauce left in the pan, you'll understand why this simple recipe has become a family favorite.