Grilled Shrimp Recipe Big Green Egg: Smoky Char With Garlic Butter Baste

There’s nothing quite like the aroma of shrimp hitting a hot Big Green Egg, that first whiff of hickory smoke mingling with garlic and butter. This method delivers smoky char and juicy, tender shrimp every time, no guesswork involved.

I’ve perfected the balance between heat and timing—high temp for the sear, indirect heat to finish. The garlic butter baste adds richness while letting the natural sweetness of the shrimp shine through.

The result is plump, char-kissed shrimp with a glossy, flavorful coating. Each bite carries the depth of the grill and the brightness of fresh herbs.

Serve straight from the grill for a dish that feels both rustic and refined.

Ingredients for Grilled Shrimp Recipe Big Green Egg

Fresh shrimp, smoky hickory, and a garlic butter finish make this dish unforgettable. Simple, bold flavors.

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The shrimp quality matters here. Wild-caught Gulf shrimp are ideal for their sweetness and firm texture. Look for 16-20 count per pound—big enough to handle the grill, small enough to cook through fast. Most seafood counters at Whole Foods or local fishmongers will have good options. If frozen, thaw in cold water (never at room temp) and pat completely dry before seasoning.

No hickory? Pecan or apple wood give a milder smoke that still pairs well with shrimp. Short on time? Pre-minced garlic from a jar works in a pinch (though fresh is better). The butter can be swapped for ghee if you prefer a higher smoke point. For extra herbiness, toss in some fresh thyme or rosemary with the parsley.

Leftovers keep 2-3 days in the fridge but are best served fresh off the grill. Reheat gently in a skillet with a splash of water or butter. The wood chunks? Store in a dry place—they’ll keep indefinitely if kept away from moisture.

Step-by-Step Instructions for Grilled Shrimp on Big Green Egg

Set up your grill properly and execute each step with precision for perfect results.

Step 1: Prepare the Big Green Egg for Smoking

Start by lighting the 2 pieces hickory wood chunks in your Big Green Egg using the indirect cooking method. I set the temperature to 275°F for optimal smoke flavor without overpowering the shrimp. The hickory will create that signature smoky aroma that pairs perfectly with seafood.

While the grill preheats, allow the wood to burn down until you see thin blue smoke rather than thick white smoke. This clean smoke ensures your shrimp won’t develop a bitter flavor. Keep the lid closed to maintain consistent temperature throughout the process.

Step 2: Season and Skewer the Shrimp

In a large bowl, toss the 1.5 lb large shrimp with 2 tbsp olive oil, 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, 0.25 tsp cayenne pepper, and 0.5 tsp smoked paprika. This blend adds depth and a subtle kick of heat that complements the smokiness.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the shrimp onto the skewers, leaving a small space between each piece for even cooking. The seasoning should cling to the shrimp, creating a flavorful crust as they grill.

Step 3: Grill the Shrimp to Perfection

Place the skewered shrimp on the grill grates directly over the heat source. Cook for 2-3 minutes per side until the shrimp turn opaque pink with subtle grill marks. Avoid overcrowding the grill to ensure even cooking and proper smoke circulation.

I recommend keeping a close eye on the shrimp during this step—seafood cooks quickly and can become rubbery if left too long. The shrimp are done when they curl into a loose “C” shape and reach an internal temperature of 145°F.

Step 4: Baste with Garlic Butter and Serve

While the shrimp grill, melt the 0.5 cup unsalted butter in a small saucepan over low heat. Stir in the 6 cloves minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Add the 2 tbsp fresh lemon juice to brighten the mixture.

Brush the garlic butter generously over the grilled shrimp as soon as they come off the heat. Garnish with the 0.25 cup chopped fresh parsley and serve immediately with the 4 pieces lemon wedges on the side for an extra burst of freshness.

Common Mistakes When Making Perfect Results

Overcrowding the Grill

I see this happen all the time—people pile on too many shrimp, thinking it saves time. Each piece needs space for air and smoke to circulate. Leave at least ½ inch between shrimp on the grate. Cook in batches if needed. 🔥

Skipping the Dry Pat

Wet shrimp won’t sear—they’ll steam. After thawing, pat them completely dry with paper towels. This ensures the olive oil and seasoning stick properly and create that perfect char. I use three layers of paper towels for thorough drying.

Ignoring Smoke Color

Thick white smoke means your wood isn’t ready. Wait for thin blue smoke before adding shrimp. White smoke adds bitter flavors. I crack the lid slightly if the smoke looks too heavy, letting the fire stabilize.

Overcooking Shrimp

Shrimp cook in 2-3 minutes per side at 275°F. They’re done when they turn opaque and curl into a loose “C”. Pull them off immediately—residual heat continues cooking. I use a instant-read thermometer to confirm 145°F internal temp.

Butter Baste Timing

Don’t baste with garlic butter until the shrimp are off the grill. The milk solids in butter can burn at high heat, adding bitter notes. I melt the butter with garlic on my stovetop while the shrimp cook, then baste immediately after grilling.

Neglecting Skewer Prep

Wooden skewers need soaking—30 minutes in water—to prevent burning. Even then, I keep a spray bottle of water nearby. Metal skewers work too, but I prefer the rustic look of wood for coastal vibes.

Frequently Asked Questions