Hatch Chile Smoked Shrimp

Ingredients

Large shrimp – 2 pounds, peeled and deveined

All-purpose seasoning (Sedona Sand) – 2 teaspoons

Salted butter – 2 sticks

Garlic – 4 cloves, finely minced

Roasted Hatch chiles – ½ cup, diced

Fresh lime juice – from 1 lime, for finishing and garnish

Step 1: Preheat the Smoker or Grill

Set up your smoker or grill for indirect heat at 275°F (135°C).

Since shrimp cook quickly, a bolder wood such as mesquite or pecan works well.

If using a grill, create a two-zone setup with hot coals on one side and an indirect heat zone on the other.

Step 2: Season the Shrimp

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Pat the shrimp dry with paper towels to remove excess moisture.

Place them in a large bowl and toss evenly with the all-purpose seasoning until well coated.

Step 3: Prepare the Butter Sauce

In a saucepan over medium heat, gently melt the butter.

Remove from the heat and stir in the minced garlic and diced Hatch chiles until fully combined and fragrant.

Step 4: Assemble for Smoking

Arrange the seasoned shrimp in a large skillet, disposable aluminum pan, or baking dish in a single, even layer.

Pour the garlic-chile butter sauce evenly over the shrimp, gently tossing to ensure each piece is well coated.

Step 5: Smoke the Shrimp

Place the pan on the smoker or grill over indirect heat.

Smoke for 25–30 minutes, depending on shrimp size, until the shrimp turn orange-pink and reach an internal temperature of 130°F (54°C).

Step 6: Finish and Serve

Remove the shrimp from the smoker and immediately squeeze fresh lime juice over the top.

Garnish with chopped cilantro if desired.

Serve hot with toasted crusty bread for dipping into the rich, buttery sauce.