Grilled Cajun BBQ Peel & Eat Shrimp

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All the Flavor You Love

Shell-on shrimp swimming in smoky Cajun butter sauce. This is the kind of dish that makes people fight over the last bite—and then soak up every drop of sauce with crusty bread. The Pellet Joe brings wood-fired flavor to classic peel-and-eat shrimp, turning a simple seafood dish into something you'd expect at a Gulf Coast shrimp boil.

Why This Recipe Works

Keeping the shells on isn't just traditional—it's functional. The shells protect the delicate shrimp meat from direct heat while soaking up all that smoky Cajun butter sauce. You get juicy, tender shrimp with a deep mahogany glaze and wood-fired aroma that you just can't achieve indoors.

The cast iron pan does double duty here: it becomes a flavor vessel where butter, garlic, hot sauce, and Cajun spices meld together with wood smoke from the Pellet Joe. By the time the shrimp hit the pan, that sauce has already absorbed hickory, pecan, and apple smoke—it's practically a flavor bomb waiting to happen.

This is finger food at its finest. Messy, delicious, and perfect for holiday gatherings or any time you want to impress without a lot of fuss.

Why the Pellet Joe is Perfect for This

The Pellet Joe brings something to this recipe that gas or charcoal can't quite match: precise, consistent wood smoke. At 250°F, you're in the sweet spot where smoke infuses into the butter sauce without overwhelming the delicate shrimp. The automated pellet system maintains steady temps hands-free, so you can focus on timing the shrimp perfectly instead of babysitting vents.

The pellet blend of hickory, pecan, and apple gives you layers of flavor—hickory for that bold BBQ backbone, pecan for sweetness, and apple for a subtle fruity note that complements seafood beautifully. With the Pellet Joe's WiFi connectivity and digital controls, you can dial in 250°F and trust it'll hold there while you prep your sauce.

Plus, the large cooking surface means you can fit a 12-inch cast iron skillet with room to spare—no cramming, no awkward maneuvering. Just set it and forget it while the smoke works its magic.

Por Jace Green

Grilled Cajun BBQ Peel & Eat Shrimp

Raciones: 4 people
Tiempo de cocción: 0 - 30 min
Nivel:
Principiante:
Método:
A la parrilla
Comida:
Marisco
Grilled Cajun BBQ Peel & Eat Shrimp

Ingredients

  • Main

Instructions

  1. 01

    In a large bowl, toss the shrimp with 2 tbsp olive oil and your favorite BBQ seasoning. Make sure every piece is coated—the shells will absorb some of that seasoning too. Set aside while you prep the sauce.

  2. 02

    While the grill is heating, add all sauce ingredients to a 12-inch cast iron skillet: butter, black pepper, minced garlic, Worcestershire sauce, soy sauce, hot sauce, lemon juice, Cajun seasoning, and honey. Don't mix it yet—you'll do that on the grill.

  3. 03

    Place the cast iron pan on the Pellet Joe at 250°F. Let it sauté for 5-7 minutes, stirring occasionally, until all ingredients are incorporated and the sauce begins to bubble slightly.

  4. 04

    Place the seasoned shrimp directly into the bubbling sauce, shells and tails still on. Make sure they're in a single layer if possible—they'll cook more evenly. Cook for 5-7 minutes or until the shrimp begin to turn pink. This happens fast, so don't walk away. Shrimp go from perfectly done to rubbery in about 60 seconds.

  5. 05

    Turn the shrimp once or twice to coat them evenly in the sauce. Cook for another 2-3 minutes for a total cook time of about 10 minutes on the heat.

  6. 06

    Remove the cast iron from the grill. Sprinkle chopped fresh parsley over the top—it adds color and a fresh herb note that cuts through the richness.

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