Hatch Chile Smoked Shrimp

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Savor bold flavors of Hatch chile smoked shrimp, combining a skillet of smoked tender shrimp swimming in a pool of rich, spicy garlic butter. Toast up some bread and get ready to dunk, because this irresistible recipe waits for you.

Garlic butter fans, this buttery shrimp skillet is for you. You are welcome!

Coming straight out of the Chiles and Smoke Cookbook this is one of my favorite recipes. Period.

This is a skillet with spicy shrimp in melted chile butter and crispy bread.

Table of Contents

Prepping Hatch chile smoked shrimp takes minimal effort and time, the best part being that you’re ready to eat in under 45 minutes. Fast, freaking delicious, and garlic butter? Sign me up!

Read All About Hatch Chiles here! You’ll find plenty of tips on how to roast them, store them for freshness, and plenty of ideas for delicious recipes.

Plus, these shrimp are swimming with roasted Hatch chiles. These seasonal peppers deserve their own spotlight, and buttery shrimp happens to be a very bright one.

Ingredients include Hatch chiles, shrimp, garlic, butter, and spices.

Key Ingredients

There are only a few ingredients, which makes this a very accessible recipe:

Roasted Hatch Chiles: Roasted and peeled, these peppers bring a unique blend of smoky, spicy, and buttery flavors. They are the heart of the dish, infusing the shrimp and butter with their distinctive flavor.
Shrimp: Medium or large shrimp work best for this recipe. Make sure to peel them, otherwise they will be lacking much of the flavors. You can leave the tails on if that’s easier for serving.
Salted Butter: Typically I go for unsalted, but in this case, it happens to be a perfect balance between the chiles, shrimp, and spices.
Seasoning: We recommend a dash of Sedona Sand All-Purpose Seasoning, which is a delicious chile powder fortified with herbs and aromatics. You can use a high-quality chili powder at home as a second option.

Variations of Flavor

Hatch chiles may not always be available… but don’t worry, you can still make this recipe!

Canned or jarred Hatch chiles can be purchased in many markets.
Roasted poblano peppers add an earthy, spicy flavor.
Chipotles in adobo add a deep, smoky flavor profile. Make sure to finely dice them up.
Roasted red bell peppers, even the jarred versions, will bring a sharp sweetness to the shrimp.

How to Smoke Hatch Chile Shrimp

Roasted Hatch chiles are key, so make sure you have some of those on hand. Remember to read the guide All About Hatch Chiles if you need help.

Warm up the smoker to 275°F. This higher heat will gently smoke the shrimp without simmering or boiling the butter during the duration of the cook. If you want a more intense smoky flavor, lower it to 250°F and cook for longer.
Prepare the shrimp. Make sure that the shells are removed and the shrimp are cleaned. If you are using frozen shrimp they need to be completely thawed and patted dry of the excess liquid from the ice. Place the shrimp in a large bowl and toss with the seasoning to lightly coat them.
Make the garlic butter. Melt the butter in a microwaveable bowl, or over the stove at low heat. Do not bring the butter to a simmer, it just needs to be melted into a liquid. Mix in the diced Hatch chiles and grated garlic with a fork, stirring to infuse the butter.

Melted butter is about to be poured over the shrimp skillet.

Pour the melted butter, chiles, and garlic mixture over the shrimp.

Prepare the skillet. Place the shrimp in a flat layer, creating a circle. If you’re using a foil pan, lay them flat in rows. Stir up the butter mixture with a fork, and pour it all over the shrimp. Use that fork to jiggle the shrimp around so the butter and chiles are evenly spread.
Smoke the chile butter shrimp. Place the skillet in the smoker for about 30 minutes, checking the temperature. The shrimp will change color, turning a brighter orange, and will start to slightly curl. I recommend cooking the shrimp until they are at 130°F internal temperature and then pulling out the skillet to let the shrimp rest, as they will continue to cook.

The USDA recommends cooking shrimp to 145°F for safety reasons. This temperature generally results in tough, rubbery, and overcooked shrimp. Pulling the shrimp at a slightly lower temperature and allowing carry-over cooking is my recommendation, but use your intuition and preference.

Use crusty bread to dip into the chile garlic butter and smoked shrimp.

How to Serve Smoked Shrimp

Just grab a fork and dig in, case closed.

Well, you’d miss out on all of that butter. It’s best to have some crusty bread for dipping at least! Here are some other suggestions:

Pasta – Toss the buttery shrimp and sauce with pasta for a tasty dinner.
Rice – This would make any cooked rice taste like pure magic.
Toasted Bread – Our top recommendation, dipping bread in garlic butter is the best way to serve this at a party.
Sandwiches – Get a top-slit bread bun and load it up with Hatch chile smoked shrimp for the ultimate shrimp roll.
Steak – Serve this on top of a seared steak for the ultimate surf and turf special.

Smoke the skillet of chile butter shrimp for about 30 minutes, or until temp.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry to remove any excess water from the ice.

What if I can’t find Hatch chiles?

You can use the canned diced green chiles which is the closest substitute. Roasted Anaheims won’t have the exact same flavor, but will still be delicious.

How spicy are the smoked shrimp?

The heat level will depend on the Hatch chiles. Taste them before adding to the garlic butter to test the spice.

Can I cook this in the oven?

Yes, use the same temperature and time as instructed. They will not have a smoky flavor, but will still be very delicious.

More Hatch Chile Recipes to Try

Juicy Hatch chile queso burger topped with pico de gallo

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Savor bold flavors of Hatch chile smoked shrimp, combining a skillet of smoked tender shrimp swimming in a pool of rich, spicy garlic butter.

Total Time: 40 minutes
Yield: Serves about 4-6 1x

Ingredients

Scale

2 pounds large shrimp, peeled and deveined
2 teaspoons Sedona Sand All-Purpose Seasoning
2 sticks of salted butter
4 garlic cloves, minced
1/2 cup roasted and diced Hatch chiles
Juice of 1 lime for garnish

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Instructions

Prepare the smoker or grill for indirect cooking at 275°F. The shrimp doesn’t smoke very long, so you can use a stronger wood flavor such as mesquite or pecan if you’d prefer. If using a grill, prepare a 2-zone cooking setup, with the hot coals on one side.
Pat the shrimp dry and make sure they are cleaned and ready to be cooked. Place the shrimp in a large bowl and toss with the seasoning blend. Gently melt the 2 sticks of butter in a saucepan over medium heat. Remove from the heat when melted and add in the garlic and Hatch chiles, stirring with a fork to mix.
Place the shrimp into a large skillet, ensuring they lay flat in the pan. You may also use a large aluminum pan or baking dish. Pour the butter sauce evenly over the shrimp to ensure they are coated. Use the same fork to move the shrimp around, making sure the butter and chiles are coating them.
Smoke the shrimp for 25–30 minutes, depending on the size of your shrimp. They will turn an orangish color and should reach 130°F internal temperature. Remove from the grill and toast up some slices of the crusty bread. Squeeze the lime juice over the shrimp and top with chopped cilantro. Serve immediately and don’t forget to dip that crusty bread in the sauce!

Notes

The shrimp will continue to cook once the skillet is pulled from the smoker, just be aware.
You can prepare this recipe in the oven at the same time and temperature.
Frozen shrimp can be used, they need to be completely thawed, cleaned and patted dry.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Seafood
Method: Smoking
Cuisine: Appetizer, Lunch, Snack