Oklahoma Grilled Shrimp with Cowboy Butter

Introduction

Few things scream outdoor cooking like grilled shrimp sizzling in cowboy butter! Using the Arteflame grill, we bring out the natural sweetness of fresh shrimp, layering it with a punchy cowboy-style butter infused with garlic, herbs, and a dash of spice. This recipe is all about flavor, texture, and that unmistakable grilled finish with a kiss of wood-fired smoke. You'll get incredible sear and juiciness by cooking directly on the metal cooktop and the center grate. Perfect for summer gatherings or whenever you crave a bold, smoky bite!

Ingredients

• 1.5 lbs fresh large shrimp, peeled and deveined (tails on)
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1 tsp crushed red pepper flakes (optional for heat)
• 1 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste
• Lemon wedges, for serving
• Firewood & vegetable oil (for lighting the Arteflame grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins into the center of your Arteflame grill.
3. Stack firewood over the napkins and light them carefully.
4. Let the fire burn for about 20 minutes until the grill reaches searing temperature.

Step 2: Make the Cowboy Butter

1. In a bowl, combine melted butter, minced garlic, smoked paprika, red pepper flakes, lemon juice, Dijon mustard, parsley, salt, and pepper.
2. Mix well and set aside. This will be used to baste and serve with the shrimp later.

Step 3: Grill the Shrimp

1. Skewer the shrimp or place them directly on the flat cooktop near the center for a faster sear.
2. Brush the shrimp generously with the cowboy butter as they cook.
3. Grill 1-2 minutes per side or until shrimp are just opaque and lightly charred.

Step 4: Serve

1. Remove shrimp from the grill and let rest briefly.
2. Serve with extra cowboy butter drizzled on top and lemon wedges on the side.

Tips

• Shrimp cook fast, so keep an eye on them to avoid overcooking.
• Grill the shrimp toward the center for a quick sear, then move them outward to finish to temperature if needed.
• Remove from the grill when they're just turning opaque—shrimp continue to cook after coming off the heat.
• Sear meats on the center grate at 1,000°F, then move to the plancha for reverse searing if serving alongside.
• Use butter instead of olive oil—it enhances the grilled flavor beautifully.

Variations

1. Spicy Oklahoma Shrimp: Add a chopped chipotle pepper in adobo to the cowboy butter for smoky heat.
2. Citrus Herb Shrimp: Replace lemon juice with orange juice and add chopped basil and thyme.
3. Tex-Mex Style: Mix in ground cumin, chili powder, and lime zest into the butter.
4. Garlic Parmesan Shrimp: Mix in 2 tbsp grated parmesan and a pinch of Italian seasoning into the butter before brushing.
5. Honey Garlic Shrimp: Stir in 1 tbsp honey into the cowboy butter for a sweet twist that balances heat.

Conclusion

Grilling shrimp on the Arteflame grill brings out an unmatched wood-fired flavor and juicy tenderness. With cowboy butter taking the flavor over the top, this Oklahoma-style grilled shrimp recipe has become a backyard favorite. It’s simple, satisfyingly bold, and has that perfect sizzle only the Arteflame can deliver. Dive in, drizzle that butter, and enjoy food done right!

Best pairings

• Grilled corn with chili-lime butter on the flat cooktop
• Cast-iron skillet beans, slowly simmered on the flat edge
• Grilled pineapple slices for a sweet, smoky finish
• Chilled Oklahoma peach iced tea
• Crusty bread grilled on the Arteflame and brushed with herbed butter