Julie Clark
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Smoked Shrimp
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This smoked shrimp recipe is a quick, six-ingredient way to fire up your smoker with simple spices and olive oil for a healthy, flavorful dish in just 15 minutes of prep.
Today we’re talking all about how to make smoked shrimp. It’s a unique way to use the smoker, perfect for a date night in or as a delicious easy appetizer for company. Smoked shrimp looks pretty, just like our firecracker shrimp and beer battered shrimp, and is so easy to make.
Make this smoked shrimp recipe a new tradition.
I didn’t grow up eating smoked meats, but in the two years that we’ve had our Traeger pellet smoker, I’ve fallen in love with it. From smoked turkey, pulled pork to meatloaf to a smoked whole chicken, there’s just nothing like the flavor a smoked dinner can give.
This smoked shrimp recipe works on a charcoal smoker, electric smoker or a pellet grill as well.
For wood chips or wood pellets, experiment with different kinds of wood as each variety lends its own unique flavor. In general, apple and cherry pair very well with seafood. Hickory gives a nice smoky flavors quickly, which is important since these are only on the smoker for 1 hour.
Love shrimp? Try our shrimp pasta, shrimp foil packets and shrimp alfredo pizza. You may also love our chicken and shrimp fried rice!
Enjoy! -Julie
How to Season Shrimp for Smoking
I wanted to season this raw shrimp with seasonings that I knew you’d have on hand. You’ll need chili powder, garlic powder, salt and black pepper. You can adjust the heat with the amount of pepper and chili powder you use.
- You can also give the shrimp an Italian flair with oregano, basil and garlic powder.
- Rosemary, garlic and lemon juice (or lime juice) is a great option as well.
- Cajun seasoning is delicious on shrimp.
- You can also add in smoked paprika to enhance the smoke flavor.
Smoked Shrimp
Learn how to make smoked shrimp with amazing flavor. This healthy recipe with 15 minutes prep makes a stunning presentation.
Servings 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Equipment
- Wood Chunks or chips, pre-soaked, or pellets (whichever your smoker uses)
- Water
Ingredients
- 1 pound fresh colossal shrimp peeled & deveined, tails removed
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Preheat the smoker to 225 degrees Fahrenheit.
- Combine all of the spices in a small bowl, set aside. 2 tablespoons chili powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon ground black pepper
- In a large bowl, gently toss the shrimp in the olive oil before adding the spices. Toss until coated. 1 pound fresh colossal shrimp, 2 tablespoons olive oil
- Place the shrimp on the smoker rack (or on aluminum foil, to prevent them from falling through the grates).
- Smoke for about 60 minutes, or until the shrimp turn pink.
- Remove from the smoker and serve immediately.
Video
Notes
- You can also use jumbo shrimps (or other size) but adjust the timing as needed depending on the size shrimp you use.
- You can always use skewers when cooking shrimp. Simply place the skewers on the smoker going the opposite direction of the grates to smoke the shrimp. I have a tray that has holes in it for on the grill and I used that when smoking shrimp.
- Store any leftovers in the fridge in an airtight container and eat within 3 days.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 2957mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 792IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg
How to Make Smoked Shrimp
Pellet smokers have a higher moisture content than wood chips so no water is needed. However, if you have an electric smoker, make sure to check the steam pot and keep it filled with water. Maintaining a high moisture content within the smoker is important.
- Preheat the smoker to 225 degrees Fahrenheit.
- Combine all of the spices in a small bowl, set aside. In a large bowl, gently toss the shrimp in the olive oil before adding the spices. Toss until coated.
- Place the shrimp on the smoker racks (or on aluminum foil or a foil pan, to prevent them from falling through the grates).
- Smoke for about 60 minutes, or until the shrimp turn pink.
- Remove from the smoker and serve immediately.
What to Eat with Smoked Shrimp
Serve your smoked shrimp as a main course over a bed of rice (or low carb cauli rice), over pasta with alfredo sauce or on shrimp tacos. You can also serve with roasted asparagus, steamed broccoli or carrots. Here are a few other options:
Also, try drizzling melted butter over the shrimp after it’s done cooking for a mouthwatering ending to the shrimp.
Frequently Asked Questions
How long does it take to smoke shrimp?
It depends on the size shrimp you have, but the largest shrimp, colossal shrimp, takes about 1 hour. Jumbo shrimp or smaller shrimp will take a little less time.
Should you smoke shrimp in the shell?
Large shrimp are great smoked without the shell because they can hold up to the heat of the smoker. If the shrimp are small, it may be good to leave the shell on as a protective layer during the smoking process.
Can you smoke shrimp from frozen?
It is not recommended. Thaw the shrimp first rather than smoking frozen shrimp. This will help the shrimp cook evenly and not overcook.
How do you know when smoked shrimp is done?
The shrimp is done when it has a firm texture, is no longer translucent and has a pinkish color.
Should you brine shrimp before smoking?
No, it is not necessary to brine shrimp before smoking.
This is a great recipe. I had two pounds of shrimp and thought I’d better double the seasoning. Big mistake on my part. I like spicey food but it was too much for me (but I’m still gonna eat the shrimp). I know better for next time.
It’s an easy recipe and comes together really fast. Thanks for a “keeper”. Thank you!