Julie Clark
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Smoked Shrimp
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Learn how to make smoked shrimp with amazing flavor. This healthy recipe with 15 minutes prep makes a stunning presentation.
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 pulled pork to meatloaf to a smoked whole chicken, there’s just nothing like the flavor a smoked dinner can give.
Today we’re talking all about how to smoke shrimp. It’s a unique way to use the smoker, perfect for a date night in or as a delicious appetizer for company.
Table of Contents
Why you’ll love this smoked shrimp recipe:
- a unique way to use your smoker
- simply flavored with healthy spices and olive oil
- only 6 ingredients
- 15 minutes prep time
How to Season Shrimp
I wanted to season this 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.
What is the best wood to smoke shrimp with?
Experiment with different kinds of wood as each variety lends its own unique flavor. In general, apple and cherry pair very well with seafood. I love the sweet fruit flavor with the spicy seasonings on the shrimp.
Hickory gives a nice smoked flavor quickly, which is important since these are only on the smoker for 1 hour.
How to Smoke Shrimp
We smoke shrimp on the Traeger pellet smoker. 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.
Note: 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.
- 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.
This works on a charcoal grill or a pellet grill as well.
What to Eat with Smoked Shrimp
Serve your smoked shrimp over a bed of rice (or low carb cauli rice) or on shrimp tacos. You can also serve with roasted asparagus 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.
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.
- 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, 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.
- Store any leftovers in the fridge in an airtight container and eat within 3 days.
Video
Notes
You can also use jumbo shrimps (or other size) but adjust the timing as needed depending on the size shrimp you use.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the shrimp. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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
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.
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 frozen shrimp?
I recommend thawing 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!