Julie Clark
Updated:
Smoked Shrimp at 225ºF With Simple Pantry Spices
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This smoked shrimp recipe cooks at 225ºF until the shrimp are pink, opaque, and lightly smoky. The biggest trick is not overcooking them. Shrimp go from juicy to rubbery fast, so watch the color and texture more than the clock.
This is a simple 6-ingredient smoker recipe with olive oil, chili powder, garlic powder, salt, and pepper. It works on a Traeger pellet grill, charcoal smoker, or electric smoker, and it makes an easy appetizer, rice bowl topping, or light dinner.
Smoked shrimp looks pretty, just like our firecracker shrimp, bang bang shrimp and beer battered shrimp, and is so easy to make.
What temperature is best for smoked shrimp?
Smoke shrimp at 225ºF for a low, steady cook that gives them time to pick up smoky flavor. Since shrimp cook quickly, this lower temperature helps prevent them from getting tough before the smoke has a chance to do its job.
I use this method on our Traeger pellet smoker, but it also works on a charcoal smoker or electric smoker. Apple and cherry wood pair especially well with seafood. Hickory works too, but it gives a stronger smoke flavor quickly, so use it lightly.
Love your Traeger? Try our shrimp pasta, shrimp foil packets and shrimp alfredo pizza. You may also love our chicken and shrimp fried rice!
How do you keep smoked shrimp from getting rubbery?
The best way to keep smoked shrimp from getting rubbery is to pull them off the smoker as soon as they turn pink and opaque. Perfectly cooked shrimp curl into a loose C shape. If they curl tightly into an O shape, they may be overcooked.
The exact timing depends on shrimp size, smoker temperature, and how steady your smoker holds heat. Colossal shrimp can take longer than jumbo shrimp, so use the visual cues first and the timer second.
How to Season Shrimp for Smoking
For smoked shrimp, you don’t need a complicated seasoning blend. The smoke adds a lot of flavor, so pantry spices work beautifully. This recipe uses chili powder, garlic powder, salt, and black pepper for a savory, lightly spicy coating.
You can adjust the heat by using more or less chili powder and black pepper. For a different flavor, try Italian seasoning with garlic powder, rosemary with lemon juice, Cajun seasoning, or a little smoked paprika.
Smoked Shrimp Recipe
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 225ºF.
- 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.
- Start checking the shrimp early if using jumbo or smaller shrimp. Shrimp are done when they turn pink and opaque and curl into a loose C shape. Avoid cooking until they curl tightly, which can make them rubbery.
- 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 do you smoke shrimp on a pellet grill or smoker?
Preheat the smoker to 225ºF. Toss the peeled and deveined shrimp with olive oil, then coat them evenly with the spice mixture. Place the shrimp directly on the smoker rack, on skewers, or on a grill tray so they don’t fall through the grates.
Smoke until the shrimp are pink and opaque. Start checking early if your shrimp are smaller than colossal size. Serve immediately for the best texture.
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?
At 225ºF, colossal shrimp can take about 45 to 60 minutes, but smaller shrimp may cook faster. Start checking early and remove the shrimp as soon as they are pink, opaque, and curled into a loose C shape.
Can you smoke shrimp on a pellet grill?
Yes, shrimp smoke well on a pellet grill. Preheat the pellet grill to 225ºF, use a grill tray or skewers if needed, and smoke the shrimp until they turn pink and opaque.
Should you smoke shrimp with the shell on or off?
You can smoke shrimp with the shell on or off. Peeled shrimp are easier to season and serve, while shell-on shrimp can help protect the meat slightly during cooking. This recipe uses peeled and deveined shrimp for easy eating.
Can you smoke frozen shrimp?
It’s best to thaw shrimp before smoking so the seasoning sticks and the shrimp cook evenly. Thaw frozen shrimp in the refrigerator, pat them dry, then toss with olive oil and spices.
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.
What wood is best for smoking shrimp?
Apple and cherry wood are great for smoked shrimp because they are mild and pair well with seafood. Hickory can also work, but it has a stronger smoke flavor, so use it carefully.
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!