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Dusted with a nice array of spices and smoked until perfectly cooked, these smoked shrimp are a delicious treat! The smoke flavor elevates this dish to the next level.
Eat these shrimp as a main dish or the perfect pair for a nice grilled filet mignon steak.
This was inspired by my grilled shrimp recipe, and pairs well with this buttery smoked corn recipe.
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Ingredients
Choose the best shrimp you can find, large shrimp 10-15 count work best. Wild shrimp will have a better flavor than farm raised.
This recipe gives the shrimp a great color and slight spice that compliments the smoke flavor of the grill.
Ingredient List:
- Shrimp (10-15 count)
- Smoked Paprika
- Sea Salt
- Garlic Powder
- Onion Powder
- Black Pepper
- Cayenne Powder
- Oregano (dried)
- Olive Oil
See recipe card for quantities.
How to Smoke Shrimp
- Step 1: Peel shell off shrimp, leaving the tail on. Slice down the back with sharp knife.
- Step 2: Remove "vein" from shrimp (devein). This is the black stuff down the back of the shrimp.
- Step 3: Rinse shrimp with cold fresh water after deveining.
- Step 4: Combine seasonings in a small dish. Pour olive oil over shrimp and season shrimp tossing to coat.
- Step 5: Pre-heat smoker to around 250°F.
- Step 6: Place shrimp on smoker rack and smoke for 35-40 minutes.
- Step 7: Check shrimps with meat thermometer for 145°F internal temperature.
- Step 8: Remove and place on a platter. Pair with your favorite side dishes.
Hint: Leave the tails on the shrimp when peeling. When learning how to smoke shrimp, you will find this makes them look better when plated and yes, some people like eating the tails.
Variations
These smoked shrimp have a little spice and saltiness to them. I think this makes them perfect, but change as desired.
- Less Spicy - Omit the cayenne powder
- Less Salty - add only ¼ teaspoon of salt
The Smoker & Wood
I used my Traeger pellet smoker when making this seafood shrimp recipe. Feel free to use any smoker you have, whether a pellet grill or traditional smoker.
Hickory or pecan wood chips / pellets work real well with shrimp due to their fast smoking time. Fruit woods also work very well with shrimp, not too overpowering.
Video (Step-by-Step)
Storage
Store the shrimp in air tight containers in the refrigerator for 2-3 days. To re-heat, place shrimp on baking tray and cook in a 300°F oven until warmed through.
You can also microwave the shrimp if you are short on time.
Top tip
Use wild caught large or jumbo shrimp (10-15 count) for a better taste and more eye appealing dinner. Small shrimp are harder to grill and do not look as amazing when plattered.
Serving Ideas
Smoked shrimp are the perfect companion to a nice grilled ribeye or grilled chicken breast. Plate with a side of potatoes or rice and you have the perfect dinner meal.
Going for a healthier option? Top a cool summer salad with these smoked shrimp for the perfect protein addition.
Serve with fresh lemon slices for spritzing. Lemon and shrimp go hand in hand.
FAQ
Cook until an internal temperature of 145 degrees fahrenheit. Do not overcook as shrimp will become rubbery.
Using a pecan or hickory is a great wood to impart a nice smoke flavor in the short cooking time shrimp require.
Yes! Eating the tail of cooked shrimp gives a nice crunchy texture and great flavor. Though not exactly packed with nutrition, they are harmless to eat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with smoked shrimp:
Ingredients
- 2 lb white or brown shrimp ((10-15 count))
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
Equipment
Instructions
- Remove shell from shrimp, but leave tail on.
- Using a knife, slice along the back of the shrimp butterflying it. This will reveal the "vein". Remove the vein with your fingers and rinse shrimp clean. De-vein all shrimp.
- To create the spice mix, add all dry ingredients into a small dish and mix well.
- Coat the shrimp with olive oil and add the all the spice mixture. Toss to coat using your hands so all shrimp are evenly coated in spices.
- Pre-heat smoker to 250°F and clean with brush.
- Place the shrimp directly on the grill grates so they are not overlapping and smoke for 35-40 minutes. Shrimp will be finished when the internal temperature when tested with an instant read thermometer is 145°F. If you do not have a thermometer. The shrimp are finished when they are no longer translucent inside and firm.
- Enjoy! If you made these smoked shrimp, please leave a review. It really helps me out. Thanks!
Pro Tips
- Leave tail of shrimp on when cooking. It makes them look 10x better when presented on a platter and many people enjoy eating the tail.
- Choose large shrimp, about 10-15 count per pound. Taste and look better than smaller shrimp and are easier to cook on a smoker.
- Be sure to de-vein shrimp. They look better when finished cooking and NO ONE likes shrimp that are not de-veined.
Dude
Awesome! Perfect! Goes great with my smoked eggs!
Will
I really enjoyed making this recipe and hope you enjoy it too. If you try making it, please leave a comment below and let me know how it turned out. Thanks for checking out my site!