Smoked Shrimp

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.

Course Main Course

Cuisine American

Type Smoked Meat

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 229kcal

Author Will

Cost 20

Equipment

Pellet Smoker

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

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!

Notes

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.

Nutrition