Why you’ll love this smoked shrimp recipe!
- These shrimp cook in no time. They take basically all of 20 minutes, including prep, and clean up isn’t bad either.
- You can serve them as an appetizer or as a main course, or meal prep them to make life easier throughout the week. They would be great in shrimp salad or served alongside lemon orzo salad.
- Serve your shrimp with a dipping sauce – cocktail sauce or chimichurri sauce would make a great choice – or you can change up the bbq dry rub for a little variety.
Our pellet grill
We recently upgraded our pellet grill to a Traeger Ironwood 885, and we absolutely love it!
If you’re using an electric or other type of smoker, simply set yours to the temperatures listed and use as directed by your manufacturer.
How to make smoked shrimp
Prep the shrimp. I like to buy mine already prepped, but if you didn’t buy them prepped, make sure you peel and devein you shrimp. Then, pat them dry with paper towels before seasoning them.
Season the shrimp. Drizzle with olive oil and season the shrimp with salt & pepper. I also like add a sprinkle of garlic powder, but it’s not necessary. Then, push them onto skewers (presoaked if they’re wooden) or put your shrimp into a grill basket.
Smoke the shrimp. Place the shrimp onto a preheated 275˚F smoker and let them cook for about 15 minutes. Turn them once during the cooking process, and make sure they’re opaque with nice pink tails before removing them from the grill.
More summer grilling recipes: smoked chicken breast / dry rub smoked chicken wings / grilled chicken tenders
Frequently asked questions
You can tell shrimp are cooked when they are no longer translucent. The shrimp will change to a beautiful salmon color on the outside and an opaque white on the inside. You should always check the temperature of food with a meat thermometer, shrimp need reach 165˚F.
Overcooking shrimp will dry them out. What’s great about smoking shrimp at a low temperature, for a longer time is how juicy the shrimp come out.
This is really a matter of preference, do whatever you prefer. Peeled with the tails on is a nice choice for this recipe, since the tail allows you to have something more sturdy to grab the shrimp off the skewers.
More shrimp recipes: shrimp and grits with tomato gravy / Moroccan sweet and spicy shrimp / easy peel and eat shrimp / Old bay shrimp scampi pasta
Smoked Shrimp
Ingredients
- 2 pounds peeled, deveined shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
Instructions
- Preheat smoker to 275˚F.
- Pat shrimp dry with paper towel.
- Drizzle with olive oil. Then, liberally season them with salt, pepper and garlic.
- Skewer the shrimp or place them into a grill basket.
- Smoke for 15 – 20 minutes, depending on size, or until internal temperature reaches 165˚F.
- Remove from smoker and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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