Savor the smoky flavor of perfectly cooked shrimp with my mouthwatering smoked shrimp recipe. This recipe is irresistible and easy to make!
This recipe costs around $14.20 to make. The recipe makes six servings for about $2.36 per serving.
I love how versatile shrimp is. Check out my Grandma’s Baked Stuffed Shrimp, Coconut Shrimp, or Shrimp Baked Potato for more delicious recipes.
Smoked Shrimp
You are in for a treat when you indulge in this recipe for Smoked Shrimp. The smoking process infuses the shrimp with a tasty smoky aroma, adding depth and complexity to their natural sweetness. With each bite, you’ll savor the harmonious blend of flavors that unfold.
Combining kosher salt, cracked black pepper, garlic powder, and paprika creates a well-balanced seasoning that enhances the shrimp’s delicate taste without overpowering it. This results in a juicy and tender texture complemented by a subtle touch of charred goodness.
Serving these shrimp hot and fresh from the smoker are a true seafood lover’s delight, perfect as an appetizer or a main dish any night of the week.
Why You’ll Love Smoked Shrimp
- Flavor: Smoking shrimp imparts a unique, smoky flavor that adds depth and richness to the dish. The combination of the natural sweetness of the shrimp and the smoky notes is incredibly delicious.
- Versatility: You can serve them as an appetizer, toss them in salads, use them as a topping for pasta or risotto, or incorporate them into tacos or wraps.
- Easy to Prepare: Smoking shrimp is a simple, beginner-level smoker recipe.
- Impressive Presentation: The beautiful color and the enticing aroma of the smoked shrimp can impress your guests and make your dish stand out.
Ingredients and Estimated Cost
Per Serving Cost: $2.36
Recipe Cost: $14.20
- 1-2 pounds raw shell-on shrimp – $13.87
- 1 Tablespoon vegetable oil – $0.03
- 2 teaspoons kosher salt – $0.04
- 2 teaspoons cracked black pepper – $0.22
- ½ teaspoon garlic powder – $0.02
- ½ teaspoon paprika – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023.
How To Smoke Shrimp
***For complete recipe instructions, see the recipe card below.
- First, preheat the smoker to 225 degrees F.
- Then, peel and rinse the shrimp and pat them dry with paper towels.
- Next, combine the shrimp and olive oil in a large bowl and toss to coat the shrimp evenly.
- Sprinkle the seasonings over the shrimp and toss again.
- Spread the shrimp out evenly on the smoker grates.
- Smoke them for thirty to forty minutes or until they turn pink and firm and reach an internal temperature of 140°F.
- Finally, serve the shrimp while hot.
Smoked Shrimp Recipe Variations
- Spicy Smoked Shrimp: Add some heat to your shrimp by incorporating cayenne pepper, chili powder, or crushed red pepper flakes.
- Citrus and Herb Smoked Shrimp: Add the zest and juice of a lemon, lime, or orange to the spice mix. Additionally, include fresh herbs like parsley, cilantro, or dill to give the shrimp a refreshing taste.
- Cajun Smoked Shrimp: To create a Cajun seasoning blend, combine spices like paprika, cayenne pepper, thyme, oregano, and garlic powder. Use this mixture to season the shrimp before smoking.
- Herb Butter Basted Smoked Shrimp: Melt some herb-infused butter and baste the shrimp while they smoke. This will add richness and a savory element to the shrimp.
Smoked Shrimp Recipe Substitutions
- Vegetable Oil: You can substitute vegetable oil with neutral oils like canola, grapeseed, or light olive oil.
- Kosher Salt: You can use sea salt or table salt if you don’t have kosher salt. Remember that the intensity of saltiness may vary, so adjust the amount accordingly.
- Cracked Black Pepper: You can replace cracked black pepper with ground black pepper. However, if you prefer a coarser texture, consider using a mortar and pestle or a pepper mill to crack whole black peppercorns.
- Garlic Powder: You can substitute garlic powder with minced or finely chopped fresh garlic cloves if you prefer fresh garlic. Use approximately 1-2 cloves for the given quantity of shrimp.
- Paprika: You can use sweet or smoked paprika, depending on your preferences. If you don’t have paprika, substitute it with a dash of cayenne pepper or chili powder for some heat.
Serving and Storage Tips
SERVE: Serve the shrimp as an appetizer, snack, on salads, in pasta and rice dishes, in tacos and wraps, etc. Folks, the options are endless.
STORE: Allow the shrimp to cool completely after smoking. Transfer them to an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3-4 days.
FREEZE: Place the cooled shrimp in a freezer-safe container or freezer bag. Remove as much air as possible to prevent freezer burn. They can be frozen for up to 2-3 months. Thaw them in the refrigerator before using them.
THAW: Thaw overnight in the refrigerator.
REHEAT: Heat a skillet or frying pan over medium heat. Add a small amount of oil or butter to the pan. Once the pan is hot, add the smoked shrimp and cook for a few minutes, stirring occasionally, until they are heated evenly.
Recipe FAQs
I use a wood pellet grill for most of this process—specifically, a Traeger smoker/grill. I highly recommend using apple, pecan, cherry, or signature blend wood pellets when smoking shrimp.
It is not necessary to brine shrimp before smoking it. Shrimp already have a delicate and distinct flavor that is fresh tasting. Brining can alter that flavor and is, therefore, not necessary.
I recommend that you peel the shrimp first before smoking them. You can use my tutorial for How to Peel and Devein Shrimp if you need assistance with this step.
More Smoked Recipes
- Smoked Burgers
- Smoked Beef Ribs
- Smoked Bologna
- Smoked Lobster Tail
- Smoked Chicken Thighs
- Smoked Oysters
- Smoked Meatloaf
Smoked Shrimp
Equipment
- Smoker grill
- Measuring spoons
- mixing bowl
Ingredients
- 1-2 pounds 13-15/lb. Raw shell-on shrimp
- 1 Tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
PREHEAT:
- Preheat the smoker to 225°F.
PREP SHRIMP:
- Start by peeling and rinsing the shrimp, then gently pat them dry using paper towels.
- Next, take a large bowl and combine the shrimp with oil. Give it a toss to coat the shrimp with the oil evenly.
- Next, sprinkle the seasonings over the shrimp and toss them again to ensure they are well-covered.
SMOKE SHRIMP:
- Arrange the shrimp directly onto the smoker grates, making sure they are spread out evenly.
- Allow them to smoke for approximately 30-40 minutes or until they turn pink and firm and reach an internal temperature of 140°F.
SERVE:
- Serve the shrimp immediately while still hot and fresh from the smoker.
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
This was such a quick and easy recipe that does not disappoint! Light yet hearty and packed with flavor!
I am always looking for great recipes to cook on my Camp Chef pellet grill, and these shrimp came out perfectly. So flavorful and easy to make!
These smoked shrimp look and sound amazing! I am looking forward to trying them.
Just when I thought shrimp couldn’t taste any better I came across this recipe. So delicious!
I love the way smoking deepens the flavor of the shrimp. This was incredible!