Dusted with an array of spices and smoked to perfection, these smoked shrimp are a flavorful and easy dish. The smoky profile enhances the spices and makes a great main course or an elegant side to steak or chicken.
Serve the shrimp as the centerpiece of a meal or alongside a grilled filet mignon for a surf-and-turf experience. They also pair wonderfully with buttery smoked corn or a fresh summer salad.
Ingredients
Use the best large shrimp you can find—10–15 count per pound works well. Wild-caught shrimp usually offer superior flavor and texture compared with farmed.
This blend of seasonings gives the shrimp a vibrant color and a balanced kick that complements the smoke.
Ingredient List:
- Shrimp (10–15 count)
- Smoked paprika
- Sea salt
- Garlic powder
- Onion powder
- Black pepper
- Cayenne powder
- Dried oregano
- Olive oil
See the recipe card below for exact quantities.
How to Smoke Shrimp
- Step 1: Peel the shell from the shrimp but leave the tail intact. Make a shallow slice down the back to butterfly the shrimp.
- Step 2: Remove the dark vein along the back (de-vein) and discard it.
- Step 3: Rinse the shrimp under cold water after de-veining and pat dry.
- Step 4: Mix the dry spices in a small bowl. Toss shrimp with olive oil, then add the spice mix and coat evenly.
- Step 5: Preheat your smoker to about 250°F and clean the grates.
- Step 6: Arrange shrimp on the smoker grates without overlapping. Smoke for 35–40 minutes.
- Step 7: Test a few shrimp with an instant-read thermometer; they’re done at 145°F. If you don’t have a thermometer, cook until the shrimp are opaque and firm.
- Step 8: Remove the shrimp from the smoker, transfer to a platter, and serve with your favorite sides.
Hint: Leaving the tails on improves presentation and gives an optional crunchy bite that many guests enjoy.
Variations
Adjust the spice and salt to taste. A few simple tweaks change the flavor profile to suit different palates.
- Less Spicy – Omit the cayenne powder.
- Less Salty – Reduce the salt to 1/4 teaspoon.
The Smoker & Wood
This recipe was made on a Traeger pellet smoker, but any pellet grill or traditional smoker will work. For shrimp, hickory or pecan pellets impart a pleasant, short-smoke flavor; mild fruit woods are also excellent and won’t overpower the seafood.
Storage
Store leftover shrimp in an airtight container in the refrigerator for 2–3 days. To reheat, place shrimp on a baking sheet and warm in a 300°F oven until heated through, or use a quick microwave reheat if short on time.
Top tip
Choose wild-caught large or jumbo shrimp (10–15 count) for the best taste and presentation. Larger shrimp are easier to handle on the smoker and look great on a platter.
Serving Ideas
Smoked shrimp pair beautifully with grilled ribeye or grilled chicken breast. Serve with potatoes, rice, or a light salad. A squeeze of fresh lemon brightens the flavor—lemon and shrimp are a classic match.
FAQ
Shrimp are done when their internal temperature reaches 145°F. Visually, they should be opaque and firm but not rubbery.
Pecan or hickory work well for a noticeable smoke flavor in the shrimp’s short cook time. Mild fruit woods like apple or cherry are also great if you prefer subtler smoke.
Yes. Cooked shrimp tails are safe to eat and can add a pleasant crunch; many people remove them while eating, but leaving them on improves presentation.
Related
If you enjoyed this recipe, try other smoked or grilled seafood and steak recipes listed below in the related section.
-
Buttery Smoked Corn on the Cob
-
Perfectly Smoked Steak (Ribeye)
-
Buttery Smoked Lobster Tails
-
How to Grill Shrimp
Pairing
Favorite dishes to serve with smoked shrimp include flame-grilled mahi mahi, grilled filet mignon, or a T-bone steak. Add simple sides like rice, potatoes, or a crisp salad to round out the meal.
-
Flame Grilled Mahi Mahi
-
Grilled Filet Mignon – The Perfect Steak
-
Fire Grilled T-Bone Steak
-
Perfectly Cooked Tomahawk Steak
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 the shell from the shrimp, leaving the tail on.
-
Slice along the back to butterfly the shrimp, remove the vein, and rinse thoroughly.
-
Combine the dry spices in a small bowl to make the seasoning mix.
-
Toss the shrimp with olive oil, then add the spice mix and coat evenly.
-
Preheat the smoker to 250°F and clean the grates.
-
Place shrimp on the grill grates without overlapping and smoke for 35–40 minutes. Shrimp are done at 145°F or when opaque and firm.
-
Serve immediately and enjoy. If you try this recipe, consider leaving a review to help others.
Pro Tips
- Leave the tails on for better presentation and an optional crunchy bite.
- Use large shrimp (10–15 count per pound) for easier handling and a more appealing plate.
- Always de-vein shrimp for the best appearance and eating experience.
Nutrition
|
Protein: 46 g
|
Fat: 5 g