I love how quickly this recipe comes together. I only need about 10 minutes to prepare the shrimp, and the smoker handles the rest of the work.
I also like that the seasoning mixture is simple enough to complement the shrimp instead of covering up their natural flavor. Garlic powder and paprika add savory warmth, while black pepper and kosher salt bring everything together.
Another reason I make this recipe is its versatility. I can serve the shrimp straight from the smoker as an appetizer, add them to salads or rice bowls, tuck them into tacos, or pair them with vegetables for an easy dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds raw shrimp shell-on (13-15/lb.)
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Directions
I preheat the smoker to 225°F.
I peel and rinse the shrimp and blot them dry with paper towels.
In a large bowl, I toss the shrimp with the oil and sprinkle the seasonings onto the shrimp. I toss everything again until the shrimp are evenly coated.
I place the shrimp directly onto the smoker grates and smoke them for 30-40 minutes, or until they are pink and firm with an internal temperature of 140°F.
I find this timing especially convenient when I want smoked food without committing to an all-day cook. Since shrimp can cook quickly, I start checking them toward the lower end of the cooking range rather than relying only on the clock.
Variations
For a spicier version, I like adding cayenne pepper or crushed red pepper to the seasoning mixture. I can adjust the amount depending on how much heat I want.
When I want a Cajun-inspired variation, I replace some of the individual seasonings with my favorite Cajun or Creole seasoning. I keep an eye on the salt level because many prepared seasoning blends already contain plenty of salt.
For a citrusy finish, I squeeze fresh lemon or lime juice over the shrimp immediately before serving. The acidity adds brightness that works especially well with the smoky flavor.
I can also experiment with different smoking woods. Mild fruitwoods give me a gentler smoky flavor, while stronger woods create a more pronounced barbecue character.
For a buttery finish, I toss the freshly smoked shrimp with a small amount of melted butter and minced herbs. Parsley is one of my favorite choices because it adds freshness without overpowering the shrimp.
Storage/Reheating
I store leftover smoked shrimp in an airtight container in the refrigerator and use them within 3 to 4 days. I refrigerate the shrimp promptly after serving rather than leaving them at room temperature for an extended period.
When reheating, I use gentle heat because shrimp can become rubbery when overcooked. I can warm them briefly in a skillet over medium-low heat or reheat them in short intervals in the microwave.
I also enjoy leftover smoked shrimp cold, particularly in salads. This avoids cooking them a second time and helps preserve their texture.
If I want to freeze leftovers, I place the cooled shrimp in an airtight freezer-safe container or freezer bag. I thaw them in the refrigerator before using them and avoid repeatedly reheating the shrimp.
FAQs
Can I make smoked shrimp with frozen shrimp?
Yes. I can use frozen raw shrimp, but I thaw them completely before preparing the recipe. I also blot them thoroughly with paper towels so the oil and seasonings adhere properly.
Do I have to peel the shrimp before smoking them?
For this recipe, I peel the shrimp before seasoning and smoking them. This allows the oil and seasonings to coat the shrimp directly and makes them ready to eat as soon as they come off the smoker.
How do I know when smoked shrimp are done?
I look for shrimp that are pink and firm and check that they have reached the specified internal temperature of 140°F. I avoid leaving them on the smoker unnecessarily because shrimp can become tough when overcooked.
What temperature do I use for smoking shrimp?
I preheat my smoker to 225°F. This temperature gives the shrimp time to pick up smoky flavor while they cook.
How long does shrimp take on the smoker?
At 225°F, I smoke these shrimp for approximately 30-40 minutes. I treat the cooking time as a guide and check the shrimp as they approach the lower end of that range.
What wood should I use for smoked shrimp?
I prefer milder smoking woods when cooking seafood because they add smoke without overwhelming the shrimp. Apple, cherry, pecan, and other moderately flavored woods can all work depending on the flavor I want.
Can I make these smoked shrimp spicy?
Yes. I can add cayenne pepper, chili powder, red pepper flakes, or a spicy seasoning blend. I start with a small amount and increase it depending on my preferred level of heat.
What can I serve with smoked shrimp?
I like pairing smoked shrimp with rice, grilled vegetables, salad, potatoes, pasta, or crusty bread. For an appetizer, I can simply serve them with lemon wedges and my favorite dipping sauce.
Can I prepare the shrimp ahead of time?
I can peel and prepare the shrimp shortly before cooking and keep them refrigerated until I am ready to use the smoker. I prefer seasoning them close to cooking time for the freshest texture.
Can I use smaller shrimp for this recipe?
Yes, but I adjust the cooking time because smaller shrimp generally cook faster than the 13-15/lb. shrimp specified in the recipe. I monitor them closely so they remain tender rather than becoming overcooked.
Conclusion
Smoked Shrimp is one of my favorite ways to make seafood on the smoker when I want something flavorful without a long cooking process. The combination of black pepper, garlic powder, paprika, and smoke gives the shrimp plenty of savory flavor while keeping the ingredient list simple.
Tender, smoky shrimp seasoned with garlic, paprika, black pepper, and kosher salt, then cooked directly on the smoker. This quick seafood recipe works beautifully as an appetizer or easy main course.
Ingredients
2 pounds raw shrimp shell-on (13-15/lb.)
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Instructions
Preheat the smoker to 225°F.
Peel and rinse the shrimp, then blot them thoroughly dry with paper towels.
Place the shrimp in a large bowl and toss with the vegetable oil. Sprinkle with kosher salt, black pepper, garlic powder, and paprika, then toss again until evenly coated.
Arrange the shrimp directly on the smoker grates in a single layer.
Smoke for 30-40 minutes, checking toward the lower end of the cooking range, until the shrimp are pink and firm and reach an internal temperature of 140°F.
Remove the shrimp from the smoker and serve immediately.
Notes
For extra heat, add cayenne pepper, crushed red pepper, or chili powder to the seasoning mixture.
For a Cajun-inspired variation, substitute Cajun or Creole seasoning for some of the individual seasonings, adjusting the added salt as needed.
Finish the smoked shrimp with fresh lemon or lime juice for a bright citrus flavor.
Apple, cherry, pecan, and other moderately flavored smoking woods work well with shrimp.
For a richer finish, toss the hot smoked shrimp with a small amount of melted butter and fresh parsley.
Smaller shrimp will cook more quickly, so adjust the smoking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently to avoid overcooking.
Leftover smoked shrimp can also be served cold in salads or frozen in an airtight freezer-safe container.
