Description
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.
Nutrition
- Serving Size: About 5.3 oz shrimp
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 1050 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 240 mg
