Time to fire up those smokers because you are going to absolutely love this perfectly Smoked Shrimp! Perfect for enjoying on their own or tossing on a salad or pasta!
Easy Smoked Shrimp
If you have been around here a while you know that we love tossing everything on the smoker! From smoked baby back ribs to smoked chicken legs. If you can smoke it, we have made it! Typically we are smoking a whole pork shoulder over the weekend, but this smoked shrimp is so quick and easy that you could even make it on a busy weeknight. We love enjoying these wonderfully smokey shrimp on salads, pastas, or even in tacos!
What You Will Need
- raw, large shrimp – you will want large shrimp that have been deveined and the shell removed with an option to keep the tail on or take it off.
- olive oil – gently brush some on before placing them on the smoker.
- kosher salt & pepper – a simple seasoning combo that is perfect for making any type of meat.
What Temperature Should You Smoke Shrimp At
We have found that shrimp smokes the best at 225 degrees F. You will keep them on the smoker for about 30-60 minutes or until their internal temp reaches 165 degrees F.
What Is The Best Wood To Smoke Shrimp
This is a great question and can be a little up to your personal preference. We love using a more mild wood like an alder or a fruit wood. If you like something a little stronger you might try a maple or hickory wood.
Can I Season Or Marinate The Shrimp Before Smoking
Absolutely! In the recipe we kept it very simple with salt and pepper but you can definitely add more of a seasoning or marinade, if you want. We love a good blackened seasoning or some simple lemon pepper or creole seasoning is always good too! If you are looking to try a marinade, you have to try our shrimp marinade.
How Do You Know When Smoked Shrimp Is Done
The absolute best way to know if shrimp is fully cooked is to use a meat thermometer and make sure it is 165 degrees F at the thickest part of the shrimp. Typically your shrimp will look nice and pink when it is done, but this can be harder to see if you are using a seasoning so checking the internal temp is the best, foolproof way to guarantee they are fully cooked.
Best Ways To Serve Smoked Shrimp
There are so many great ways to enjoy perfectly smoked shrimp! Here are a few ideas:
- On their own with side dishes – they can easily be served as the main dish with some smoked broccoli and smoked potatoes on the side. Nothing better than a whole meal made right on the smoker!
- Toss on a salad – we also love placing them on our Ultimate Shrimp Salad or on a Shrimp Caesar Salad.
- Enjoy on pasta – another great option is to enjoy them on pasta with alfredo sauce!
- Make a rice bowl – to keep it really simple you could make a simple shrimp rice bowl. This is one of our all-time favorites on a busy weeknight or for a simple weekend lunch!
How To Smoke Shrimp
To start things off, make sure you fully thaw your shrimp and remove their shell. Option to keep the tail on or remove it.
Then you can place the shrimp on skewers and pat them dry with a clean paper towel.
Next, drizzle or brush on some olive oil and sprinkle with kosher salt and pepper.
Now you can place the skewers on the smoker at 225 degrees F for about 30-60 minutes or until the internal temp reaches 165 degrees F.
Enjoy any way you want!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Smoked Shrimp – an easy and delicious smoked shrimp recipe with optional marinade and reverse sear instructions!
- 1 lb raw large shrimp (deveined and shell removed, tail on)
- olive oil
- kosher salt
- ground black pepper
- Preheat smoker to 225 degrees F.
- Ensure shrimp are fully thawed and pat dry with clean paper towel.
- Take a skewer and add shrimp one at a time until every shrimp is on a skewer.
- Drizzle both sides with olive oil and sprinkle both sides with kosher salt and ground black pepper.
- Place shrimp skewers directly on the grill grates and close the lid.
- Let cook 30-60 minutes or until fully cooked (shrimp is fully cooked when it reaches an internal temp of 165 degrees F).
- Remove and let rest 5 minutes.
- Carefully remove from skewers and serve however you like – we love serving them in a Shrimp Caesar Salad, Ultimate Shrimp Salad or Shrimp Rice Bowl!
- Optional Marinade: if you want to marinade your shrimp beforehand this Easy Shrimp Marinade is our favorite!
- Optional Reverse Sear Method: after you have smoked the shrimp maybe 30 minutes and they are a few degrees below fully cooked transfer them to a grill set to High Heat and sear for 30 seconds on each side (searing could also be done on the stove top in a cast iron skillet too). This will help achieve more of a char on the outside that some people will prefer.
- Remove Shells: I know a lot of flavor is in the shell, but we recommend removing it here so that the shrimp meat takes on that smokey flavor.
- Storage: store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 1/4 lb shrimp
- Calories: 49
- Sugar: 0 g
- Sodium: 327.9 mg
- Fat: 4.7 g
- Carbohydrates: 0.5 g
- Protein: 1.6 g
- Cholesterol: 46.5 mg
Keywords: smoked shrimp