Dusted with a balanced blend of spices and smoked until just cooked through, these smoked shrimp make a flavorful and satisfying main or side. The subtle smokiness takes them to the next level, pairing beautifully with grilled steaks, corn, or a fresh salad.
Serve as the centerpiece alongside a grilled filet mignon, roasted potatoes, or buttery smoked corn. These shrimp were inspired by a simple grilled shrimp recipe and work well with many summer sides.
Ingredients
Pick the best shrimp you can find—large shrimp (10–15 count per pound) give the best texture and presentation. Wild-caught shrimp tend to offer more flavor than farmed.
This seasoning mix provides color, a touch of heat, and salt to complement 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. Use a sharp knife to slice down the back to butterfly the shrimp.
- Step 2: Devein the shrimp by removing the dark intestinal tract exposed when butterflied, then rinse under cold water.
- Step 3: Rinse the shrimp well after deveining and pat dry.
- Step 4: Mix the dry spices in a small bowl. Toss shrimp with olive oil, then add the spice blend and mix until evenly coated.
- Step 5: Preheat your smoker to about 250°F and clean the grates.
- Step 6: Arrange shrimp on the smoker rack in a single layer without overlapping. Smoke for 35–40 minutes.
- Step 7: Use an instant-read thermometer to confirm an internal temperature of 145°F. If you don’t have a thermometer, look for opaque, firm shrimp with no translucent center.
- Step 8: Remove the shrimp and transfer to a platter. Serve hot with your favorite sides.
Hint: Leaving the tails on adds visual appeal and gives an optional crunchy bite—many people enjoy eating the tails.
Variations
The base seasoning gives these shrimp a pleasant balance of heat and salt. Adjust to taste:
- Less Spicy — omit the cayenne.
- Less Salty — reduce salt to 1/4 teaspoon.
The Smoker & Wood
A pellet smoker works great for this recipe, but any smoker—pellet grill, charcoal, or traditional—will do. Hickory or pecan pellets provide a nice, complementary smoke in the shrimp’s short cook time. Mild fruit woods also pair well without overpowering the seafood.
Video (Step-by-Step)
Storage
Store cooled shrimp in airtight containers in the refrigerator for 2–3 days. Reheat on a baking tray in a 300°F oven until warmed through, or use a microwave for a quick option.
Top tip
Choose wild-caught large or jumbo shrimp (10–15 count) when possible. They cook more evenly, look better on a platter, and are easier to handle on the smoker than smaller shrimp.
Serving Ideas
Smoked shrimp pair nicely with grilled ribeye or grilled chicken breast. Serve with potatoes or rice for a complete meal, or add shrimp to a chilled summer salad for a lighter option. Offer lemon wedges for squeezing—shrimp and lemon are a classic combination.
FAQ
Cook until the internal temperature reaches 145°F. Overcooking makes shrimp rubbery, so remove them promptly when done.
Pecan or hickory add a nice smoke flavor during the shrimp’s short cook time. Milder fruit woods are also good if you prefer a subtler smoke.
Yes. Cooked shrimp tails are edible and add a crunchy texture; they are harmless to eat though not highly nutritious.
Related
Looking for more recipes to try with smoked shrimp? Try the suggested sides and proteins in the related section below.
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Buttery Smoked Corn on the Cob
-
Perfectly Smoked Steak (Ribeye)
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Buttery Smoked Lobster Tails
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How to Grill Shrimp
Pairing
Favorite dishes to serve with smoked shrimp include flame-grilled mahi mahi, filet mignon, T-bone, and tomahawk steaks. They also work well on top of rice bowls, alongside roasted vegetables, or as a protein on salads.
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Flame Grilled Mahi Mahi
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Grilled Filet Mignon – The Perfect Steak
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Fire Grilled T-Bone Steak
-
Perfectly Cooked Tomahawk Steak
Smoked Shrimp
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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
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Remove the shell from the shrimp, leaving the tail on.
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Butterfly each shrimp by slicing along the back to reveal and remove the vein. Rinse shrimp and pat dry.
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Combine dry spices in a small bowl.
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Toss shrimp with olive oil, then add the spice mix and massage to coat evenly.
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Preheat the smoker to 250°F and clean the grates.
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Place shrimp directly on the grates without overlapping and smoke for 35–40 minutes. Shrimp are done at 145°F or when opaque and firm throughout.
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Serve and enjoy. If you try this recipe, consider leaving a review to share your experience.
Pro Tips
- Leave the tail on for better presentation and optional crunch.
- Large shrimp (10–15 count) are easier to cook on a smoker and look best when plated.
- Always devein shrimp for a cleaner appearance and better taste.
Nutrition
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Carbohydrates: 1 g
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Protein: 46 g
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