Smoked Shrimp
Smoked shrimp deliver bold wood-fired flavor in under 45 minutes. Smoke large shrimp at 225°F for 30-45 minutes until the internal temperature reaches 145°F and the shells turn pink and opaque.
Equipment
- Smoker Any type that holds a steady 225°F, such as a pellet grill or electric smoker.
- Apple or Cherry Wood Pellets or chips for a mild, sweet smoke flavor.
- Wire Rack Keeps shrimp from falling through grates and ensures even smoke circulation.
- Instant-read thermometer To verify the internal temperature reaches a food-safe 145°F.
Ingredients
For the Shrimp
- 1 lb large or jumbo shrimp 16-25 count, peeled and deveined, tails on
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
For the Garlic Butter Baste
- 3 tbsp butter melted
- 2 cloves garlic minced
- 1 tsp lemon juice freshly squeezed
Instructions
- Preheat your smoker to 225°F. Use a mild fruitwood like apple or cherry for the smoke.
- While the smoker preheats, prepare the baste and seasoning. In a small bowl, melt the butter and stir in the minced garlic and lemon juice. In a separate bowl, combine the smoked paprika, cayenne pepper, salt, and black pepper.
- Pat the shrimp completely dry with paper towels. Toss them in olive oil, then coat evenly with the prepared rub.
- Arrange the seasoned shrimp in a single layer on a wire cooling rack. Brush the shrimp with a light coat of the garlic butter baste.
- Place the wire rack on the smoker grates and smoke for 30-45 minutes. Brush with a second coat of garlic butter halfway through the cook, around the 15-20 minute mark.
- The shrimp are done when they turn pink and opaque, curl into a 'C' shape, and an instant-read thermometer registers an internal temperature of 145°F.
- Remove the shrimp from the smoker and serve immediately.
Notes
A wire cooling rack is an excellent tool for smoking shrimp. It keeps every piece elevated for even airflow and prevents small shrimp from falling through the grates.