Tossed in some Italian seasoning, garlic powder and salt, these smoked shrimp have a subtle smoke flavor but remain juicy and tender.
After getting a pellet grill last year, I've used any excuse to make smoked recipes - from smoked beef short ribs to smoked pork tenderloin to smoked spatchcock chicken.
And the latest recipe involves shrimp. I'm sure you might be asking why take the necessary time to smoke shrimp when I can grill it in about 5 minutes? Well by smoking at a low temperature, you get some additional flavor but also keep the shrimp succulent.
And while I used some Italian seasoning as the main flavor you really can mix it up by using a marinade or something like Cajun seasoning.
Best thing is this smoked shrimp recipe makes for an easy appetizer or quick dinner which can feed a crowd. Trust me when I say no one will be disappointed.
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Ingredient Notes
- Shrimp - use wild shrimp and whatever size you like. Just keep in mind the cooking time will vary. While I like peeled and deveined shrimp for ease of eating, you can also smoke them unpeeled.
- Olive oil - adds some fat and helps coat the herbs and spices to the shrimp. You can also use melted butter.
- Italian seasoning - adds a savory, earthy and slightly sweet flavor.
- Garlic powder, salt and black pepper - just enhances the flavor of the shrimp.
Step-by-Step Photos
Mix all of the rub ingredients in a bowl and toss with the shrimp and some olive oil. Preheat smoked to 225°F. Smoke the shrimp for 30-40 minutes or until pink.
FAQs
You want wood that will produce a mild smoke flavor so alder is best but a fruit wood like apple or cherry works great too.
If you've never peeled and deveined shrimp I suggest watching this video from Epicurious.
When properly cooked, the exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color.
Depending on the size of the shrimp, it can take anywhere from 30-40 minutes, however some smaller shrimp can be done even quicker. Start checking the smoked shrimp at 20 minutes to be safe.
You can never go wrong with a starch like brown butter mashed potatoes, but goat cheese risotto or rice works too. You could also serve over some pasta.
From a vegetable standpoint, I liked roasted broccoli or asparagus. And who can forget some good garlic bread.
Shrimp is one of those things that is best right after cooking but you can reheat. You want to reheat over low heat so they don't become rubbery. Reheat the smoked shrimp in a skillet over low heat with the sauce until warmed through.
Variations
While I like the herb flavor, you can really use any seasoning you like. From Cajun seasoning to a simple shrimp marinade to a BBQ rub with some BBQ sauce. It really just depends on your preference for the day.
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked shrimp. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- Add some aluminum foil to the rack so the shrimp don't fall through the spaces.
- For some brightness, squeeze some fresh lemon juice over top when the shrimp are done.
Other Shrimp Recipes
If you’ve tried this smoked shrimp recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoon olive oil
- 2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Mix rub ingredients in bowl. Toss shrimp with olive oil and rub the mix outside the shrimp.
- Preheat smoker to 225°F and line the racks with aluminum foil. Smoke shrimp for 30-40 minutes or until they turn pink.
Notes
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- Add some aluminum foil to the rack so the shrimp don't fall through the spaces.
- For some brightness, squeeze some fresh lemon juice over top when the shrimp are done.
Monika says
Have you ever put SMOKED paprika on shrimp?
It'll change your life.
TRUTH.