If you’re seeking bold flavor that’s effortless yet irresistibly impressive, this Smoked Shrimp Recipe delivers in every savory bite. Fresh, plump shrimp soak up the aromatic notes of smoked paprika and garlic, then get kissed with subtle wood smoke until they’re juicy and golden at the edges. It’s a spectacular way to transform simple seafood into an unforgettable meal, whether you’re feeding a crowd at a backyard cookout or spicing up a weeknight dinner. This dish wins hearts not just for its taste, but for how easy it is to prepare — you’ll be reaching for your smoker again and again!
Ingredients You’ll Need
This Smoked Shrimp Recipe comes together with just a handful of kitchen staples. Each ingredient pulls its weight, creating layers of flavor and a perfect balance of heat, smokiness, and freshness. Here’s what you’ll need, and why each one matters.
- Large shrimp (1 pound, peeled and deveined, tails on): Choose 16/20 count for juicy, meaty bites that hold up beautifully on the smoker.
- Olive oil (2 tablespoons): Helps the spices adhere and keeps the shrimp succulent as they smoke.
- Smoked paprika (1 teaspoon): Adds a rich, woodsy smokiness that’s key to the dish’s signature flavor.
- Garlic powder (1/2 teaspoon): Brings a savory backbone to the mix without overpowering the shrimp.
- Onion powder (1/2 teaspoon): Rounds out the seasoning blend and deepens the overall taste.
- Cayenne pepper (1/4 teaspoon, optional): For those who crave a gentle heat that doesn’t overwhelm the palate.
- Salt and black pepper (to taste): These humble staples bring the flavors to life and make everything pop.
- Lemon wedges (for serving): A bright, zesty finish that beautifully balances the smokiness.
- Chopped parsley (optional, for garnish): Adds a burst of color and a hint of fresh, herby flavor.
How to Make Smoked Shrimp Recipe
Step 1: Preheat the Smoker
Start by getting your smoker set to 225°F. This low, steady heat is perfect for infusing the shrimp with smoky flavor without drying them out. If you like to play around with flavor, now is the time to choose your wood chips — hickory gives a stronger, classic BBQ aroma, while applewood or cherry create a slightly sweeter, more delicate smoke. Take a moment to savor that scent as your smoker comes up to temperature!
Step 2: Season the Shrimp
Place your cleaned, patted-dry shrimp in a large mixing bowl. Drizzle them with olive oil first, ensuring every piece gets coated. Then sprinkle on the smoked paprika, garlic powder, onion powder, cayenne if you want a little background heat, and a generous pinch of salt and black pepper. Use your hands or a spatula to toss and turn the shrimp until each one looks vibrantly colored and beautifully seasoned from head to tail.
Step 3: Arrange for Smoking
Lay your seasoned shrimp out in a single layer on a grill tray, a wire rack, or a sheet of foil poked with holes to let the smoke swirl around them. Space is important here: you want each shrimp to get equal love from the smoky air, so avoid overcrowding. The anticipation as you arrange these plump beauties is half the fun!
Step 4: Smoke the Shrimp
Slide your tray into the smoker and close the lid. Let the shrimp soak up that gentle, aromatic haze for 30 to 45 minutes. You’re looking for the shrimp to turn pink and opaque, with slightly golden edges and a hint of char. They should feel firm but juicy to the touch. Resist the urge to peek too often — every opening of the lid lets precious smoke escape!
Step 5: Serve and Enjoy
Once the shrimp are perfect, take them out and give them a generous squeeze of lemon while they’re still hot. Sprinkle with chopped parsley if you’re feeling fancy. These smoked shrimp are best enjoyed right away, so gather everyone at the table and dig in. If you happen to sneak a taste straight from the tray, I won’t tell!
How to Serve Smoked Shrimp Recipe
Garnishes
The finishing touches bring the Smoked Shrimp Recipe together visually and in flavor. Lemon wedges are a must — their acidity brings out the shrimp’s sweet, smoky notes and brightens each bite. Chopped parsley gives a fresh, green pop that looks gorgeous, while a sprinkle of flaky sea salt over the top can add little bursts of briny crunch. For a little extra kick, add a dash of hot sauce or a swirl of garlic butter on the side.
Side Dishes
This dish plays nicely with a range of sides. I adore serving smoked shrimp over a bed of fluffy jasmine rice or a chilled grain salad, letting those warm, smoky juices soak in. For low-carb fans, try cauliflower rice or a lightly dressed cucumber salad. Crusty bread is also wonderful to mop up any flavorful drippings, and creamy coleslaw makes a lovely, refreshing contrast.
Creative Ways to Present
Think outside the (shrimp) box by layering these shrimp in tacos with cabbage slaw and lime crema, or pile them onto crostini for an easy party appetizer. They’re incredible tossed with warm pasta and a squeeze of lemon, or scattered over a hearty green salad. For a fun backyard vibe, thread shrimp onto skewers with veggies and serve straight from the grill tray for easy sharing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the smoked shrimp cool to room temperature, then transfer them to an airtight container. Store them in the refrigerator for up to two days. This Smoked Shrimp Recipe is just as wonderful cold, making it fantastic for quick salads or next-day lunches.
Freezing
The smoked shrimp freeze surprisingly well! Arrange the cooled shrimp in a single layer on a baking sheet, freeze until solid, then gather them into a zip-top bag. This prevents clumping and preserves their best texture. They’ll keep in the freezer for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
To gently reheat, place shrimp in a low oven (around 250°F) for 5 to 7 minutes, or warm them in a covered skillet over medium-low heat just until heated through. Avoid microwaving or high heat, which can make them rubbery. If you’re adding them to pasta or grain bowls, let the residual warmth from the dish reheat them for perfectly tender results.
FAQs
Can I make this Smoked Shrimp Recipe without a smoker?
Absolutely! If you don’t have a smoker, a grill with a smoker box or a foil packet of wood chips will do the trick. You can also add liquid smoke to your spice blend and bake the shrimp in a 225°F oven to get a similar effect.
How do I know when the shrimp are done?
Look for shrimp that are pink and opaque throughout with slightly golden edges. The shrimp should curl into a loose “C” shape and feel firm yet juicy. Overcooked shrimp become stiff and rubbery, so rely on these visual cues for best results.
Which wood chips are best for this Smoked Shrimp Recipe?
Mild woods like apple, cherry, or pecan are great for seafood, letting the shrimp’s flavor shine. Hickory or oak work if you want a more robust result. Avoid mesquite, which can overpower delicate shrimp.
Can I use frozen shrimp?
Yes! Just be sure to thaw them completely and pat dry with paper towels before seasoning. Excess moisture can prevent the shrimp from absorbing smoke and spices properly.
How can I make this recipe spicier or milder?
The heat is totally under your control. Simply increase the cayenne for more kick, or omit it entirely for a milder Smoked Shrimp Recipe. Want more zing? Try adding a pinch of chili powder or your favorite hot sauce to the marinade.
Final Thoughts
I hope this Smoked Shrimp Recipe becomes one of your go-to favorites as it has for my family and friends. It’s that rare combination of stunning flavor and effortless prep that makes every gathering feel special. Grab some fresh shrimp, fire up your smoker, and dive in — you deserve a meal that’s this delicious and memorable!
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Smoked Shrimp Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Smoked Shrimp Recipe is a delicious and flavorful dish that is perfect for a barbecue or a special dinner. The shrimp are seasoned with smoked paprika and other spices, then smoked to perfection for a mouthwatering meal.
Ingredients
Ingredients:
- 1 pound large shrimp (peeled and deveined, tails on)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Lemon wedges for serving
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Smoker: Preheat your smoker to 225°F.
- Season the Shrimp: In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper until evenly coated.
- Cook the Shrimp: Arrange the shrimp in a single layer on a grill tray, wire rack, or sheet of aluminum foil with holes poked in it. Place the shrimp in the smoker and cook for 30 to 45 minutes, or until the shrimp are pink, firm, and slightly golden around the edges.
- Serve: Remove from the smoker and serve immediately with lemon wedges and chopped parsley if desired.
Notes
- Use larger shrimp (16/20 count) for best texture.
- These are great served on their own, over rice, or in tacos.
- Add wood chips like hickory, applewood, or cherry for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pound
- Calories: 170
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 170 mg
