Why You’ll Love This Recipe

Smoked shrimp is incredibly easy to prepare yet delivers bold, complex flavors that make it feel like a restaurant-quality dish. The smoking process adds a unique depth while keeping the shrimp tender and juicy. It’s a low-effort, high-reward recipe that’s perfect for entertaining or impressing guests. Plus, it’s versatile—serve it with pasta, rice, tacos, or as a standalone appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large raw shrimp (peeled and deveined, tails on or off)
Olive oil
Lemon juice
Garlic (minced)
Smoked paprika
Salt
Black pepper
Cayenne pepper (optional for heat)
Wood chips (like hickory, oak, or fruitwood for smoking)

Directions

In a large bowl, combine olive oil, lemon juice, garlic, smoked paprika, salt, black pepper, and cayenne (if using).
Add the shrimp and toss to coat evenly. Let marinate for 15–30 minutes.
Preheat your smoker to 225°F (107°C) and add your preferred wood chips.
Arrange the shrimp on a smoker rack or skewers for easy handling.
Smoke the shrimp for about 30–45 minutes or until pink, opaque, and lightly browned on the edges.
Remove from smoker and serve hot with lemon wedges, dipping sauce, or your choice of side.

Servings and timing

This recipe serves 4 as an appetizer or 2 as a main dish. Total preparation and cooking time is approximately 1 hour, including marinating and smoking.

Variations

Use a Cajun or Creole seasoning blend for a Southern twist.
Try a honey-lime marinade for a sweet and tangy flavor.
Serve with garlic butter or chipotle mayo for dipping.
Add sliced andouille sausage and smoke them together for a surf-and-turf platter.
Use different wood types like applewood for a milder, slightly sweet smoke profile.

Storage/Reheating

Store leftover smoked shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven at 300°F (150°C) until just heated through. Avoid microwaving to preserve texture. Smoked shrimp can also be eaten cold on salads or in wraps.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure they are fully thawed, peeled, and deveined before marinating and smoking.

What type of wood is best for smoking shrimp?

Mild woods like apple, cherry, or alder are great for seafood, but hickory or oak can add a bolder flavor.

How do I know when smoked shrimp is done?

Shrimp is done when it turns pink and opaque with slightly curled edges. It should reach an internal temperature of 120–125°F (49–52°C).

Can I smoke shrimp without a smoker?

Yes, you can use a grill with a smoker box or even a stovetop smoker. Add wood chips over indirect heat and cook low and slow.

Do I need to marinate the shrimp?

Marinating enhances flavor, but if you’re short on time, a quick seasoning and direct smoking still produces delicious results.

Can I make this recipe spicy?

Absolutely. Add extra cayenne pepper, red pepper flakes, or hot sauce to the marinade.

Is smoked shrimp good for meal prep?

Yes, smoked shrimp can be added to salads, pastas, or tacos throughout the week.

Should I peel the shrimp before smoking?

Peeled shrimp absorbs more marinade and smoke flavor, but unpeeled shrimp can stay juicier and are great for presentation.

Can I smoke shrimp on skewers?

Yes, skewers make them easier to handle on the smoker and help prevent them from falling through the grate.

What sides go well with smoked shrimp?

Smoked shrimp pairs well with coleslaw, grilled vegetables, rice pilaf, corn on the cob, or a light salad.

Conclusion

Smoked Shrimp is a fast, flavorful, and crowd-pleasing dish that transforms simple ingredients into something truly special. With just the right blend of spices and smoke, it’s an easy way to elevate your next barbecue or seafood night. Whether served as an appetizer or main course, this recipe is bound to become a favorite