These smoked shrimp are so juicy and tender that you may not cook them any other way. This is a pretty straightforward method; you just need to let the brine and the smoker work their magic.
So, follow along and learn the best way I know how to smoke shrimp. Including what temperatures to use, seasonings and timing.
Kind of shrimp to use
The size of the shrimp plays a major role in the final outcome of this recipe. This recipe calls for large shrimp, but jumbo shrimp are even better. Smaller shrimp will cook too fast, which means minimal smoke on the shrimp.
The bigger the shrimp, the longer they can stay on the smoker. This, in turn, will help you develop a deeper smoky flavor.
Peeled and deveined shrimp are also preferred for smoking. The shells will prevent the meat from absorbing the smoke and will leave you with a faint and subtle smoke flavor. The digestive tract leaves off flavors and textures.
Seasoning for smoking shrimp
Fresh shrimp can take on a wide range of flavors. But you don’t want to overpower them with intense flavors. Below are a few of my recommendations. Just keep in mind that we are using a bine, so opt for low-sodium options.
Wood Chips: Fruit woods work best, in my opinion. They give off a light and sweet aroma, and the smoke leaves a pleasant tan color on the shrimp. If you like a stronger smoke profile, go with something like hickory or oak.
Seasonings: I like to be light-handed with added seasonings. But a few great options are Cajun seasoning, a mild BBQ dry rub, and of course, Old Bay seasoning.
Glazes: Glazing the shrimp at the end of the smoking process is a great way to add another depth of amazing flavor. Teriyaki sauce, hoisin sauce, or a tangy sweet barbecue sauce are a great option.
What temperature to smoke shrimp
The two key factors here are smoking at a low temperature with indirect heat. I like to smoke shrimp at around 150 degrees F, which is just above the cold smoking temperature range.
This is a hard temperature to maintain unless you use a pellet grill. The highest temperature that I would consider smoking at is 180 degrees F. I would only do this if my Traeger pellet smoker were broken and I was forced to use my traditional smoker. So if you want to use a wood-burning BBQ, don’t cook over direct heat and try to keep the temperature range between 150 and 180°F.
How long to smoke shrimp
As mentioned above, the temperature of your smoker dictates the final outcome. This especially applies to how long you smoke your shrimp. If you can stick to the temperatures I listed, you can count on a smoke time between 1 and 1 1/2 hours.
I like to start checking on them at around the 45-minute mark. I’m looking at the color of the shrimp along with the pliability. They need to be cooked longer if they are pale in color and rubbery to the touch. You want to cook at a low temperature, so opening the hatch to your smoker isn’t a big deal. They should be slightly firm to the touch and have a pink hue to them.
Ways to use smoked shrimp
Smoked shrimp can be served in various ways. They can be dished up as a main course. For an easy, quick dinner, I like to throw them on top of a large green salad with olive oil, lime juice, green chilis, and queso fresco. Put some warm tortillas in the mix, and you have yourself some killer shrimp tacos.
They also make for a great appetizer. Setting them out on a platter with a dipping sauce and a spread of crackers is great for parties. I like mine with melted butter, cocktail sauce, or a simple garlic butter sauce. And for something out of the box that will surprise your guests, smoked shrimp cocktail is amazing.
Lastly, if you try this easy smoked shrimp recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
More Shrimp Recipes
Smoked Shrimp
Equipment
- wood chips or pellets
Ingredients
For the Shrimp
- 3 pounds large raw shrimp peeled and deveined
For the Brine
- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 5 garlic cloves, peeled
- 1 small onion, sliced
- 1 lemon, quartered
- 1/2 cup fresh parsley
- 1/2 bunch fresh thyme
- 1 teaspoon whole black pepper (peppercorns)
- 1 bay leaf
Instructions
Make the Brine
- Place all of the ingredients for the brine in a large pot. Bring to a boil. Remove the pot from the heat. Pour the mixture into a large heatproof bowl and let it cool slightly. Place the bowl in the refrigerator and chill thoroughly. Stirring intermittently will speed this up.
Brine the Shrimp
- Place the shrimp in the chilled brine. Place a plate in the large bowl to keep the shrimp submerged. Brine for 1 hour.
Preheat Smoker
- While the shrimp are in the brine, preheat your smoker to 150 degrees F. If you can’t go that low, aim below 180 degrees F.
Dry and Smoke
- Remove the shrimp from the brine. Rinse the shrimp with cold water. Dry the shrimp off with a paper towel.
- If using a dry rub, lightly dust the shrimp. Remember that the brine contains salt, so too much seasoning will make the shrimp salty.
- Place the shrimp on the smoker rack and smoke between 1 and 1 1/2 hours. Or until they reach a rich golden color and are slightly firm to the touch.
2 thoughts on “Smoked Shrimp”
Just in time. Delicious. I added dill to the brine though.
These were great! Never thought about brining them.