This smoked shrimp recipe is one of the best ways I know to get a good smoke flavor on shrimp without drying them out. The brine gives them a little protection so the shrimp can stay on the smoker longer, which equals more flavor.
Use large shrimp at a minimum. Jumbo shrimp are even better. I’m lucky enough to live down the street from the shrimp docks, where I usually have this option. Small shrimp cook too fast for this method, and by the time they taste smoky, they are usually already overdone. But if that’s all you have access to, they will work.
Why This Recipe Works
This recipe includes a brine. It seasons the shrimp and gives you a little wiggle room when cooking. If you overshoot the cooking time by a few degrees, the brine helps the shrimp retain some moisture.
Even though we are using a brine, I still don’t like to use small shrimp. Smaller shrimp cook before getting any real smoke flavor. So I like to use large or jumbo shrimp. The larger-sized shrimp can sit in that low heat longer without ruining their texture.
Bigger shrimp are also easier to cook peeled. When cooking smaller shrimp, I like to leave their shells on to help protect the meat. Peeled shrimp will take on smoke better, and once they come off the smoker, they are ready to eat.
Key Ingredients
Large or jumbo shrimp
Use large shrimp. Jumbo shrimp are better if you can get them. Smaller shrimp are not my first choice here. They cook too fast and do not stay on the smoker long enough to build much flavor.
The brine
The brine is a simple workhorse.
Water, salt, sugar, garlic, onion, lemon, parsley, thyme, peppercorns, and bay give the shrimp some seasoning before they ever see smoke. You are not trying to cure them. You just want them seasoned and a little better protected.
Wood
Fruit woods are the best fit here.
Apple, cherry, and pecan all work well because they produce lighter smoke. Shrimp do not need anything too heavy. Hickory and oak will work, but they can overpower the flavors fast.
Extra seasoning
If you want another layer, keep it light.
Old Bay, Cajun seasoning, or a mild barbecue rub all work. Just remember the shrimp were brined, so too much seasoning can make them salty in a hurry.
How to Make It
1. Make the brine
Place all of the brine ingredients in a large pot and bring them to a boil.
Remove the pot from the heat and pour the brine into a large heatproof bowl. Chill it completely before you add the shrimp. Stirring it every now and then will help it cool faster.
2. Brine the shrimp
Place the shrimp in the cold brine and keep them submerged. A plate set on top works fine for that. Brine them for 1 hour. Any longer, and they can become too salty, and the texture can become mushy.
3. Preheat the smoker
While the shrimp brine, preheat your smoker to 150°F.
If your smoker will not hold that low, keep it as low as you can and stay under 180°F. Pellet grills make this easier, but other smokers will still work if you keep the heat indirect and keep a close eye.
4. Dry the shrimp
Remove the shrimp from the brine, rinse them with cold water, and pat them dry with paper towels. Wet shrimp smoke poorly. Drying them is key.
If you want to add a dry seasoning, do it now, but keep it light.
5. Smoke the shrimp
Place the shrimp on the smoker rack in a single layer.
Smoke them for 1 to 1 1/2 hours, depending on the size of the shrimp and how steady your smoker runs. Start checking around the 45-minute mark.
You are looking for shrimp that have turned pink with a light golden color from the smoke. They should feel plump and slightly firm, but not tight. If they are still pale and soft, keep going. If they start to feel firm all the way through, you are close and should not wander off.
6. Serve
Serve them warm, room temperature, or chilled. They are good straight off the smoker, but they are just as useful cold for shrimp cocktail, salads, and appetizers.
Cooking Tips and Notes
Below are a few recommended tips and notes before you get started with the recipe.
- Don’t use a warm brine. Chill the brine first, or you will start cooking the shrimp. This will also change the shrimp’s texture.
- Dry the shrimp well before smoking. Shrimp that are dry to the touch will develop a much better smoke flavor profile.
- Do not crowd the racks. Leave room for the smoke to move around the shrimp.
- Start checking early. Shrimp can overcook quickly. So keep an eye on your smoker, especially if it’s known to spike in temperature.
- Electric smokers make temperature regulation easier. Holding steady low temperatures is key. Both pellet grills and wood chip smokers do a pretty good job at this.
Serving Suggestions
Smoked shrimp are easy to work into a meal. Below are some of my favorite ways to use them.
- Chilled for smoked shrimp cocktail
- Served on a shellfish tower alongside my smoked oysters.
- With melted butter or garlic butter sauce
- Over a green salad with lime juice and olive oil
- Stuffed inside warm tortillas for shrimp tacos
Storage and Leftovers
- Store leftover smoked shrimp in an airtight container in the refrigerator for up to 3 days.
- They are best cold or brought back to room temperature.
- If you do want to warm them, do it gently. Reheating them for too long will ruin the texture.
FAQs
The method is the same as any pellet grill. Preheat low, keep the heat indirect, dry the brined shrimp beforehand, and smoke them in a single layer until they are pink, lightly golden, and just firm.
For this recipe, I like to stay around 150°F and try not to go over 180°F. That gives the shrimp more time to pick up smoke without tightening up too fast.
More Shrimp Recipes
Below are a few of my favorite shrimp dishes. For more ideas, check out my complete collection of shellfish recipes.
If you make this smoked shrimp recipe, drop a comment or leave a review. And if you have any cooking questions regarding shrimp or want to share your latest creations, give me a shout on Instagram at @larry__white.
Easy 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 peppercorns
- 1 bay leaf
Instructions
- Place all of the brine ingredients in a large pot and bring to a boil.
- Remove from the heat, pour into a large heatproof bowl, and chill thoroughly.
- Place the shrimp in the chilled brine and keep them submerged. Brine for 1 hour.
- Preheat your smoker to 150°F. If you cannot go that low, stay below 180°F.
- Remove the shrimp from the brine, rinse with cold water, and pat dry with paper towels.
- If using a dry seasoning, lightly dust the shrimp.
- Place the shrimp on the smoker rack in a single layer.
- Smoke for 1 to 1 1/2 hours, or until the shrimp are lightly golden, pink, and slightly firm to the touch.
2 thoughts on “Easy Smoked Shrimp”
Just in time. Delicious. I added dill to the brine though.
These were great! Never thought about brining them.