Go Back
–+ servings
Smoked shrimp recipe

Easy Smoked Shrimp

Author: Larry White
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.
5 from 8 votes

Simplify this Recipe on Google AI
Print Recipe Pin Recipe
Servings: 4 People
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: American

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.

NOTES

  • Smoking at 225 Degrees F.: If you are unable to dial in your smoker to temperatures below 200 degrees, you have options.
    You will need to reduce the cooking time to about 30 to 40 minutes, or until they are just firm and pink. Just keep in mind that you won't get as good a smoky flavor.
  • Use large or jumbo shrimp. Small shrimp cook too fast for this method and can be overdone before they pick up much smoke. 
  • Chill the brine first. Do not add the shrimp until the brine is fully cold or you will start cooking them before they ever hit the smoker. 
  • Brine only 1 hour. Any longer and the shrimp can get too salty and start to turn mushy. 
  • Dry the shrimp well. Rinse them after brining, then pat them very dry so they take on smoke better instead of steaming on the rack. 
  • Keep the smoker low. Smoke at 150 F if you can, and stay under 180 F. If your smoker only runs around 225 F, cut the cook time to about 30 to 40 minutes.
  • Start checking early. Begin checking around the 45-minute mark and pull them when they are pink, lightly golden, plump, and just slightly firm. If they feel tight all the way through, they are at the edge of overcooked. 
  • Do not crowd the rack. Leave space between the shrimp so the smoke can move around them evenly. 
  • Store them gently. Keep leftovers in an airtight container in the refrigerator for up to 3 days and eat them cold, at room temperature, or rewarmed very gently.

Nutrition

Calories: 320kcal | Carbohydrates: 23g | Protein: 47g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 429mg | Sodium: 9029mg | Potassium: 536mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1264IU | Vitamin C: 28mg | Calcium: 238mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Seafood, Shellfish, Smoked
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!