Why You’ll Love This Recipe
This smoked shrimp recipe is perfect for seafood lovers looking for a smoky, savory dish with minimal prep time. The shrimp take on a deliciously smoky flavor without losing their delicate texture, and the seasoning adds a burst of savory richness that complements the shrimp perfectly. It’s a versatile dish that can be served as an appetizer, added to salads, or enjoyed on its own with a dipping sauce. Plus, it’s quick and easy to make, making it ideal for both casual and special occasions.
Ingredients
-
1 lb large shrimp, peeled and deveined
-
2 tbsp olive oil
-
1 tbsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1/2 tsp cayenne pepper (optional, for heat)
-
1/2 tsp salt
-
1/2 tsp black pepper
-
Lemon wedges (for serving)
-
Fresh parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat your smoker or grill to 225°F (107°C).
-
In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
-
Toss the shrimp in the seasoning mixture, ensuring they are evenly coated.
-
Place the shrimp directly on the smoker rack or grill grates, ensuring they are spaced evenly apart.
-
Smoke the shrimp for 45-60 minutes, or until they reach an internal temperature of 120°F (49°C) and have a nice smoky flavor.
-
Once done, remove the shrimp from the smoker or grill and serve immediately with lemon wedges and a sprinkle of fresh parsley.
Servings and Timing
-
Servings: 4
-
Total time: 1 hour (includes prep and cooking)
Variations
-
Spicy Smoked Shrimp: Add more cayenne pepper or a few dashes of hot sauce to increase the heat level.
-
Herbed Shrimp: Use fresh herbs like thyme, rosemary, or dill in the seasoning mix for an added layer of flavor.
-
Citrus Twist: Mix in lemon or lime zest with the seasoning to give the shrimp a fresh, citrusy kick.
-
Smoked Garlic Shrimp: Add a bit of smoked garlic powder or use fresh smoked garlic for an extra smoky taste.
Storage/Reheating
-
Storage: Store smoked shrimp in an airtight container in the refrigerator for up to 2-3 days.
-
Reheating: Reheat smoked shrimp in a skillet over low heat for a few minutes, or place them in a preheated oven at 250°F (121°C) for about 5-10 minutes until warmed through.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before seasoning and smoking.
2. Can I smoke shrimp without a smoker?
Yes, you can use a grill with indirect heat or even a stovetop smoker to achieve a similar smoky flavor.
3. What wood chips should I use for smoking shrimp?
A mild wood like applewood, cherry wood, or pecan works well for shrimp as it won’t overpower the delicate flavor of the seafood.
4. How do I know when the shrimp are done?
Shrimp are done when they reach an internal temperature of 120°F (49°C) and are opaque and slightly firm to the touch.
5. Can I marinate the shrimp before smoking?
Yes, marinating the shrimp for about 30 minutes before smoking will enhance the flavor, though it’s not necessary.
6. Can I add vegetables to the smoker with the shrimp?
Yes, you can add vegetables like peppers, onions, or zucchini to the smoker alongside the shrimp for a complete dish.
7. How do I prevent shrimp from overcooking on the smoker?
Keep an eye on the shrimp as they smoke, and ensure the temperature doesn’t go too high. Shrimp cook quickly, so checking them after 45 minutes is a good idea.
8. Can I use shrimp with the shells on?
Yes, you can smoke shrimp with the shells on, but they will take slightly longer to cook. The shells can add extra flavor while smoking.
9. What dipping sauce pairs well with smoked shrimp?
A tangy cocktail sauce, garlic butter, or a spicy aioli all pair well with smoked shrimp.
10. Can I serve smoked shrimp cold?
Yes, smoked shrimp can be served cold as a chilled appetizer or salad topping.
Conclusion
Smoked shrimp is a delightful and easy-to-make dish that offers a smoky twist on traditional shrimp. With a simple seasoning mix and minimal prep time, you can create a flavorful seafood dish that’s perfect for any occasion. Whether you’re hosting a barbecue, enjoying a weekend meal, or just craving a delicious seafood snack, this smoked shrimp recipe is sure to impress.
Print
Smoked Shrimp
- Total Time: 1hour
- Yield: 4servings
Description
Smoked shrimp offers a smoky, flavorful twist on your regular shrimp preparations. With minimal prep time, this easy recipe enhances the natural sweetness of the shrimp, making it a perfect appetizer, main dish, or snack. Whether smoked in a smoker or grilled, the smoky flavor pairs beautifully with a savory seasoning mix, making it irresistible. Ideal for casual or special occasions, this dish is versatile and perfect for seafood lovers.
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional, for heat)
1/2 tsp salt
1/2 tsp black pepper
Lemon wedges (for serving)
Fresh parsley (for garnish)
Instructions
-
Preheat your smoker or grill to 225°F (107°C).
-
In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
-
Toss the shrimp in the seasoning mixture, ensuring they’re evenly coated.
-
Place the shrimp directly on the smoker rack or grill grates, spacing them evenly.
-
Smoke the shrimp for 45-60 minutes, or until they reach an internal temperature of 120°F (49°C).
-
Remove the shrimp from the smoker or grill and serve immediately with lemon wedges and fresh parsley
Notes
-
Storage: Store smoked shrimp in an airtight container in the fridge for up to 2-3 days.
-
Reheating: Reheat in a skillet on low or in a preheated oven at 250°F (121°C) for 5-10 minutes.
-
Smoker Tips: Choose mild woods like applewood, cherry, or pecan for the best flavor.
-
Serving Suggestions: Serve with cocktail sauce, garlic butter, or spicy aioli for dipping.
- Prep Time: 10min
- Cook Time: 60min
- Category: Appetizer
- Method: Smoker or Grill
- Cuisine: Seafood
