Learn how to make smoked shrimp with amazing flavor. This healthy recipe with 15 minutes prep makes a stunning presentation.
Even though I didn’t eat smoked meat as a child, I’ve grown to love our Traeger pellet smoker in the two years we’ve had it. There’s nothing better than a smoked dinner, whether it’s pulled pork, meatloaf, or a whole chicken.
Today we’re talking all about how to smoke shrimp. It’s a fun way to use the smoker, and it would be great for a date night or as a tasty appetizer for guests. Table of Contents.
Smoking shrimp is a unique way to add flavor to this tasty seafood. The smoky aroma and charred edges take shrimp from boring to sensational. While smoking temps for larger cuts of meat like brisket or pork shoulder usually need to stay low, around 225 F, shrimp cooks much more quickly. A higher temperature of 250 degrees F yields tender, juicy shrimp in less time.
Why Smoke Shrimp at 250 Degrees
Shrimp has very little connective tissue so it does not need to break down collagen like tough cuts of meat. The higher heat helps it cook faster. Smoking shrimp between 225 and 250 F strikes a balance between imparting smoke flavor and cooking the shrimp just right. Any hotter may lead to dried out, rubbery shrimp.
At 250 degrees F, the outside develops a nice char while the inside cooks gently. Smoking times are shortened since the shrimp cooks more quickly at the higher temperature. Less time in the smoker also prevents the delicate shrimp from drying out.
Tips for Smoking Shrimp at 250 Degrees
Follow these tips for perfect smoked shrimp every time:
- Choose raw, shell on shrimp for maximum flavor and juice retention
- Season simply with olive oil, smoked paprika, garlic, lemon, and parsley
- Use a baking sheet or grill tray to prevent shrimp falling through the grates
- Allow at least 1 inch between shrimp for even smoking
- Resist the urge to flip the shrimp while smoking
- Remove shrimp once opaque and pink throughout, about 45 minutes
Smoking shrimp with the shell on helps retain moisture so the shrimp stays tender and does not dry out. Be sure to source high quality, fresh shrimp for the best results. Farm raised shrimp from the US or Gulf of Mexico works very well.
Step-By-Step Guide to Smoking Shrimp at 250°F
Follow these simple steps for smoking shrimp at 250 degrees F
1. Prep the Smoker
Prepare the smoker by filling the water pan and bringing the temperature up to 250 F. Soak wood chips if needed. For electric smokers, no soaking is required.
Use apple, cherry, pecan, or alder wood for milder smoke flavor that pairs nicely with seafood. Avoid very strong smoke like hickory or mesquite that may overpower the shrimp
2. Season the Shrimp
Rinse shrimp under cool water and pat dry. Season simply with olive oil, smoked paprika, garlic powder, salt, pepper, lemon juice and parsley. Coat evenly and allow to sit 5-10 minutes.
3. Smoke the Shrimp
Transfer seasoned shrimp to a baking sheet or silicone grill mat. Place in the smoker, being careful not to overcrowd. Allow at least 1 inch between shrimp for even smoking.
Smoke the shrimp with the lid closed until opaque and pink throughout, about 45 minutes. Resist the urge to flip them while smoking.
4. Rest and Serve
Remove shrimp from the smoker and let rest 5 minutes before serving. Serve the smoked shrimp while still warm with lemon wedges, barbecue sauce, or cocktail sauce for dipping.
Smoked shrimp also makes amazing tacos, shrimp salad, or pasta tosssed with garlic butter. Leftovers will keep 3-4 days refrigerated. Reheat gently before serving.
Troubleshooting Smoked Shrimp
Smoking shrimp does take some finesse. Follow these tips if your shrimp turns out overcooked or underdone:
Undercooked – Return to the smoker for 5-10 minutes until opaque and cooked through. Check temperature with an instant read thermometer if needed.
Overcooked – Unfortunately overcooked shrimp cannot be salvaged. Next time, try reducing the smoking time by 5-10 minutes.
Too Smokey – Soak wood chips less time or use milder woods like apple or pecan next time.
Dry or Rubbery – Brine shrimp in saltwater for 30 minutes before smoking to increase moisture. Or, smoke with the shells on.
Tips for Leftover Smoked Shrimp
Smoked shrimp makes amazing appetizers like shrimp cocktail or shrimp dip. For entrees, toss into pasta or make tacos, sandwiches, or shrimp salad.
Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or simmered in broth or barbecue sauce.
The smoky flavor increases over time so smoked shrimp is even better the next day! Simply reheat and enjoy.
More Delicious Smoked Seafood Recipes
- Smoked Salmon Dip
- Smoked Trout Salad with Apple and Walnuts
- Cajun Smoked Oysters
- Smoked Scallop Ceviche
- Smoked Mussels with White Wine and Garlic
Take your seafood recipes to new heights with smoking! Follow these tips for smoking shrimp perfectly at 250 degrees. Let the savory smoke work its magic to take shrimp from bland to bold.
What is the best wood to smoke shrimp with?
Experiment with different kinds of wood as each variety lends its own unique flavor. In general, apple and cherry pair very well with seafood. I love the sweet fruit flavor with the spicy seasonings on the shrimp.
It’s important that the hickory smokes these quickly because they’re only on the smoker for an hour.
How to Season Shrimp
I wanted to season this shrimp with seasonings that I knew you’d have on hand. You’ll need chili powder, garlic powder, salt and black pepper. You can adjust the heat with the amount of pepper and chili powder you use.
- A touch of Italy can be added to the shrimp with oregano, basil, and garlic powder.
- It also tastes great with rosemary, garlic, and lemon juice (or lime juice).
- Cajun seasoning is delicious on shrimp.
- You can also add smoked paprika to make the smoke flavor stronger.
How To Make Smoked Shrimp On A Pit Boss Pellet Grill | Baller BBQ
FAQ
How long to smoke shrimp at 250 pit boss?
How long do shrimp take to smoke?
How long to grill shrimp at 350?
How long do you smoke shrimp in a smoker?
Heat up smoker to 250°F and add a couple of bits of hickory wood to your coals. Place the shrimp pan on your smoker grates, close the lid, and cook for 20-30 minutes. Toss the shrimp with tongs at around the 10-minute mark. At around the 30-minute mark, the shrimp should have developed a beautiful pink color and a smokey flavor.
How long do you smoke shrimp in a crock pot?
Preheat the smoker to between 225°F and 250°F. Open the top vent. When the smoker is up to temperature, squeeze 1/2 the lemon juice over the shrimp and place the pan in the smoker. Cook for 15 minutes. Give the shrimp a stir. Cook for another 15 minutes until the shrimp is an opaque pink.
Can you smoke shrimp in an electric smoker?
However, if you have an electric smoker, make sure to check the steam pot and keep it filled with water. Maintaining a high moisture content within the smoker is important. Note: You can always use skewers when cooking shrimp. Simply place the skewers on the smoker going the opposite direction of the grates to smoke the shrimp.
How do you smoke Greek shrimp in a Masterbuilt smoker?
Learn how to smoke perfect Greek style shrimp in your Masterbuilt smoker. Prepare the smoker by adding wood chips to the tray and water to the bowl. Preheat the smoker to between 225°F and 250°F. Open the top vent. If frozen, defrost the shrimp. Peel and devein the shrimp if not already prepared. Pat the shrimp dry.