3 Reasons Smoked Shrimp is the Ultimate BBQ Treat

Name: Smoked Shrimp is the Ultimate BBQ Treat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Shrimp – Large or jumbo; Olive oil; Garlic powder; Paprika (smoked or sweet); Lemon juice; Salt & black pepper; Cajun seasoning; Butter; Honey or maple syrup

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The first time I tasted smoked shrimp, it was a summer evening by the lake with my family. The smell of wood smoke and the sizzle from the grill filled the air. I took one bite, and honestly, it was like a little explosion of the ocean and campfire in one. From that day, I knew this was more than a recipe it was an experience.

Why You’ll Love This Recipe

The flavor hits differently smoky, juicy, with just the right hint of spice.
Takes less than 30 minutes from start to finish (you read that right).
Works perfectly for parties, family dinners, or just when you feel fancy.
Pairs beautifully with anything salads, tacos, or even eaten solo.
Customizable: adjust the wood, spices, or sauce to match your vibe.

To Make smoked shrimp You’ll Need

Main Ingredients

Peeled shrimp in a glass bowl, with small bowls of olive oil, lime, salt, paprika, and black pepper, ready for a smoked shrimp recipe.

Shrimp – Large or jumbo, peeled and deveined. Fresh is best, but frozen works too.
Olive oil – A drizzle keeps the shrimp tender and juicy.
Garlic powder – Adds depth (you’ll thank yourself later).
Paprika (smoked or sweet) – That smoky warmth you can’t fake.
Lemon juice – Brightens the flavor like sunshine.
Salt & black pepper – Because basics matter.

Optional Flavor Boosters

Cajun seasoning – For a spicy twist.
Butter – Melted over hot shrimp for an indulgent finish.
Honey or maple syrup – Adds a subtle caramelized sweetness.

Substitutions

No olive oil? Use avocado or melted butter.
No paprika? Try chili powder or chipotle.
Not a fan of lemon? Lime does wonders.

What is smoked shrimp

Smoked shrimp are fresh shrimp cooked slowly over wood smoke, giving them a deep, savory flavor with a hint of sweetness. They’re tender, slightly smoky, and honestly addictive. Imagine that juicy, ocean fresh bite wrapped in the warmth of a campfire that’s smoked shrimp. Perfect for BBQs, parties, or when you just crave something unforgettable.

Timing

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

How to Make smoked shrimp

Step 1: Prep the Shrimp

A clear bowl holds raw, peeled shrimp seasoned with pepper. Nearby, a small bowl contains a dry rub with a whisk,

Rinse and pat dry your shrimp. Toss them in a bowl with olive oil, garlic powder, paprika, salt, pepper, and a splash of lemon juice.
Quite frankly, this step sets the stage. You want every piece coated evenly.

Pro Tip: Don’t marinate shrimp for too long 10–15 minutes max. They absorb flavors fast.

Step 2: Preheat the Smoker

Set your smoker to 225°F (107°C). Choose your wood I swear by applewood for sweetness or hickory for a deeper tone.

Pro Tip: If you use a pellet smoker like a Traeger, let it run for a few minutes before adding shrimp for that clean smoke flow.

Step 3: Arrange and Smoke

Pink-orange shrimp and sliced lemons are arranged on a wire grill grate over hot charcoal, indicating they are being or smoked shrimp

Place shrimp on skewers or in a grill basket so they don’t fall through the grates. Arrange them in a single layer.
Close the lid and let the magic happen.

Timing: About 20 minutes just until they turn pink and opaque.

Step 4: Add a Little Butter Love (Optional)

Once smoked, brush them lightly with melted butter or a honey glaze. The aroma? Unreal.
Believe it or not, this tiny step transforms the texture completely.

Step 5: Serve and Enjoy

A close-up of several smoked shrimp skewers, showing the pink-orange color and seasoning, next to a lemon wedge on a light-colored surface, highlighting a finished dish.

Remove the shrimp from the smoker. Let them rest for a few minutes.
Serve hot with a squeeze of lemon. Simple, clean, and by every sense of the word delicious.

Professional Cooking Tips

Use large shrimp. Smaller ones overcook easily.
Don’t over-smoke. Too much time = rubbery texture.
Wood choice matters. Fruitwoods bring sweetness; hickory adds punch.
Control moisture. Keep a small water pan inside your smoker.
Test one shrimp first. Taste, then adjust seasoning as needed.

How do you serve smoked shrimp

Smoked shrimp are incredibly versatile. Here are some creative ideas:

Tacos: Load them into soft tortillas with slaw and a spicy mayo drizzle.
Salads: Toss over greens with avocado and a citrus vinaigrette.
Appetizers: Serve on skewers with a garlic aioli dip.
Pasta: Mix into fettuccine Alfredo for smoky richness.
Party Platter: Combine with smoked sausage, corn, and potatoes for a Southern style feast.

To be honest with you, I’ve even eaten them cold the next day still amazing.

How to Store and Reheat

To store smoked shrimp, let them cool completely, then place them in an airtight container or zip bag. Keep them in the fridge for up to three days or freeze for up to two months. When reheating, warm gently in a skillet over low heat or a 300°F oven for a few minutes. Avoid microwaving too long; it can make the shrimp rubbery. Simple and still delicious!

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Nutritional Information

(Per Serving)

Calories: ~160
Protein: 25g
Fat: 6g
Carbs: 2g
Sugar: <1g
Sodium: 430mg
Cholesterol: 210mg

Smoked Shrimp is the Ultimate BBQ Treat

By Nancy

Craving smoky, tender Smoked Shrimp? Get step-by-step instructions, top seasonings, and expert tips for the best results. Try it now!

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American, Southern, BBQ

Servings 4

Calories 160 kcal

Ingredients

Shrimp – Large or jumbo
Olive oil
Garlic powder
Paprika smoked or sweet
Lemon juice
Salt & black pepper
Cajun seasoning
Butter
Honey or maple syrup