Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw them completely and pat dry before applying the oil and spices. Excess moisture will prevent the smoke flavor from properly penetrating the shrimp and can create a steaming effect instead of smoking.

How do I know when the shrimp are done smoking?

The shrimp will turn pink and opaque when done, typically curling into a loose "C" shape. If they curl into a tight circle, they've likely overcooked. For food safety, shrimp should reach an internal temperature of 145°F.

What's the best wood to use for smoking shrimp?

Mild woods like apple, cherry, alder, or pecan complement seafood beautifully without overpowering it. Avoid strong woods like mesquite or hickory, which can dominate the delicate flavor of shrimp.

Can I smoke the shrimp with the shells on?

Absolutely! In fact, leaving the shells on (or at least the tails) can help preserve moisture and add flavor. The spices will still penetrate, and your guests can peel them as they eat. Just increase the smoking time by about 5-10 minutes.

Smoked Shrimp Recipe

Description

Smoked shrimp is a delightful dish with a smoky, bold flavor, enhanced by a tasty blend of chili powder, garlic powder, black pepper, and salt. Perfectly juicy and cooked to perfection, it’s an excellent appetizer or addition to salads, tacos, or grilled meals. Easy to make and packed with flavor, this smoked shrimp recipe is sure to become a staple at your BBQ gatherings or weeknight dinners.

Ingredients

Units Scale

Shrimp

1 pound fresh colossal shrimp, peeled & deveined, tails removed

Oil and Seasoning

2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground black pepper

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Instructions

Preheat the Smoker
Set your smoker to 225°F, ensuring it is adequately heated and ready for the shrimp. This low temperature is ideal for infusing the shrimp with a smoky flavor while keeping them tender.
Prepare the Seasoning Mix
In a small bowl, combine chili powder, salt, garlic powder, and ground black pepper. Mix well to create a spicy and aromatic seasoning blend.
Coat the Shrimp
Place the peeled and deveined shrimp in a large bowl. Drizzle the olive oil over them and gently toss to coat. Sprinkle the prepared seasoning mix over the shrimp and toss again until the shrimp are evenly coated.
Arrange Shrimp on the Smoker
Place the seasoned shrimp directly on the smoker rack, or line the smoker rack with aluminum foil to prevent smaller shrimp from falling through the grates. Spread the shrimp out in a single layer for even cooking.
Smoke the Shrimp
Smoke the shrimp for about 60 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp as they cook quickly and could become rubbery.
Serve
Remove the shrimp from the smoker and serve immediately. Enjoy them as-is or use them as a topping for salads, tacos, or other dishes.

Notes

You can substitute colossal shrimp for jumbo or other sizes, but be sure to adjust the smoking time based on the shrimp size. Smaller shrimp will need less time.
Store any leftovers in an airtight container in the refrigerator and consume within 3 days.
Flash-frozen shrimp can be used if fresh shrimp are unavailable. Ensure they are fully thawed before cooking.
Smoking wood chips like apple, cherry, or pecan can enhance the smoky flavor. Experiment with your favorite type of wood for variation!

Nutrition

Serving Size: 1/6 of the shrimp
Calories: 110
Sugar: 0g
Sodium: 590mg
Fat: 5g
Saturated Fat: 0.8g
Unsaturated Fat: 4.2g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0.5g
Protein: 14g
Cholesterol: 130mg