Smoked Shrimp (Juicy, Flavorful, and Ready in Under an Hour)
These tender, smoky shrimp are seasoned to perfection and cooked low and slow on your pellet grill or electric smoker for incredible flavor in every bite. The easiest smoked shrimp recipe you will ever make.
The Best Smoked Shrimp You Will Ever Pull Off a Grill
If you have never smoked shrimp before, you are about to discover one of the most effortless and rewarding things you can do with your smoker on a weeknight. These shrimp come out tender, slightly smoky, kissed with garlic butter, and finished with a bright squeeze of lemon. Whether you are working with a Traeger, a Green Mountain Grills pellet smoker, an electric smoker, or a classic charcoal setup, this homemade smoked shrimp recipe is straightforward, fast, and absolutely packed with flavor.
This is the kind of recipe that disappears off the platter before you even set it down. Serve them as a crowd-pleasing appetizer, pile them over creamy grits, or toss them with pasta for a quick smoked shrimp scampi that tastes like it came from a restaurant.
Why Smoked Shrimp Work So Well
Shrimp are one of the rare proteins that actually benefit from low-and-slow cooking at a moderate smoker temperature. At 225 degrees F, the smoke has time to gently perfume the shrimp without cooking them too aggressively. The result is a texture that is plump and juicy rather than tight and rubbery, with a delicate smoky depth that you simply cannot replicate on a stovetop or under a broiler.
The key variables that separate a good batch of shrimp on the smoker from a great one are wood selection, dryness before seasoning, and timing. Get those three right and you are golden every single time.
Chef's Tip: Pat your shrimp completely dry with paper towels before tossing them in oil and seasoning. Moisture is the enemy of a good smoke ring and solid seasoning adhesion.
Choosing the Right Wood for Shrimp
Shrimp are naturally sweet and delicate, so the wood you choose matters more here than it does with beef or pork. You want mild, fruity woods that complement rather than bulldoze the shrimp.
- Applewood is the gold standard for shrimp on the smoker. Sweet, subtle, and universally loved.
- Cherry adds a slightly richer, fruitier smoke that pairs beautifully with the garlic butter finish.
- Alder is the classic Pacific Northwest choice for seafood and works brilliantly here.
- Avoid mesquite and hickory. Both are far too aggressive for something as delicate as shrimp.
If you are cooking shrimp on a Traeger or GMG smoker, a fruit blend pellet mix is your best friend.
The right tools and a quality wood pellet blend make a genuine difference when you are cooking shrimp on a smoker. A sturdy grill basket or wire rack keeps small shrimp from falling through the grates and gives you even smoke exposure on every single piece.
The Seasoning Blend
This recipe uses a bold but balanced spice rub built around smoked paprika as the base note, layered with garlic powder, onion powder, and just enough cayenne to give it a gentle kick. The shrimp get tossed in olive oil first so every grain of seasoning clings and creates a light crust as they smoke.
The garlic butter drizzle at the end is not optional. It pulls everything together and adds richness that makes this feel indulgent even though the whole dish comes together in under an hour.
Chef's Tip: For smoked shrimp scampi, skip the parsley garnish and toss the hot smoked shrimp directly into a pan of white wine, butter, and cooked linguine. It is outrageously good.
Tips for Smoking Shrimp on Any Smoker
On a pellet grill (Traeger, GMG, Pit Boss): Set it to 225 degrees F and use a fruit wood pellet. The consistent airflow on a pellet smoker means you can walk away and trust the cook.
On an electric smoker: Follow the same 225 degrees F target. Add your wood chips per the manufacturer's instructions and use a grill basket for easiest handling.
On a charcoal smoker: Bank your coals to one side and add a small chunk of applewood directly on the coals. Maintain your temperature and resist the urge to open the lid every five minutes.
No matter which smoker you are using, the shrimp are done when they are pink, opaque, and curled into a loose C shape. A tight curl means they are overcooked, so pull them the moment they look just right.
Ready to fire up the smoker? Here is the full recipe:
Smoked Shrimp (Juicy, Flavorful, and Ready in Under an Hour)
These tender, smoky shrimp are seasoned to perfection and cooked low and slow on your pellet grill or electric smoker for incredible flavor in every bite. The easiest smoked shrimp recipe you will ever make.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined, tails on
- 3 tbsp olive oil, extra virgin
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper, adjust to taste
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- 1 fresh lemon, halved, for serving
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Preheat your smoker to 225 degrees F (107 degrees C). Use mild wood chips or pellets such as applewood, cherry, or alder for the best flavor with shrimp.
Pat the shrimp completely dry with paper towels. This helps the seasoning stick and gives you a better smoke ring.
In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper until every shrimp is evenly coated.
Arrange the seasoned shrimp in a single layer on a wire rack, a grill basket, or directly on the smoker grates so air can circulate around them.
Smoke the shrimp at 225 degrees F for 25 to 30 minutes, or until they are pink, opaque, and have curled into a loose C shape. Do not overcook or they will become rubbery.
While the shrimp smoke, melt the butter in a small saucepan over low heat and stir in the minced garlic. Cook for 1 to 2 minutes until fragrant. Remove from heat.
Transfer the smoked shrimp to a serving platter. Drizzle the garlic butter generously over the top.
Finish with a squeeze of fresh lemon and a handful of chopped parsley. Serve immediately.
Equipment
- Smoker (pellet grill, electric smoker, or charcoal smoker)
- Wood chips or pellets (applewood, cherry, or alder)
- Large mixing bowl
- Wire rack or grill basket
- Small saucepan
- Instant-read thermometer
- Paper towels
- Tongs
Notes
Serving Ideas and Variations
Smoked shrimp are incredibly versatile. Here are a few ways to take them in different directions:
- As an appetizer: Serve straight off the smoker with cocktail sauce, remoulade, or extra garlic butter for dipping.
- Smoked shrimp scampi: Toss with pasta, white wine, lemon, and a generous knob of butter.
- Over grits: Spoon them over stone-ground cheddar grits for a Southern-style dinner that will absolutely wreck you in the best way.
- In tacos: Pile into warm corn tortillas with slaw and a chipotle crema.
- On a salad: Let them cool slightly and serve over arugula with a lemon vinaigrette.
However you serve them, smoked shrimp are one of those recipes that earns you a permanent spot as the most requested cook in your friend group. Make them once and you will understand why.
