3 Reasons Smoked Shrimp is the Ultimate BBQ Treat
Craving smoky, tender Smoked Shrimp? Get step-by-step instructions, top seasonings, and expert tips for the best results. Try it now!
Ingredients
- Large shrimp 16-20 count 2 pounds Shell-on, deveined
- Olive oil 2 tablespoons Extra virgin preferred for robust flavor
- Garlic 4 cloves minced Fresh provides superior taste profile
- Lemon juice 2 tablespoons Freshly squeezed for vibrant acidity
- Smoked paprika 1 tablespoon Enhances and complements the smoky notes
- Cayenne pepper ¼ teaspoon Customize according to heat preference
- Brown sugar 1 tablespoon Creates perfect sweet-savory balance
- Salt 1 teaspoon Kosher or sea salt delivers better flavor
- Black pepper ½ teaspoon Freshly ground for optimal aroma
- Fresh parsley ¼ cup chopped Adds bright color and fresh finish
- Lemon wedges 1 lemon Provides tableside flavor enhancement
- Wood chips 2 cups Applewood or cherry wood offer ideal smoke profile
Instructions
- Step 1: Prepare Your ShrimpBegin with premium-quality fresh shrimp or properly thawed frozen specimens. For optimal results, maintain the shells during the smoking process as they serve as natural barriers that protect the delicate meat and effectively lock in essential moisture, resulting in exceptionally juicy smoked shrimp. Using sharp kitchen scissors, carefully cut along the back curve of each shrimp to expose and completely remove the digestive vein while strategically keeping the protective shell intact. This specialized technique preserves the shell’s moisture-retention properties while ensuring your smoked shrimp are thoroughly cleaned and prepared.
- Step 2: Create the MarinadeIn a spacious mixing bowl, combine your premium olive oil, freshly minced garlic, tangy lemon juice, aromatic smoked paprika, heat-bringing cayenne pepper, flavor-balancing brown sugar, enhancing salt, and freshly ground black pepper. Whisk these ingredients together vigorously until the sugar and salt completely dissolve into the mixture. A properly prepared marinade should display a vibrant reddish-orange hue and emit a complex, balanced aroma that harmonizes spice elements, smoky notes, and bright citrus undertones.
- Step 3: Marinate the ShrimpAdd your meticulously prepared shrimp to the bowl containing your flavorful marinade and gently toss until each piece is thoroughly and evenly coated with the seasoning mixture. Cover the bowl securely with plastic wrap and refrigerate for a brief 15-30 minute period. Unlike denser proteins that benefit from extended marination, shrimp possess delicate meat fibers that rapidly absorb flavors. Extended marination, particularly with acidic ingredients like lemon juice, can actually initiate a premature cooking process in the shrimp through acid denaturation.
- Step 4: Prepare Your SmokerWhile your shrimp absorb the marinade flavors, simultaneously prepare your smoker by preheating it to a precise temperature of 225°F (107°C). Completely submerge your selected wood chips in cool water for approximately 30 minutes, then thoroughly drain before adding them to your smoker box or aluminum foil pouch. The strategic pre-soaking creates properly moistened wood chips that will generate a consistent, steady smoke output that delicately flavors the shrimp without overwhelming their natural sweetness and subtle oceanic notes.
- Step 5: Smoke the ShrimpCarefully remove your seasoned shrimp from the marinade and thoughtfully arrange them across your smoker racks, maintaining approximately ½ inch spacing between each piece to ensure optimal smoke circulation around all surfaces. Securely close the smoker lid and diligently maintain a consistent temperature between 225-250°F (107-121°C) throughout the cooking process. Allow your shrimp to smoke for 20-25 minutes, pausing once at the halfway point to apply your reserved marinade using a basting brush. Your smoked shrimp will be perfectly done when they transform to an opaque pink color and reach a safe internal temperature of 145°F (63°C) when tested with an instant-read thermometer.
- Step 6: Rest and ServeOnce your smoked shrimp have achieved the proper temperature, transfer them immediately to an attractive serving platter and allow them to rest undisturbed for 2-3 minutes. This brief but crucial resting period enables the internal juices to redistribute evenly throughout the meat, ensuring each bite delivers moist, flavorful perfection. Complete your presentation by generously garnishing with vibrant, freshly chopped parsley and arranging fresh lemon wedges around the platter to offer a bright, acidic finishing touch that perfectly complements your masterfully prepared smoked shrimp.