Smoked shrimp takes about half an hour, so it's a great appetizer while bigger cuts finish. A light coat of seasoning and butter is all it needs. Serve it on its own, over grits or tucked into tacos.
The recipe
Ingredients
- 2 lb large shrimp (16–20 per lb), peeled and deveined, tails on
- 2 tbsp olive oil
- 1 1/2–2 tbsp Cajun rub or all-purpose BBQ rub
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- 1 lemon, cut into wedges
- Smoking wood: alder, apple, cherry or pecan (chips, chunks or pellets)
Steps
- If the shrimp are frozen, thaw them overnight in the refrigerator, or seal them in a bag and set it in cold water for 30–60 minutes. Keep them cold until they go on the smoker.
- Pat the shrimp dry with paper towels. Toss them with the olive oil and the rub until evenly coated.
- Set up your smoker for 225°F with alder, apple, cherry or pecan. Let the fire settle until the smoke runs thin and blue.
- Lay the shrimp in a single layer on a grill mat, perforated pan or skewers so they don't fall through the grates.
- Smoke for 25–40 minutes, flipping once halfway, until the shrimp turn pink and opaque all the way through and the thickest one reads 145°F.
- While they smoke, melt the butter with the garlic in a small pan over low heat for 2–3 minutes.
- Toss the hot shrimp with the garlic butter and parsley. Serve right away with lemon wedges.
Why this works
Shrimp are small and lean, so they cook fast and dry out if you leave them too long. A low 225°F smoke gives them time to pick up flavor before they firm up. Pulling them as soon as they are opaque keeps them snappy instead of rubbery. The garlic butter at the end adds back richness.
The seasoning
A Cajun rub is a natural fit for shrimp, with paprika, garlic and a little heat. If you want something milder, use the all-purpose BBQ rub. Go easy on salt-heavy blends, because shrimp are often brined at the plant.
Best wood
Shrimp need only a light smoke. Alder is the classic seafood wood and is very mild. Apple and cherry are a little sweeter, and pecan adds a nutty note. Skip mesquite, which can taste harsh on seafood.
How to tell it's done
Watch the color and shape. Raw shrimp are gray and see-through. Done shrimp are pink and white, opaque all the way through, and curled into a loose "C." A tight "O" shape means they went too long. The USDA safe temperature for shellfish is 145°F, which you can check in the thickest shrimp with a quick-read thermometer.
Make ahead / storage
Smoked shrimp is best fresh. Refrigerate leftovers within 2 hours and use within 2–3 days. Serve them cold in a shrimp cocktail or chop them into pasta salad.
Variations
- Shrimp and grits. Serve over creamy cheese grits with the garlic butter spooned on top.
- Bacon-wrapped. Wrap each shrimp in a half slice of par-cooked bacon and secure with a toothpick.
- Sweet heat. Brush with a little honey mixed with hot sauce in the last 5 minutes.
Keep reading
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