Smoked Shrimp Recipe
Our oh so tender, flavor packed smoked shrimp.
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Ingredients
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Brine
Shrimp
Finishing
Method
Brine
- 1
Prepare brine
In a large bowl or container, whisk together 4 cups cold water, 3 tbs kosher salt and 2 tbs granulated sugar until dissolved. Add 2 bay leaves, 1 tsp whole black peppercorns, 3 smashed garlic cloves and the thin slices from 1 lemon. Stir to combine.
- 2
Brine shrimp
Add 1 lb large shrimp (shell on, deveined) to the brine, ensuring they are fully submerged. Cover and refrigerate for 20–30 minutes. Do not brine longer than 45 minutes for large shrimp to avoid a mushy texture.
- 3
Rinse and dry
Remove shrimp from the brine, discard the brine, and rinse the shrimp briefly under cold running water. Pat shrimp very dry with paper towels — dry shrimp smoke best and develop better color and bark.
Shrimp
- 4
Season shrimp
Place the dried shrimp in a bowl. Toss with 1 tbs olive oil to coat. In a small bowl combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp freshly ground black pepper and 1 tsp lemon zest. Sprinkle the spice mix over the shrimp and toss to evenly coat.
- 5
Preheat smoker
Preheat your smoker to a stable 200°F (95°C). Use a mild wood such as apple, cherry, or pecan for a balanced smoky flavor. If using a charcoal grill, set up indirect heat and add soaked wood chips to the coals or a smoker box.
- 6
Arrange shrimp
Arrange shrimp in a single layer on a smoker rack or on skewers (if using skewers, thread 4–6 shrimp per skewer loosely so smoke circulates). Leave space between shrimp for even airflow.
- 7
Smoke shrimp
Smoke the shrimp at 200°F (95°C) until opaque and just firm, about 25–35 minutes depending on size and smoker efficiency. Internal temperature should reach 120–130°F (49–54°C). Start checking at 20 minutes to avoid overcooking.
Finishing
- 8
Finish and serve
When shrimp are done, remove from smoker and immediately brush with 2 tbs melted unsalted butter. Sprinkle with 2 tbs chopped fresh parsley and lemon zest if desired. Taste and finish with up to 1/2 tsp coarse sea salt if needed. Serve with lemon wedges for squeezing.
- 9
Serving suggestion
Serve warm as an appetizer or over rice, pasta, or a salad. Leftover smoked shrimp can be cooled completely, refrigerated in an airtight container up to 2 days, and used cold in salads or gently reheated.