Perfect Smoked Shrimp Recipe on Pellet Grill (In 45 Min)

This Smoked Shrimp Recipe takes just 7 ingredients and 45 minutes to make. Most people first want to smoke chicken or brisket, but they never think about shrimp. That’s the biggest mistake. Shrimp absorbs wood smoke flavor very quickly. So it stays much juicier and picks up an amazing smoky taste. It might even taste better than the shrimp you get at a restaurant.

When I couldn’t find any new ways to make salmon, I actually tried smoking shrimp. It turned out to be a great new addition. I had already worked through a cedar plank salmon recipe and another for oven-baked salmon that our family loved both of them. But I wanted a seafood option that could be made quickly without much fuss. That’s when shrimp was the best solution. It’s also very easy to make. There’s no hassle soaking the plank. No long marinade required and it’s ready faster than anything I’ve ever made in the smoker.

I have smoked shrimp often, and this method is the one I keep coming back to. Below, you will find the exact steps, the ideal temperature, and the mistakes people often do when smoking for the first time.

Quick Highlights

• Prep time: 15 minutes
• Smoke time: 20–30 minutes
• Smoker temp: 225°F
• Best wood: apple or cherry
• Shrimp size: jumbo or large
• Yield: 4 servings

Recipe Snapshot

What Is Smoked Shrimp?

Smoked shrimp are raw shrimp that have been slowly cooked over low heat. The lower temperature allows the shrimp to absorb the smoke flavor before it’s fully cooked. Smoked shrimp takes a little longer to cook than shrimp cooked over high heat on the grill.

Many people think that smoking and grilled shrimp taste the same, just have different cooking methods. But in reality, that’s not the case. Grilling is all about high heat and charcoal. So most of the flavor is on the outside of the shrimp. Smoking is done at a low heat, slowly. This allows the wood smoke flavor to spread throughout the shrimp, not just on the outside. That’s the real difference. One cooks from the outside, and the other cooks from the inside.

Shrimp can be smoked on a pellet grill, an indirect-heat charcoal grill, or a electric or gas smoker. The method is the same in all three cases. Since shrimp is very tender, you only need to keep it on the grill for a very short time at low heat, in steady smoke.

Why You’ll Love This Smoked Shrimp Recipe

Bold, Smoky Flavor in Every Bite

It’s not just a light smoky flavor. In fact, the slow, steady cooking allows the shrimp to absorb the wood smoke flavor from the outside in. My favorite wood is apple. It gives the shrimp a nice sweet flavor. It’s not cooked quickly over high heat from a direct fire. The shrimp cooks slowly. So the smoke flavor spreads throughout the shrimp, not just on the top.

Quick and Easy Smoked Shrimp

There’s no need to marinate for a long time or mix a lot of spices. Just add the seasoning on the shrimp and put it in the smoker. The smoker will do the rest of the work. From start to finish, everything will be done in under an hour. Shrimp is quite forgiving for beginners. It’s small, so it cooks very quickly. As a result, it’s much less likely to be ruined by a slight timing mistake than a large steak would be.

Great for Any Occasion

This recipe is great for any weeknight dinner. It’s also a favorite at a backyard party. Serve the shrimp skewers as an appetizer. Serve with rice or pasta for a complete meal. You can also chop them up and add them to tacos. This is a big reason I make this shrimp for guests. It finish so quickly because it works perfectly no matter how I serve it.

Smoked Shrimp Recipe Ingredients & Equipment

Ingredients

• 1.5 lbs jumbo shrimp, peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, cut into wedges

Ingredient Notes

• Shrimp – For this recipe, raw, wild-caught shrimp is best. You can use shrimp of any size, but you may need to adjust the cooking time slightly depending on size. I don’t eat shrimp with the shells on. So for easier eating, I always peel them and remove the vein. But if you prefer, you can do that at the table. Also, don’t use precooked shrimp; reheating makes it turn rubbery.
• Olive oil – It doesn’t settle at the bottom of the spice bowl. Instead, it sticks nicely to each shrimp. If you want an even richer, more amazing flavor, try using melted butter. A good swap.
• Smoked paprika – It adds depth and a light, earthy warmth to the flavor. This flavor blends wonderfully with wood smoke, making it a major part of the overall taste.
• Garlic powder, salt, and black pepper – There aren’t any extra ingredients in this recipe. In fact, just a few simple ingredients bring out the true flavor of the shrimp and the wood smoke.
• Lemon – Don’t add before smoking. Once smoking is done, squeeze the juice just before serving. It actually mellows the strong flavor and makes the whole dish feel fresher and more vibrant.

Substitutes & Variations

Equipment

• Pellet grill, charcoal grill, or electric/gas smoker
• Wire rack or grill basket
• Instant-read thermometer
• Apple or cherry wood pellets (or wood chips if using charcoal)

Equipment Notes

Your equipment choice shapes how much smoke actually reaches the shrimp.

• Pellet grill – What I reach for most. It holds a steady 225°F without babysitting, and the flavor comes out consistent every time.
• Charcoal grill – Works well with indirect heat and a handful of wood chips on the coals. It takes more attention, but the smoke flavor is excellent.
• Electric or gas smoker – A solid option if you already own one, and any style works as long as it holds a low, steady temperature.
• Wire rack or grill basket – Shrimp are small enough to slip through most grates, so this keeps them in place and lets smoke circulate evenly.
• Instant-read thermometer – This is how you catch the 145°F mark without guessing. Don’t skip it; shrimp goes from perfect to overcooked in under a minute.
• Apple or cherry wood pellets – Both give a mild, slightly sweet smoke that won’t overpower the shrimp the way hickory or mesquite can.

Shell On or Off for Smoked Shrimp?

You can smoke shrimp with the shell on or off, and both work. Peeled shrimp take on seasoning better and are easier to eat. Shell-on shrimp stay slightly juicier because the shell protects the meat from drying out.

In my experience, peeled shrimp is the better choice for a weeknight meal. If you are serving shrimp as an appetizer with dipping sauce, shell-on works great too.

Step-by-Step: How to Make Smoked Shrimp Recipe

The real technique for smoking shrimp is to cook it over low heat at a steady temperature for a short time. There’s no searing stage and no flipping between hot and cool zones. Below is that simple method, which works wonderfully every time.

Step 1 – Prep the Shrimp

If the shrimp is frozen, thaw it completely first. Then rinse it in cold water and pat it dry with paper towels. Dried shrimp absorb the spices and smoke flavor much better than wet shrimp.

Step 2 – Season the Shrimp

First, drizzle olive oil on the shrimp. Then add smoked paprika, garlic powder, salt, and pepper, mix well. Make sure the spice coats each shrimp thoroughly. Then let them sit for 15 to 30 minutes. Since shrimp are small, they don’t need a long marinating time; marinating them any longer can make the texture soft.

Step 3 – Preheat and Load the Grill

Preheat the grill to 225°F using apple or cherry wood pellets. Then arrange the shrimp on a wire rack or in a grill basket, leaving a little space between each shrimp so the smoke can circulate evenly around them.

Step 4 – Smoke the Shrimp

Close the lid and smoke for 20 to 30 minutes, depending on size

Step 5 – Check Doneness and Serve

When shrimp is cooked, its color will be pink and opaque. Its shape will be a loose C, not an O. If it looks like an O, you’ll know the shrimp are overcooked. The FDA recommends cooking seafood, including shrimp, to an internal temperature of 145°F for food safety. Many pitmasters pull shrimp at 120–130°F so they stay more tender. However, that’s below the FDA’s recommended temperature. I cook it to 145°F, and the shrimp still stays juicy. Because as soon as it reaches that temperature, I immediately remove it from the heat. Then serve it without delay. The shrimp continues to cook for a little while even after it’s off the grates.

Health Benefits of Smoked Shrimp Recipe

Shrimp is a lean source of protein and naturally low in fat and carbs. According to the USDA FoodData Central database, cooked shrimp delivers high-quality protein along with selenium and vitamin B12. Smoking does not add calories the way frying does, since there is no oil bath involved. This recipe skips heavy sauces, so it stays light while still tasting rich from the smoke.

What to Serve With Smoked Shrimp

• Steamed rice or creamy grits
• A simple green salad
• Grilled vegetables
• Crusty bread for soaking up garlic butter
• A cold beer or crisp white wine, if you’re serving this for a cookout

If you love smoked seafood, you might also like my Honey Garlic Butter Salmon or Traeger Cedar Plank Salmon for another easy pellet grill dinner.

Nutrition Information

(Per serving, recipe makes 4 servings)

Note: Sodium is higher here due to the full teaspoon of salt — about a third of the recommended daily limit in one serving. Cut it to ½ teaspoon for a lower-sodium version.

Nutrition calculated using USDA FoodData Central values for this recipe’s exact ingredients. Actual values may vary by brand and how much seasoning sticks to the shrimp.

What I Learned Testing This Smoked Shrimp Recipe

I’ve made this Smoked Shrimp Recipe many times. I’ve done it on the Traeger, charcoal setup with a smoker box. One weekend my husband made me and my sister the judges to prove he was the grill master of the family. Actually, he thought it would be better to increase the temperature of the smoker to save time. So I said, let’s cook the shrimp in two batches. One batch at 225°F, and the other batch at about 300°F.

You can imagine what happened next! His batch cooked faster because it was hotter. But the shrimp turned out tough and a bit chewy. My batch, on the other hand, was juicy and had a much stronger smoky flavor. My sister took my side. Now whenever we use the smoker, she always asks for shrimp made this way.

At first, I made a mistake. I used to pack too many shrimp onto the rack at once. The truth is, there needs space around the shrimp for smoke to circulate, not all the shrimp turn out the same color or taste. Another thing I’ve learned is that you can’t rely on time alone. Before I take the shrimp off, I always check their pink, slightly curved appearance. Because every smoker’s timer works differently.

Smoked Shrimp Recipe Variations

Smoked Shrimp Dip

If any of the smoked shrimp survive, mix them well with soft cream cheese, a little lemon juice, and a bit of hot sauce. This makes a great shrimp dip for a party in no time.

Smoked Shrimp Salad

To make a quick smoked shrimp salad, mix chilled shrimp with greens, avocado, and a light vinaigrette until well combined. The smoky flavor stays just the same even after refrigerating.

A Few More Ways to Use Smoked Shrimp:

• Smoked shrimp tacos – Pile the shrimp into warm tortillas with cabbage slaw and a squeeze of lime.
• Smoked shrimp pasta – Toss with garlic butter and linguine for a fast weeknight dinner.
• Smoked shrimp cocktail – Chill and serve with cocktail sauce for a classic party starter.
• Smoked shrimp fried rice – Stir chopped shrimp into fried rice near the end of cooking so it doesn’t overcook.
• Smoked shrimp skewers with dipping sauce – Skip the chopping and serve straight off the skewer with garlic butter or remoulade on the side.

Expert Tips for the Best Smoky Shrimp Recipe

• Start with cold shrimp straight from the fridge; smoke sticks better to a cold surface.
• Do not skip the wire rack or grill basket, or you will lose shrimp through the grates.
• Use a mild wood like apple or cherry; hickory and mesquite can overpower shrimp fast.
• Check shrimp early, because they cook faster than most people expect.
• Squeeze fresh lemon juice over the shrimp right after smoking for brightness.

Storage & Reheating

Store leftover smoked shrimp in an airtight container in the fridge for up to three days. To reheat, warm them gently in a skillet over low heat for two to three minutes. Avoid the microwave, since it turns shrimp rubbery fast. You can also eat smoked shrimp cold, straight from the fridge, tossed into a salad or grain bowl.

Perfect Smoked Shrimp Recipe on Pellet Grill (In 45 Min)

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

214

kcal

Total time

45

minutes

This smoked shrimp recipe takes just 45 minutes and 7 ingredients to make. Low, steady heat over apple or cherry wood gives it a smoky, juicy bite that beats anything you’d order at a restaurant.

Ingredients

• 1.5 lbs jumbo shrimp, peeled and deveined, tails on

• 2 tablespoons olive oil

• 1 tablespoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon salt (or ½ teaspoon for a lower-sodium version)

• ½ teaspoon black pepper

• 1 lemon, cut into wedges

Directions

• Thaw the shrimp completely if frozen, rinse under cold water, then pat dry with a paper towel.
• Toss the shrimp with olive oil, then add the smoked paprika, garlic powder, salt, and pepper. Mix until every piece is coated. Let sit for 15 to 30 minutes.
• Preheat your pellet grill to 225°F using apple or cherry wood pellets. Place the shrimp on a wire rack or in a grill basket, spaced apart.
• Close the lid and smoke for 20 to 30 minutes, depending on shrimp size.
• The shrimp are done at an internal temperature of 145°F, when they turn pink and opaque and curl into a loose C shape. Remove immediately and serve hot with lemon wedges.

Notes

• Use a mild wood like apple or cherry — hickory and mesquite can overpower shrimp.
• Don’t skip the wire rack or grill basket, or shrimp will fall through the grates.
• Check shrimp early; they cook faster than most proteins and go from perfect to rubbery quickly.
• Leftovers keep in the fridge for up to 3 days. Reheat gently in a skillet, not the microwave.

FAQs

How Long to Smoke Shrimp at 225°F?

Most shrimp take 20 to 30 minutes at 225°F, depending on size. Jumbo shrimp usually need closer to 20–30 minutes, while smaller shrimp cook faster. Check for a pink, opaque color and a loose C shape instead of relying on the timer alone.

Can You Smoke Shrimp on a Pellet Grill?

Yes. A pellet grill is one of the easiest tools for smoking shrimp because it holds a steady 225°F with minimal effort. Any pellet grill brand, including Traeger, Pit Boss, or Z Grills, works well for this method.

Can You Smoke Shrimp From Frozen?

No, thaw shrimp first. Frozen shrimp release extra water on the smoker, which slows cooking and dilutes the seasoning. Thaw shrimp in the fridge overnight, or run them under cold water for a quicker thaw.

What to Eat With Smoked Shrimp?

Smoked shrimp goes well with rice, pasta, grits, tacos, or a simple salad. It also works as a stand-alone appetizer with cocktail sauce or garlic butter for dipping.

Is Smoked Paprika Good on Shrimp?

Yes. Smoked paprika adds a deep, smoky flavor that pairs naturally with the wood smoke from the grill. It is one of the easiest ways to boost flavor without a complicated rub.

Final Thoughts

The smoked shrimp recipe can be made with just seven ingredients. It’s even juicier and more smoky than what you’d get in a restaurant. Besides temperature, two other factors are very important. Use a mild-flavored wood, like apple or cherry. And as soon as the shrimp turn pink and curl slightly, take them off immediately. If you get those steps right, the rest will fall into place.

This is great for anyone who already loves a pellet grill, or already has a cedar plank salmon recipe in their rotation and wants another quick seafood option. Then this is absolutely perfect for you. And if you’re new to smoking, don’t go too far in the last 10 minutes. Because it goes from perfect to overcooked fast. It’s much easier to to catch than to fix.

Have you made it? Leave a note in the comments and let us know what you served it with. We’d love to hear how yours turned out.