These succulent shrimp are infused with a delicate smokiness, creating a mouthwatering experience that’s both elegant and delicious. Ideal as an appetizer or main course, they pair wonderfully with a variety of sides and sauces. Try them in tacos, salads, or simply on their own for a taste that’s sure to impress
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Key Ingredients
- Shrimp
- Olive Oil
- Spices
What Type of Shrimp to Use
This dish is considered a main dish so large shrimp are the best shrimp to use. The size of shrimp can vary depending on the species and where they are caught. Large and jumbo shrimp are considered to be those that are at least 21-25 count per pound. This means that there will be 21-25 or less shrimp per pound.
The common raw shrimp you will find in stores include tiger shrimp, jumbo shrimp, and wild-caught shrimp.
For taste, wild-caught shrimp are generally considered to be the best option as they have a more flavorful and firmer texture compared to farm-raised shrimp. Wild-caught shrimp are shrimp that are caught in their natural habitat in the ocean or other bodies of water, as opposed to being farmed or raised in captivity.
Farm-raised shrimp are raised in captivity on a shrimp farm. These farms can be located in ponds or in tanks on land. The shrimp are typically fed a diet of fishmeal, soy, and other ingredients, and are sometimes given antibiotics or other chemicals to prevent disease. Those chemicals are then passed into the food you eat.
I prefer wild-caught and large shrimp.
How to Season the Shrimp
I use my Homemade BBQ Seasoning and Rub. You can also use any Old Bay or any of your favorite store-bought rubs. The homemade rub has the following ingredients:
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
Do You Leave the Tails on the Shrimp?
This is completely up to you and is a matter of preference. Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on.
What Type of Skewers to Use
I love to use metal skewers because they are reusable and you don’t need to soak them ahead of time. You can also use wooden or bamboo skewers. These will need to be soaked in warm water for 20 minutes before you use them.
Dry wood is flammable and prone to fire. Wet wood has a lower chance of catching fire. You can read more about How to Soak Wooden Skewers here.
How to Thread the Skewers
I like for the shrimp tails to face the same direction on each skewer, simply for presentation. Thread the shrimp onto the skewer focusing on the thickest part of the shrimp. This will ensure the shrimp stays on the skewer.
How to Make Smoked Shrimp
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- If using bamboo or wooden skewers, soak them in water for 20 minutes prior to use. Metal skewers do not require soaking.
- Coat the grill grates with oil to prevent sticking.
- Drizzle the shrimp in olive oil and then sprinkle the spices throughout.
- Thread the shrimp onto the skewers.
- Smoke the shrimp.
Smoker Temperature
I recommend 225 degrees. That way, the shrimp cooks slowly and locks in the smokey flavor.
Cook Time/How Long to Smoke
Total cook time will vary based on the size of your shrimp. It should take 30-50 minutes.
How to Tell When the Shrimp is Done/Finished Cooking
Cooked shrimp will turn pink and opaque. The shrimp will also become firm when you touch it. Perfectly cooked shrimp usually has a C-shape, as opposed to a tightly curled O shape.
Leftovers can be stored in the fridge tightly sealed for 3-4 days.
What Flavor of Wood/Pellets to Use
I love to use apple or the Traeger Signature Blend. Here are some options:
- Alder wood: Mild, slightly sweet, and delicate smoky flavor.
- Apple, Cherry, or Peach: Fruit-flavored wood gives a mild, sweet, and fruity flavor that complements the delicate taste of shrimp.
- Mesquite: Strong, more robust wood that imparts a bold, smoky flavor.
- Pecan: Slightly sweet and nutty flavor that works well with seafood.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
The best way to reheat leftover shrimp is in a pan on medium heat with butter or oil. You can also reheat in the air fryer at 350 degrees until warm. Be careful, because the same rules regarding overcooking apply. If you heat it for too long it will be rubbery. I don’t use the microwave for this reason.
Pair With These Recipes
Smoked Sweet Potatoes
Smoked Baked Potatoes
Smoked Baked Beans
Smoked Mac and Cheese
Smoked Asparagus
More Traeger and Smoker Recipes
Smoked Shrimp
Ingredients
- 1 pound raw shrimp
- 1 teaspoon olive oil
- 1/2 teaspoon brown sugar or sweetener
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika Regular paprika is fine.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
Instructions
- If using bamboo or wooden skewers, soak them in water for 20 minutes prior to use. Metal skewers do not require soaking.
- Coat the grill grates with oil to prevent sticking.
- Preheat the smoker to 225 degrees.
- Drizzle the shrimp in olive oil and then sprinkle the spices throughout.
- Thread the shrimp onto the skewers. If you aren’t using skewers, place the shrimp onto the grill grates or into a pan.
- Smoke the shrimp for 30-50 minutes until the shrimp is pink and opaque.
