How to smoke shrimp in an electric smoker?

How to smoke shrimp in an electric smoker

Unlike smoking pork chops using an electric smoker, shrimp and seafood are very easy to smoke in large quantities. I and my wife love to smoke shrimp.

When I write this article she is actually smoking shrimp in our Masterbuilt smoker for the family dinner tonight which is the best electric smoker for the money I have found that you can purchase.

Shrimp is one of the most desired seafood in our home when it comes to fish. They are small and you can do a lot with them. You can smoke them whole or cut them into bite-sized pieces. They are very easy to prepare for smoking with an electric smoker.

The key is not to overcook it and use appropriate smoking wood. I like using pecan or cherry for this type of dish due to how well they complement the flavor of shrimp/seafood.

Things you will need

– Electric smoker (I use Masterbuilt 40”)

– Hardwood chips (mesquite, hickory, etc.)

– Large aluminum pan for water bath (to prevent drying)

– Fresh jumbo shrimp

– Salt and pepper for seasoning

– Aluminum foil

Steps to smoke shrimp in an electric smoker

Step 1: Soak the wood chips. It takes about 15 minutes to get them ready and bring your temperature inside the smoker up to 250F.

Step 2: Season with salt and pepper, place on the smoker grate. Let it smoke for about 15-20 minutes.

Step 3: Rinse the shrimp under cold water. Remove the shell and devein if you like (I’ll leave that to your preference).

Step 4: Prepare two aluminum pans by placing them side by side on opposite sides of your smoker rack. Fill one pan with water to use as a water bath/liquid barrier to prevent the drying of the shrimp during the smoking process.

Divide seasoned shrimp in half (or keep whole if they are too big) and lay on top of each pan facing up (fan out the tails pointing upwards).

Cover smoker lid tightly and let it smoke for 8 minutes.

Step 5: Check on your shrimp regularly and flip them over (to prevent burning) at 4 minutes and then again at 6 minutes.

Use a cooking thermometer to check the internal temperature of the thickest part of the shrimp meat.

Stop smoking process once it reaches 140F – 155F. Let it rest for about 5-10 minutes before serving hot or cold with cocktail sauce, garlic butter, lemon juice, or any other type of dipping sauce you like.

You can also sprinkle some dried onion flakes over shrimp if you like before serving! Enjoy!

How do you know when shrimp is done? 

Look for the following things: The flesh of the shrimp should turn opaque in color, juices should run clear when pricked with a fork and internal temperature should be 140F โ€“ 155F.

Can I make this recipe in an oven or grill? 

Yes, you can easily smoke shrimp in an oven or grill! Just make sure to preheat your equipment before placing seasoned shrimp inside.

What kind of wood chips are best for smoking shrimp? 

I recommend using mesquite, hickory, cherry, and pecan for this recipe as they complement the flavor well! But go with whatever one you like/have available ๐Ÿ™‚

Can I use other types of seafood (other than Shrimp)? 

Yes, you can try smoked salmon/trout – it’s delicious! Also, lobster tails and scallops taste amazing when smoked as well.

Can I make this recipe with fresh shrimp instead of frozen ones? 

Yes, using fresh seafood is always better than frozen! You’ll need to reduce your smoking time down to 5-7 minutes total time and keep a close eye on it while cooking to prevent overcooking/drying them out.

How should I store leftover shrimp if there are any leftovers? 

You can store leftover cooked shrimp inside an airtight container in the fridge for up to 3 days.

Make sure you cover it with some plastic wrap or aluminum foil before storing it! Or freeze for later use…but not too long ๐Ÿ™‚ Frozen-cooked shrimp will last up to 6 months in the freezer.

I hope you enjoyed this post on smoking the shrimps with an electric smoker.

Feel free to check out my post on the best electric smoker for the money reviews list that will be affordable and easy to use for smoking shrimp, chicken, ribs, and other foods.

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