Crispy Smoked Whole Shrimp: A Simple Guide to Flavorful Perfection
Nutritional value per serving
Calories200kcal
Carbs3gram
Fat5gram
Protein22gram
Ingredients
- Whole raw shrimp, shell on, deveined (choose fresh or thawed, firm and with a mild ocean smell)500 g
- Olive oil (extra virgin for best flavor)2 tbsp
- Smoked paprika (for smoky, slightly sweet flavor)1 tsp
- Garlic powder (adds aromatic depth)1 tsp
- Salt (fine sea salt preferred)1 tsp
- Black pepper, freshly ground0.5 tsp
- Lemon wedges (for serving)as needed n/a
This recipe guides you through smoking whole shrimp until they are delightfully crispy and packed with smoky flavor. Smoking shrimp whole preserves their juiciness while the smoking process adds a rich, deep taste. The total ingredient cost is approximately $15 USD (~€14, £12, ₹1200), making it an accessible treat. Each serving contains about 200 kcal, suitable for pescatarian diets. The recipe is easy to follow and takes about 40 minutes total, including preparation and cooking time. This is a great recipe for beginners who want to impress guests or enjoy a tasty snack at home.
Preparation instructions
Prepare the Shrimp
1Rinse the whole shrimp under cold water and pat them dry thoroughly with paper towels. Keeping shrimp dry helps them get crispy when smoked.
Season the Shrimp
2In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp in this mixture until they are evenly coated. This seasoning blend adds smoky and savory flavors.
Preheat the Smoker
3Preheat your smoker to 225°F (about 107°C). Use a mild wood like applewood or cherry for delicate smoke flavor. Preheating ensures the shrimp cook evenly.
Arrange Shrimp on the Rack
4Place the seasoned shrimp in a single layer on the smoker rack. Avoid overcrowding to allow smoke to circulate and make the shrimp crisp.
Smoke the Shrimp
5Smoke the shrimp at 225°F for 25-30 minutes. Check after 20 minutes to ensure even cooking. Shrimp are done when they turn pink and opaque and reach an internal temperature of 145°F (63°C). Use a food-safe thermometer for accuracy.
Finish for Extra Crispiness (Optional)
6For a crispier texture, transfer the smoked shrimp to a preheated skillet over medium heat and sauté for 2-3 minutes, turning frequently. This step adds a delicious crunch.
Serve
7Serve the crispy smoked shrimp immediately with lemon wedges. Squeezing fresh lemon juice enhances brightness and balances smoky flavors.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards for raw shrimp and other ingredients.
2Pat shrimp very dry before seasoning to help the coating stick and promote crispiness.
3If you don’t have a smoker, you can use a grill with a smoking box or create smoke with soaked wood chips in foil.
4Always confirm the internal temperature of seafood reaches 145°F (63°C) to ensure food safety.
5Serve smoked shrimp promptly. If you must store, refrigerate immediately in a covered container and consume within 24 hours.
Equipment
- Smoker (or grill with smoker box)
- Food thermometer (for safety)
- Mixing bowl
- Paper towels
- Tongs
- Skillet (if finishing in pan)
Shopping List
- [ ] Whole raw shrimp, 500g (Look for shrimp with shells on and a fresh ocean smell. Avoid those with strong fishy odors.) Approximate cost: $12
- [ ] Olive oil, extra virgin, small bottle (choose high-quality for best flavor) Approximate cost: $3
- [ ] Smoked paprika, 1 small jar (adds authentic smoky flavor) Approximate cost: $2
- [ ] Garlic powder, 1 small jar (aromatic seasoning) Approximate cost: $1.50
- [ ] Sea salt, 1 small package (choose fine grain) Approximate cost: $1
- [ ] Black pepper, 1 small grinder or jar (freshly ground preferred) Approximate cost: $2
- [ ] Lemon, fresh, 1-2 pieces (for serving) Approximate cost: $1
Total approximate cost: $15
Tips:
- Fresh shrimp are usually sold with the shell on and deveined; this helps retain moisture during smoking.
- Choose organic or cold-water shrimp for better taste if available.
- Olive oil helps the seasoning stick; do not skip it.
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely in the refrigerator and pat them very dry before seasoning.
Do I have to peel the shrimp before smoking?
No, leaving the shell on helps lock in moisture and flavor while smoking. It also makes the shrimp crispier when finished.
What wood chips are best for smoking shrimp?
Mild fruit woods like applewood or cherry complement seafood nicely without overpowering it.
How do I know when the shrimp are fully cooked?
Shrimp are cooked when they turn pink and opaque. For safety, check that the internal temperature reaches 145°F (63°C) with a food thermometer.
Can I marinate the shrimp before smoking?
Yes, but keep marinades light and quick (around 15 minutes) to avoid overpowering the shrimp's natural flavor and to prevent them from becoming mushy.