This Smoked Shrimp on Pellet Grill is soft, tender, and flavorful. Simply marinate for 15-30 minutes, then pop it on the grill for another 30 minutes and that's it! Serve it with cocktail sauce, on a salad, or in shrimp tacos!
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I think these pellet smoked shrimp are some of the best-tasting shrimp I have ever had. Each bite almost melts in your mouth. They are perfect for an easy appetizer or quick dinner and are absolutely delicious served with homemade yum yum sauce for dipping.
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Why I Love Smoked Shrimp On Pellet Grill
- Super Flavorful & Tender. A simple marinade infuses the shrimp with delicious flavor; then the delicate smoke elevates the flavor even more.
- Super Easy. After mixing the marinade up, the pellet grill does the rest of the work for you.
- A Crowd Pleaser. This smoked shrimp is a favorite whether served with cocktail sauce, on a green salad, stuffed in shrimp tacos, or with Traeger Smoked Steak.
Ingredient Notes
- Shrimp. I used jumbo shrimp, peeled with the tails removed, but you can use any size shrimp, fresh or frozen shrimp, or shrimp with the tail on if you prefer. If using frozen shrimp, defrost completely first.
- Olive oil. This helps keep the shrimp moist while smoking. Substitute with avocado oil or vegetable oil.
- Lemon juice. Adds a nice pop of flavor. Use lime juice if you like.
- Seasonings. I used a simple but effective blend of garlic powder, onion powder, sea salt, and black pepper. Feel free to use your favorite seasonings.
How To Smoke Shrimp On Pellet Grill
This is a simple step-by-step guide. For exact instructions, jump to the printable recipe card or video below.
- Dry the shrimp with a paper towel. In a large bowl, toss the shrimp with olive oil, lemon juice, garlic powder, onion powder, sea salt, and black pepper. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 15-30 minutes.
- Preheat your pellet grill to 225 degrees F. Place marinated shrimp on a grilling rack. You can also use a cast iron skillet or foil pan or make your own out of a sheet of aluminum foil.
- Place the shrimp in the pellet grill. Close the lid and smoke the shrimp until it turns pink, which means it is fully cooked.
- Remove the shrimp from the smoker and serve right away with your favorite sides or dipping sauces. Enjoy!
Variations
- Spicy: To add a little kick, add red pepper flakes, chili powder, or Cajun seasoning. You can also serve the smoked shrimp with a side of hot sauce for dipping.
- Sweet: Add a tablespoon of brown sugar or coconut sugar to sweeten them up a bit.
- Saucy: Brush the shrimp with BBQ sauce during the last few minutes of smoking time.
- Buttery: Brush with melted butter before serving and garnish with chopped fresh parsley.
How To Serve Smoked Shrimp
Serve as an appetizer with cocktail sauce or in shrimp cocktail. You can also serve them on a green salad, or toss with garlic and butter sauce to make shrimp scampi.
Another option is to toss them with pasta, sun-dried tomatoes, and basil, or serve spicy smoked shrimp on top of grilled pizza.
Equipment
To make this easy shrimp recipe, you will need a smoker. There are many different models and types of smokers, and they may cook differently.
I made this recipe on my Pit Boss pellet smoker. However, you can also use any other smoker, such as a Traeger pellet smoker, Char-Broil, Master Chef, ZGrill, Lousiana grill, Big Green Egg, or Masterbuilt electric smoker.
Storage Tips
Refrigerator: Store leftover shrimp in an airtight container for up to 2 days.
Freezer: Freeze the smoked shrimp for up to 2 months in a Ziploc bag.
Top 3 Tips
- Leave space between the shrimp on the grill rack.
- The time it takes to smoke the shrimp will depend on the size of your shrimp. Smaller shrimp will take less time than larger shrimp.
- Remove the shrimp from the smoker when they are pink and slightly opaque.
Recipe FAQ's
Shrimp are cooked when they reach an internal temperature of 120°F with a meat thermometer. You can also judge doneness by the shrimp's appearance. When properly cooked, shrimp will be pink.
The best way to keep shrimp from drying out on the grill is to marinate them before grilling and smoke them on low heat.
The ideal temperature for smoking shrimp is 225 degrees Fahrenheit.
I like to use hickory, mesquite, oak, pecan, Signature Blend, or Competition blend.
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Printable Recipe
Smoked Shrimp on Pellet Grill
Equipment
- Pellet grill
Ingredients
- 1 pound shrimp peeled
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Use a paper towel to dry the shrimp. Place shrimp in a large bowl and toss with olive oil, lemon juice, garlic powder, onion powder, sea salt, and black pepper. Cover with plastic wrap and place in the refrigerator to marinade for 15-30 minutes.
- Preheat your pellet grill to 225℉.
- Arrange marinated shrimp on a grilling rack, cast iron pan, or aluminum pan, or make your own out of a sheet of aluminum foil.
- Place the grilling rack with the shrimp on the pellet grill. Close the lid and smoke the shrimp until they turn pink.
- Remove the shrimp from the smoker and serve immediately with a squeeze of fresh lemon and your favorite sides or dipping sauce. Enjoy!
Video
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Notes
- Leave space between the shrimp on the grill rack.
- The time it takes to smoke the shrimp will depend on the size of your shrimp. Smaller shrimp will take less time than larger shrimp.
- Remove the shrimp from the smoker when they are pink and slightly opaque. The internal temperature will be 120℉ when they are fully cooked.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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