These Smoked Shrimp Skewers are our go-to when we want something bold, smoky, and done in under 45 minutes. The lemon garlic marinade delivers big flavor, and the shrimp are smoked just long enough to develop smoke without drying out. They're perfect for a backyard BBQ, weeknight dinner, or surf-and-turf night with our smoked mac and cheese.
Smoked Shrimp Skewer Recipe
Kadeem started skewering our shrimp for better smoke circulation, and we've done it that way ever since. This dish feels fancy but comes together with pantry staples and minimal prep. Let the pellet smoker do the work while you relax or make the sides.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
How to Make Smoked Shrimp Skewers
If using wooden skewers, soak them in cold water for at least 20 minutes while you prep the shrimp.
Step 1
In a large bowl, whisk together the olive oil, lemon juice, smoked paprika, salt, black pepper, and minced garlic until well combined.
Step 2
Add the shrimp to the bowl. Toss to coat evenly, then cover and refrigerate for 30 to 60 minutes.
Step 3
Set your smoker to 225°F. We like using a mild wood like apple or a mix of oak and fruitwood for balanced flavor. Thread the shrimp onto skewers, leaving a little space between each one so the smoke can circulate evenly.
Step 4
Place the skewers directly on the smoker grates.
Step 5
Close the lid and smoke for 35-45 minutes, or until the shrimp are opaque and slightly firm.
Tips for the Best Smoked Shrimp Skewers
- Use large or jumbo shrimp so they stay juicy and hold up better on the smoker.
- Don't skip the marinade as it builds flavor in just 30 minutes.
Soak wooden skewers in water to prevent them from burning on the smoker. - Don't over-smoke your shrimp! Shrimp cook quickly and can get rubbery really fast. Check it after 35 minutes for doneness.
Serving Suggestions
These smoked shrimp skewers are really versatile and easy to build a meal around. We love serving them with this avocado cilantro dipping sauce and a side of rice or lemon herb couscous for something fresh and filling. They're also great in tacos or tossed onto salads. If we're serving these for a group, I'll often add smoked honey ginger chicken wings to the smoker at the same time for a heartier option that balances the bright, citrusy shrimp.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently heat shrimp in a skillet for 5-6 minutes. Microwaved shrimp can become rubbery, so we don't recommend this method.
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-we'd love to hear how it turned out. Your feedback helps other backyard cooks, too!
Tap stars to rate!
Smoked Shrimp Skewers (Juicy, Quick and Packed with Flavor)
See the full post for extra tips and photos
Save this Recipe!
Get the recipe link sent to your inbox!
Ingredients
- 1 pound wild caught large or jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- If using wooden skewers, soak them in cold water for at least 20 minutes.
- In a bowl, combine olive oil, lemon juice, smoked paprika, salt, pepper and garlic. Toss the shrimp in the marinade and place in the fridge for at 30 minutes-1 hour.1 pound wild caught large or jumbo shrimp, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, 2 garlic cloves
- Preheat the smoker to 225 degrees F with mild wood pellets.
- Thread the shrimp onto the skewers, leaving a little space between each shrimp so the smoke can circulate.
- Place the skewers on the smoker, close the lid and smoke for 35-45 minutes or until they are opaque.
- Serve topped with fresh parsley and lemon wedges.1 tablespoon fresh parsley
Notes
- Using smaller shrimp? Stick to 20-25 minutes of smoke time instead of 45. They cook much faster and can turn rubbery if left too long.
- We love a combo of oak and apple wood for smoking shrimp. It gives a sweet, smoky balance that's perfect for seafood.
Equipment Needed
- Skewers
- Pellet Smoker
Comments
No Comments