When I first lit up my pellet grill in the backyard, I felt like a kid again excited, hopeful, and a little unsure. I’d long dreamed of turning the ordinary dinner hour into something with a spark, and that evening I decided to try my hand at Smoked Shrimp. I watched the smoke curl and the sun practically set behind me while I seasoned the shrimp, thinking of my grandmother’s kitchen. She used to say that every dish should tell a story. So when I pulled those pink shells off the rack and tasted the garlic‑parsley kick, I knew I had a winner. That first bite of Smoked Shrimp became a turning point in my cooking life it changed the way I think about simple meals, and it reminded me that great flavor doesn’t mean hours in the kitchen.
Table of Contents
Why You’ll Love Smoked Shrimp
There are nights when you open your fridge, glance at the clock, and realize you have maybe 30 minutes until your family starts asking, “What’s for dinner?” That’s where this Smoked Shrimp recipe comes in. It taps into the magic of your smoker or pellet grill whether you’re using classic smoker cooking or a sleek pellet grill setup. When you bring out Smoker Grill Recipes, you’re doing more than just grilling; you’re elevating dinner. The shrimp cook fast, the smoke hits just right, and you’ve got Flavorful Shrimp that tastes like a treat. And if you’ve been curious about pellet grill recipes or Traeger recipes (yes, I mean one of those classic grills that folks love), this is one you’ll come back to again and again.
Smoked Shrimp
Ingredients
Equipment
Method
- Preheat your pellet grill or smoker to 225–250°F. For a regular grill, set it for indirect heat and add wood chips for smoke.
- Rinse and pat the shrimp dry. In a bowl, toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Add garlic, parsley, and lemon juice to coat.
- Arrange the shrimp in a single layer on the grill tray or foil pan to prevent them from falling through the grates.
- Close the lid and smoke until shrimp are pink and curled into a “C” shape, about 20–30 minutes.
- Remove from grill, sprinkle extra fresh parsley, and serve immediately while warm and aromatic.
Notes
Ingredients
- 1½ to 2 pounds large shrimp, peeled and deveined (tails on or off)
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- ⅓ cup fresh parsley, chopped
- 1 Tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Wood chips or pellets (apple or cherry wood work beautifully)
- Optional lemon wedges for serving
Step‑by‑Step: How to Make Smoked Shrimp
- Preheat your pellet grill or smoker to about 225–250°F. If you’re using a regular grill, set it up for indirect heat and drop in some wood chips for smoke one of the best Easy Smoker Recipes tricks.
- Rinse your shrimp and pat them dry. In a mixing bowl toss them in the olive oil, smoked paprika, garlic powder, salt and pepper. Then add the minced garlic, parsley, and lemon juice to coat. This seasoning blends the direction of grilled shrimp with garlic and parsley into our smoking method.
- Arrange the shrimp in a single layer on your grill or smoker rack. If the grates are wide, use a grill tray or foil pan so they don’t fall through. Many pellet smoker recipes suggest this.
- Close the lid and let the shrimp cook until they’re pink, curled into a relaxed “C” shape (but not too tight tight “O” means overcooked). The aroma of smoke plus garlic and parsley will start to fill the air. This usually takes about 20–30 minutes in smoker mode.
- When done, sprinkle fresh parsley over top and give a gentle toss so the garlic and parsley brighten every bite very much like grilled shrimp with garlic and parsley, but now with smoky depth.
- Serve right away while that smoky garlic aroma is still hitting strong. Maybe alongside grilled veggies, a simple rice, or some crusty bread.
Tips, Tricks & Notes
- Shrimp size matters: Larger shrimp will hold up better in the smoke and give you that “wow” texture. Smaller ones cook faster but can dry out more easily.
- Wood choice counts: Choose mild woods like apple or cherry for seafood; heavy woods like mesquite or hickory can dominate and make shrimp taste too strong.
- Don’t overcook: Overcooked shrimp become rubbery when they turn pink and firm and have that lovely smoke aura, they’re done.
- Prep ahead if you like: You can mix garlic, parsley, and lemon juice ahead of time so when the shrimp come off the smoker you’re ready to toss and serve.
- Leftovers? Sure: If you have any leftover smoked shrimp (which is rare in our house), you can toss them into salads, tacos, or a chilled shrimp dish. They’ll still carry that smoky garlic‑parsley flavor nicely.
My Grandma’s Voice in the Smoky Air
I remember my grandmother standing beside me as a kid, her skillet sizzling with garlic and butter, parsley sprinkles landing like confetti. She didn’t have a pellet smoker, but she had that “food as love” spirit. When I fired up my smoker grill for this smoked shrimp, I felt that spirit all over again only now outdoors, with smoke dancing and the night breeze carrying the scent. The dish became my signature at backyard gatherings. People ask “How did you get that flavor?” and I smile, because it’s really simple: trust your smoker, season boldly, and serve warm with love.
FAQ
Can I use frozen shrimp for Smoked Shrimp?
Yes just be sure to thaw fully and pat dry. Frozen shrimp release moisture that can soften the smoke effect, so drying is key.
Do I need a pellet smoker for this Smoked Shrimp?
No you can use a regular grill in indirect mode with wood chips. But if you love Pellet Smoker Recipes or Traeger Recipes, a pellet grill gives consistent temperature and ease, which makes smoker cooking even more fun.
How can I adapt this to be more like Grilled Shrimp With Garlic And Parsley?
If you skip the smoking element and just grill shrimp over medium heat for 3–4 minutes each side, then toss with garlic, parsley and lemon, you’ll hit the grilled-shrimp feel. But you’ll trade some of the depth of smoke for speed.
Can I add other flavors or sides to pair with this Smoked Shrimp?
Absolutely. You can pair with a citrus‑herb rice, grilled zucchini, or even tacos with slaw. Also, you can spice up the seasoning (paprika to cayenne) or toss in chopped herbs like cilantro for variation.
Final Thought
If you’re looking for a meal that turns the ordinary into something memorable, this Smoked Shrimp recipe is your go‑to. With simple ingredients, straightforward smoker cooking steps, and that bold garlic‑parsley flavor inspired by grilled shrimp with garlic and parsley, you’re offering your family or friends something special. Whether you’re drawing on your love for pellet smoker recipes or discovering the joys of smoker grill recipes for the first time, this dish invites you to slow down just a little, listen to the sizzle, and serve up something truly flavor‑filled. So fire up your pellet grill or smoker, prep those shrimp, and get ready for a dinner that’s both easy and unforgettable. Because when you bring Smoked Shrimp to the table, you’re bringing more than food you’re bringing connection.
I’m the creator of Quicky Girl Recipes, where I share easy air fryer meals, cozy comfort food, and simple recipes made for real life.
Follow me on Pinterest and Facebook for quick inspiration and everyday cooking ideas. Learn more about me here