Smoked Spiced Shrimp with Homemade Saskatchewan Dry Rub

These smoked spiced shrimp are flavoured with a homemade Saskatchewan dry rub for an amazing taste. The copycat Traeger blackened Saskatchewan rub is simple to prepare and you can cook these smoked shrimp to perfection on any pellet smoker or Traeger grill. Everything from the juicy shrimp themselves to the homemade blackening seasoning and cocktail sauce is just perfect.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

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Say hello to the summer, or at least the spring, with these succulent, smoked spiced shrimp. Smoked shrimp are delicious paired with crusty bread for mopping up all of those wonderful juices.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

Smoked Spiced Shrimp Ingredients

As you would expect the main ingredient is the shrimp. So, for this reason, choose some good quality ones such as Patagonian shrimp for example.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

Medium or large shrimp are best for smoking because small ones would be cooked before the pellet smoker or Traeger grill has had time to give them much of a smoky flavour.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

You also need oil, lemon juice, and parsley to flavour the shrimp. The homemade Saskatchewan dry rub is a combination of paprika, salt, pepper, brown sugar, chilli powder, mustard powder, garlic powder, rosemary, and thyme. I’m sure you can imagine how much wonderful flavour these spices are going to give to the shrimp.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

For the cocktail sauce, you will need ketchup, horseradish, lemon juice, Worcestershire sauce, and some of the copycat Traeger blackened Saskatchewan rub.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

How to Make Smoked Shrimp with Homemade Blackened Seasoning

The first step is to preheat your pellet smoker or Traeger grill with the lid down. Toss the shrimp with oil and lemon juice.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

Whisk the copycat Traeger blackened Saskatchewan rub ingredients together and set half a tablespoon aside which will go into the cocktail sauce. Toss the shrimp in the rest of the dry rub.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.

Now arrange the shrimp in one layer on a baking sheet and put it on the grill grates. The shrimp will take about 10 minutes to cook through.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.

Whisk the cocktail sauce ingredients together, then serve the smoked spiced shrimp with parsley and lemon wedges as well as the sauce.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.

How to Tell When the Shrimp are Done

Although 10 minutes is a good guideline for the cooking time when smoking shrimp, this might vary. The exact temperature of your pellet smoker or Traeger grill will affect it, as will the size of the shrimp.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.

However, you will be able to see them change colour so when they’re orange-pink they should be ready. Also bear in mind shrimp are C-shaped when cooked and O-shaped when overcooked! Cooking them for too long makes them rubbery so avoid this at all costs else you won’t enjoy the finished smoked spiced shrimp.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.

Smoked Spiced Shrimp FAQs

Can you smoke shrimp in advance?

Smoked shrimp with homemade blackening seasoning is always wonderful hot off the grill. The spices as well as the temperature contrast nicely with the creamy cocktail sauce. But what about making them ahead? Well, as long as they don’t sit out at room temperature for more than 2 hours, they should be fine in the refrigerator for up to 3 days. You could also freeze some.

How exactly does smoking work?

How exactly does smoking work?
Smoking as a cooking method has been around for centuries. Meat, shrimp and other food are cooked over a fire and wood chips go on to the fire to give a smoky aroma and taste to your food. Smoking also increases the lifespan of the food, which is why hams, briskets, whole chickens, and fish are often smoked.

With hot smoking, the food is slowly cooked while it smokes. With cold smoking, the smoke simply adds a smoky flavour. If you don’t have a smoker or Traeger grill you can always add a few drops of liquid smoke to a recipe instead and cook it using another method. The taste won’t be exactly the same but it’s an easy way to get a smoky taste if you don’t have a smoker or if the weather isn’t on your side!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this copycat Traeger blackened Saskatchewan rub.

Smoked Spiced Shrimp with Homemade Saskatchewan Dry Rub Recipe

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for smoked spiced shrimp with homemade Saskatchewan dry rub. You will love this smoked shrimp with homemade blackening seasoning.

Smoked Spiced Shrimp with Homemade Saskatchewan Dry Rub

Course: Main Course, Meals
Cuisine: American
Keyword: BBQ, seafood, smoker
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 188kcal
Author: Bella
These smoked spiced shrimp with a homemade Saskatchewan dry rub taste amazing. The copycat Traeger blackened Saskatchewan rub is simple to prepare. Everything from the juicy shrimp to the homemade blackening seasoning and cocktail sauce is just perfect.
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Ingredients

  • 2 Pounds shrimp raw, peeled, deveined
  • ½ Cup olive oil
  • 1 lemon juiced
  • 2 Tablespoon parsley fresh, chopped
  • 5 lemon wedges, for garnish

Saskatchewan Rub

  • 2 Teaspoon paprika
  • 1 Teaspoon salt
  • 1 Teaspoon peppercorn cracked
  • ½ Teaspoon black pepper
  • 2 Teaspoon brown sugar
  • ½ Teaspoon chili powder
  • 1 Teaspoon mustard powder ground
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried rosemary
  • 1 Teaspoon dried thyme

Saskatchewan Cocktail Sauce

  • 1 cup ketchup
  • 1 Tablespoon horseradish
  • ½ Tablespoon prepared saskatchewan rub
  • 1 lemon juiced
  • 1 Teaspoon Worcestershire

Instructions

  • Add pellets to auger and preheat the smoker to 350 degrees F for 15 minutes with the lid closed.
  • Add peeled shrimp to a large mixing bowl. Pour in the olive oil and lemon juice and toss to coat. In a small bowl, combine saskatchewan rub ingredients and whisk to mix. Set aside ½ tbsp to be used in the cocktail sauce. Add rub to the bowl with shrimp and toss to coat.
  • Lay shrimp out in a single layer atop a baking sheet. Place directly onto the grill grates and close the lid. Cook for 10 minutes, or until opaque.
  • While shrimp are smoking, prepare cocktail sauce. Add all ingredients to a small bowl and whisk to combine.
  • Garnish shrimp with chopped parsley and lemon wedges. Serve with cocktail sauce.

Nutrition

Calories: 188kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 586mg | Potassium: 254mg | Fiber: 3g | Sugar: 10g | Vitamin A: 344IU | Vitamin C: 55mg | Calcium: 40mg | Iron: 1mg

Notes

I recommend Patagonian shrimp for the flavor, they taste similar to lobster. They are pink when raw.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Smoked spiced shrimp is packed with incredible flavour, thanks to the homemade Saskatchewan dry rub and creamy dipping sauce. This is a great recipe for shrimp fans.

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  1. Magda Ferraro wrote:

    5 stars
    Thanks for the rub recipe! Love it so much

    Posted 3.26.22 Reply