This post may contain affiliate links, please see the privacy policy for details.
Juicy, flavorful and infused with wood-fired goodness, smoked shrimp is a game-changer for any backyard cookout or seafood lover. This recipe combines plump, seasoned shrimp with a custom Saskatchewan rub and a tangy homemade cocktail sauce for dipping. Smoked at a high temperature for just the right amount of time, the shrimp turn out perfectly tender with a smoky finish. Easy to prepare and impressive to serve, this dish is a sure hit for casual gatherings or weekend grilling.
This smoked shrimp recipe features juicy plump shrimp coated in a flavorful rub, grilled to smoky perfection and served with a bold Saskatchewan cocktail sauce.
If you’re a serious shrimp fan, you might also enjoy shrimp sunny side up omelet, Cajun shrimp pasta, shrimp linguine or one of these shrimp recipes.
Why You’ll Love It
Big flavor: The homemade rub adds bold, smoky seasoning to every bite.
Quick to cook: The shrimp are ready in minutes on a hot smoker.
Impressive presentation: Garnished with fresh parsley and lemon, they look as good as they taste.
Perfect for parties: Great as an appetizer, side dish or main course, this is a versatile dish you’ll find lots of occasions to enjoy.
Smoked Shrimp Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: Tender and juicy, these are the star of the dish. I recommend Patagonian shrimp for the flavor and taste similar to lobster. These are pink when raw. Frozen shrimp will work; just thaw them fully and pat dry before seasoning and smoking.
Olive oil: Helps the seasoning stick and adds moisture.
Lemon juice: Brightens the flavor and balances the smoky richness.
Fresh parsley: Adds color and a fresh finish.
Lemon wedges: A zesty garnish and optional squeeze of acidity.
Seasonings: Paprika, brown sugar, chili, mustard, and more combine to create a bold, smoky-sweet Saskatchewan rub.
Cocktail sauce ingredients: Ketchup, horseradish, some of the reserved rub, lemon juice and Worcestershire sauce blend into a tangy cocktail sauce with depth and heat.
How to Make Spicy Smoked Shrimp
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the smoker: Heat with the lid closed for even cooking.
Season the shrimp: Toss the shrimp with olive oil, lemon juice and the Saskatchewan rub.
Smoke the shrimp: Arrange on a baking sheet and smoke until opaque and cooked through.
Make the cocktail sauce: Whisk together ketchup, horseradish, lemon juice, rub, and Worcestershire.
Garnish and serve: Top shrimp with parsley and lemon wedges and serve with the sauce.
Substitutions and Variations
Use jumbo shrimp: Larger shrimp stay juicier and hold up better on the smoker.
Try another rub: Use your favorite seafood seasoning or Cajun blend if preferred. Another idea is this homemade BBQ rub which goes with everything!
Grill instead of smoke: If you don’t have a smoker, a grill with wood chips works well too.
Make them spicier: Add a dash of hot sauce or more horseradish.
Serving Suggestions
As an appetizer: Serve your smoked shrimp as an appetizer, perhaps pairing them with these scallop skewers.
As the main dish: Enjoy them along with these easy grilled pork chops, crispy smashed potato salad, this smoked potato salad, or maybe a peach panzanella salad, and homemade onion rings.
How to Store Smoked Shrimp
Store: Kept in an airtight container in the refrigerator, these will keep for 2 to 3 days.
Freeze: You can freeze cooked shrimp for up to 3 months. Make sure they’re completely cool beforehand, otherwise the steam will turn into ice crystals and that can affect the texture.
Thaw: Thaw in the refrigerator overnight.
Reheat: You can enjoy the shrimp cold or warm them back up. Give them 5 minutes in a 325°F oven or gently reheat them in a little butter or oil in a skillet.
Top Tips
Use a baking sheet with holes: A grill-safe perforated pan helps smoke circulate around the shrimp.
Don’t overcook: Shrimp turn rubbery if overdone, so pull them as soon as they’re opaque.
Marinate briefly: Toss the shrimp in the rub right before cooking to avoid drawing out moisture.
Save some sauce: Make extra cocktail sauce to serve with other seafood dishes.
Smoked Spiced Shrimp FAQs
As long as they don’t sit out at room temperature for more than 2 hours, they should be fine in the refrigerator in an airtight container for up to 3 days. You could also freeze some.
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 delicious 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 flavor.
Although 10 minutes is a good guideline for the cooking time when smoking shrimp, this might vary based on the size of the raw shrimp. The exact temperature of your smoker will affect it, too. When you smoke the shrimp, you will be able to see them change color so when they’re orange-pink they should be ready. Also bear in mind that shrimp are C-shaped when cooked and O-shaped when overcooked! Cooking them for too long makes them rubbery.
Fruit woods like apple or cherry give a milder, sweeter smoke that complements seafood.
Smoked Shrimp with Saskatchewan Dry Rub Recipe
Smoked Shrimp
Equipment
Ingredients
- 2 Pounds shrimp, jumbo, raw, peeled and deveined
- ½ Cup olive oil
- 1 lemon, juiced
- 1 lemon, cut into 5 wedges
- 2 Tablespoons parsley, freshly chopped
For the Saskatchewan Rub
- 2 Teaspoons ground paprika
- 1 Teaspoon salt
- 1 Teaspoon peppercorns, cracked
- ½ Teaspoon black pepper
- 2 Teaspoons brown sugar
- ½ Teaspoon chili powder
- 1 Teaspoon mustard powder
- 1 Teaspoon garlic powder
- 1 Teaspoon dried rosemary
- 1 Teaspoon dried thyme
For the Cocktail Sauce
- 1 Cup ketchup
- 1 Tablespoon horseradish
- ½ Tablespoon prepared Saskatchewan rub, reserved from the recipe
- 1 lemon, juiced
- 1 Teaspoon Worcestershire sauce
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 rub ingredients and whisk to mix. Set aside ½ tablespoon of it 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 on 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.
Notes
Don’t overcook: Shrimp turn rubbery if overdone, so pull them as soon as they’re opaque.
Marinate briefly: Toss the shrimp in the rub right before cooking to avoid drawing out moisture.
Save some sauce: Make extra cocktail sauce to serve with other seafood dishes.
Nutrition
Smoked shrimp is a must-try for any seafood fan. This recipe delivers bold, smoky flavor from a homemade spice rub and perfectly balanced cocktail sauce. The shrimp cook quickly, making it an ideal option for casual gatherings, appetizers or even weeknight dinners. The combination of juicy shrimp, zesty lemon and fragrant herbs brings freshness to every bite. Once you try smoked shrimp this way, it may just become your favorite way to cook it.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The homemade rub on these shrimp was incredible! Definitely a new favorite appetizer.
You need to bottle that dry rub recipe. So good!
I’m glad i made this yesterday! It was a hit! So perfect!
I love anything smoked and this shrimp recipe hits the spot! A sure winner in my book.
Made this dish for dinner and it was a hit! The family’s already requesting for it.
Thanks for the rub recipe! Love it so much