Hey there fellow BBQ lovers! I’m Steve from BBQMasterTips and today I’m gonna share my tried-and-tested method for smoking shrimp at 250°F. After years of experimenting and countless smoky failures (yeah, we’ve all been there!), I’ve finally nailed down the perfect timing for juicy, flavorful smoked shrimp.
Quick Answer
At 250°F, smoke shrimp for 20-30 minutes But wait – there’s more to it than just throwing them in the smoker!
What You’ll Need
Equipment:
- Electric smoker or any smoker that can maintain 250°F
- Aluminum foil or skewers
- Smoking wood chips (preferably mild woods)
- Temperature probe (optional but recommended)
Ingredients (serves 4):
- 1 pound fresh shrimp, peeled and deveined
- 2 tablespoons olive oil
- Your favorite seasoning mix
Step-by-Step Smoking Process
1. Prep Work (15 minutes)
- Clean and peel your shrimp
- Remove the vein (that dark line on the back)
- Pat them dry with paper towels
- Toss with oil and seasonings
2. Smoker Setup
- Preheat smoker to 250°F
- Add your choice of wood chips:
- Alder (my personal favorite)
- Apple
- Cherry
- Maple
Pro tip: Stay away from strong woods like mesquite or hickory – they’ll overpower our little ocean friends!
3. Smoking Time Breakdown
| Size of Shrimp | Time at 250°F |
|---|---|
| Small (51-60 count) | 15-20 minutes |
| Medium (31-35 count) | 20-25 minutes |
| Large (16-20 count) | 25-30 minutes |
| Jumbo (13-15 count) | 30-35 minutes |
How to Know When They’re Done
Look for these signs:
- Pink color all around
- Slight curl (like the letter ‘C’)
- Meat should be opaque
- Internal temp reaches 145°F
Warning Don’t wait for them to curl into a tight ‘O’ shape – that means they’re overcooked!
My Favorite Seasoning Blend
Here’s what I use (per pound of shrimp):
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Common Mistakes to Avoid
- Overcooking – The #1 enemy of good shrimp! They get rubbery real quick.
- Leaving the shells on – Yeah, I know some folks swear by it, but trust me, peeled shrimp absorb more smoky flavor.
- Using too much smoke – Shrimp are delicate, don’t overwhelm them.
- Not using a rack or foil – Nobody wants their shrimp falling through the grates!
Storage Tips
- Eat immediately for best results (duh!)
- Can be refrigerated for up to 3 days
- Freeze for up to 1 month (but they won’t be as good)
Ways to Serve Your Smoked Shrimp
-
As an Appetizer
- With cocktail sauce
- On crostini
- In a seafood dip
-
Main Course Ideas
- Smoked shrimp pasta
- On a salad
- In tacos
- Mixed into jambalaya
Troubleshooting Tips
If Your Shrimp Are Tough:
- Probably overcooked
- Next time, reduce smoking time by 5 minutes
- Remember: you can always cook them more, but you can’t uncook them!
If They’re Not Smoky Enough:
- Use more wood chips
- Try a slightly stronger wood
- Make sure your smoker’s ventilation is proper
Final Thoughts
Smoking shrimp at 250°F is pretty straightforward once you get the hang of it. The key is watching your time – these little guys cook fast! I always say it’s better to check them early than end up with rubber bands on your plate.
Remember, every smoker’s a bit different, so you might need to adjust these times slightly. Trust your eyes and that beautiful pink color more than the clock.
Got questions? Drop ’em in the comments below – I love helping fellow smokers perfect their craft!
Happy smoking, y’all!
Would you like me to explain or break down any part of this guide in more detail?
How long to smoke shrimp
Think smoking shrimp is complicated or time-consuming? Its not—its actually one of the quickest and easiest foods to smoke once you learn how to do it.
The key to smoking shrimp is not to overcook them. I cant emphasize this enough. Unlike a thick cut of meat, shrimp smoke quickly and will be done in 20 minutes or so, depending on the heat of your smoker and the size of your shrimp.
You definitely need to keep an eye on them. I start checking them at 10 minutes and keep checking them until they are just cooked through. Jumbo shrimps will take longer than small or medium sized ones.
How to smoke them
Ive smoked shrimp both peeled and unpeeled, and they are good both ways. If you have shell-on shrimp, go ahead and throw them on the smoker that way and serve them as “peel and eat” shrimp with the garlic butter sauce for dipping.
Either way, toss them with a little olive oil, sea salt, and black pepper before putting them on the smoker. This helps keep them from drying out while they smoke. I like to use a garlic-infused olive oil for a little extra flavor.
And serve them with this simple herb garlic sauce, your favorite dipping sauce or a squeeze of fresh lemon juice and melted butter or ghee.
How To Make Smoked Shrimp On A Pit Boss Pellet Grill | Baller BBQ
FAQ
What temperature should you smoke shrimp at?
- In a large bowl, toss the shrimp with oil, oregano, basil, garlic powder and salt. Place the shrimp on smoker racks. …
- Set the smoker to 225F using wood of choice (apple, alder, cherry woods are all excellent choices).
- Smoke the shrimp until they turn pink. This can take 30-45 minutes.
- Serve right away.
How long do shrimp take to cook at 225 degrees?
Shrimp should be near perfect in 35 minutes at 225°F.Feb 14, 2025
How long to grill shrimp at 275 degrees?
Get smoker up to 275F with pecan wood. Once ready, place pan in grill over indirect heat for 20-25 minutes. Shrimp will turn an orangish color when finished.
What temperature should shrimp be cooked at?