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Smoked Shrimp: Times, Temps & How to Not Overcook Them
Smoked shrimp is the fastest cook on the smoker and the easiest to overdo. 225°F for about 30 minutes to 145°F and they are done. Watch for the shape: a loose C is perfect, a tight O is overcooked.
How to smoke shrimp
- Use large shrimp – 16/20 or bigger. Small shrimp overcook before they take smoke.
- Brine or marinate 30 to 60 minutes. Even a short soak keeps them plump.
- Shell-on or peeled? Shell-on protects them and adds flavour; peeled takes smoke faster. Skewer or use a pan so none are lost.
- Smoke at 225°F for about 30 minutes until opaque and pearly throughout.
Pitmaster tip
Do not walk away. Shrimp go from perfect to rubber in a couple of minutes, and there is no recovering them.
Best wood for shrimp
Seafood wants mild wood. Alder is the traditional choice, with apple, cherry, maple and pecan all excellent. Avoid mesquite and go easy on hickory – what suits a fourteen-hour brisket will overwhelm a short seafood cook.
Frequently asked questions
How long does it take to smoke shrimp?
About 30 minutes at 225°F. Large shrimp take slightly longer, small ones considerably less.
How do you know when smoked shrimp are done?
They turn opaque and pearly and curl into a loose C shape. A tight O means they are overcooked.
Should you smoke shrimp with the shell on?
Shell-on protects the shrimp and adds flavour but slows smoke penetration. Peeled takes smoke faster but dries more easily. Both work.
Plan your cook
Set your weight and when you want to eat and the calculator above schedules the brine, the pellicle rest, the smoke and the finish. See also the smoked seafood hub and the full smoking times and temperatures chart.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Shell-On / Peeled | Slow and Low | 225°F / 107°C | ~30 min | 145°F / 63°C |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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The MeatSmokingCalculator will help you plan the timeline for any meal.
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