Perfect Smoked Shrimp Skewers: An Easy & Flavorful Offset Smoker Recipe
Prepare to elevate your grilling game with this incredibly simple and remarkably delicious smoked shrimp recipe. Unlike most smoked meats that demand hours of patient cooking, these skewered shrimp are ready in no time, allowing you to enjoy a gourmet seafood experience without the long wait. This makes them an ideal appetizer to tantalize taste buds or a swift main course for your next backyard barbecue, keeping everyone happily satisfied.
The beauty of smoking shrimp on skewers is its efficiency. The short smoking time means you can whip up this impressive dish quickly, making it a fantastic starter to keep those hungry guests at bay while you tend to other barbecue favorites. Imagine succulent shrimp, infused with smoky goodness and coated in a tangy barbecue sauce – it’s a culinary experience that truly stands out.
Why You Need to Try This Offset Smoker Skewered Shrimp Recipe
There are countless reasons to add this smoked shrimp recipe to your repertoire. From its incredible flavor profile to its economic advantages and straightforward preparation, it’s a dish designed for both the novice and the seasoned smoker.
- An Unforgettable Flavor Fusion: The primary reason to embark on this culinary adventure is the explosion of flavors. Experience the natural briny essence of fresh ocean shrimp, perfectly complemented by the zesty kick of Old Bay seasoning. This is further enhanced by a savory homemade barbecue sauce, all brought together with that irresistible smoky depth. It’s a harmonious blend of sweet, spicy, savory, and smoky notes that creates a truly mouthwatering and over-the-top taste sensation you absolutely must experience.
- Surprisingly Economical: Enjoying gourmet seafood doesn’t have to break the bank. For this recipe, we suggest using five shrimp per skewer for a generous single serving. Based on current market prices, purchasing 16/20 count shrimp (meaning 16 to 20 shrimp per pound) can be incredibly cost-effective. For example, 1.5 pounds of shrimp, totaling around 32 shrimp, might cost approximately $15, making each shrimp about $0.45. This translates to roughly $2.25 per serving. Add another $0.50 for seasoning and barbecue sauce ingredients, and you’re looking at an amazing meal for around $2.75 per serving. That’s a deal you simply can’t beat for such a high-quality dish!
- Fun and Simple Preparation: Getting ready for a smoke session should be enjoyable, and this recipe delivers just that. There’s a certain satisfaction in hand-rubbing shrimp with vibrant Old Bay seasoning, then artfully skewering them onto wooden sticks. The anticipation builds as you prepare each skewer, imagining the incredible aroma and taste once they come off the smoker. It’s a hands-on, engaging process that’s far from tedious.
- Effortless Smoking Experience: We can’t stress this enough – this skewered shrimp recipe is exceptionally easy to smoke. Its rapid cooking time is the key. Simply set your smoker, place the skewers, and let the magic happen. In approximately one hour, your perfectly smoked shrimp will be ready to devour. It’s truly “easy peasy” and perfect for those new to smoking or anyone looking for a quick yet impressive meal.
Essential Ingredients for Offset Smoker Skewered Shrimp
Gathering your ingredients is the first step to creating these delectable smoked shrimp skewers. Here’s what you’ll need:
- 5 large shell-on shrimp per skewer (approximately 16/20 count for best results). Shells add flavor and protect the shrimp during smoking.
- 2 or 3 generous shakes of Old Bay seasoning. Adjust to your preference – add more if you like it spicier and more flavorful!
- 1 – 10” wooden skewer per serving, crucial for easy handling. Remember to soak skewers in water for at least 15 minutes before use to prevent burning.
Ingredients for the Tangy Shrimp Barbecue Sauce (per skewer):
- 1/8 cup sweet BBQ sauce of your choice (use your favorite brand for the best results)
- 1/8 cup unsalted butter, melted
- 1 teaspoon Louisiana hot sauce (adjust for desired heat level)
- 1 teaspoon Worcestershire sauce (adds a savory, umami depth)
Directions For Making Perfect Offset Smoker Skewered Shrimp
Follow these simple steps to achieve perfectly smoked shrimp every time:
1. Preheat Your Offset Smoker: Begin by firing up your offset smoker. The goal is to maintain a consistent temperature of approximately 250 degrees Fahrenheit (about 120-125 degrees Celsius) throughout the entire smoking process. This moderate temperature allows the shrimp to cook through while absorbing maximum smoky flavor without overcooking or becoming rubbery. Consider using mild fruitwoods like apple or cherry, or a classic hickory for a more robust flavor, in your smoke box.
2. Prepare and Season the Shrimp: Place your chosen shrimp in a large mixing bowl. Liberally sprinkle them with the Old Bay seasoning. Using your hands, gently yet thoroughly mix and work the seasoning onto each shrimp, ensuring an even coating. Next, thread the seasoned shrimp onto your water-soaked wooden skewers. For stability, pass the skewer through the tail section, then fold the shrimp towards the tip of the skewer and run the skewer through the body. This technique prevents the shrimp from spinning or falling off during cooking and helps them retain moisture. Arrange the skewered shrimp neatly on an oven-safe wire rack – this keeps them off the grill grates and makes handling easier.
3. Craft the Shrimp Barbecue Sauce: In a small saucepan, combine all the ingredients for the shrimp barbecue sauce: sweet BBQ sauce, melted butter, Louisiana hot sauce, and Worcestershire sauce. Whisk them together until well blended. Bring the mixture to a low simmer over medium-low heat, stirring occasionally, just enough to meld the flavors and ensure the butter is fully incorporated. Once warm and fragrant, transfer the sauce to a small bowl, ready for basting.
4. Smoke the Skewered Shrimp: Carefully place the wire rack with the skewered shrimp onto your preheated offset smoker. Smoke the shrimp for a total time of approximately 45 minutes to 1 hour. The exact duration may vary based on your smoker’s heat intensity and the amount of smoke produced. After the first 30 minutes, open your smoker and liberally brush the warm shrimp barbecue sauce over the shrimp. Then, using tongs, carefully flip each skewer over and brush the other side generously with the sauce. Repeat this basting and flipping step one more time before the shrimp are fully cooked. This ensures an even coating and maximizes flavor.
5. Remove and Serve: Once the shrimp are perfectly cooked – firm to the touch, opaque throughout, and boasting a lovely pink color with slightly charred edges – carefully remove the wire rack with the skewered shrimp from the offset smoker. Serve the shrimp directly on the skewers for a fun, interactive, and enjoyable dining experience. Encourage your guests to pull the shrimp off the skewers themselves. Given that this can be a bit messy, especially with shell-on shrimp, be sure to have plenty of paper towels readily available. Also, provide a separate bowl for guests to discard their shrimp shells.
Variations and Additions for Your Offset Smoker Skewered Shrimp
This recipe is highly adaptable, allowing you to customize it to your personal preferences. Experiment with these variations to find your perfect smoked shrimp:
- Shrimp Size Matters: Shrimp are categorized by count per pound (e.g., 16/20, U10). While there isn’t a strict industry standard, the numbers indicate how many shrimp you’ll get in a pound. A 16/20 count means 16 to 20 shrimp per pound. Remember, the smaller the number, the larger the shrimp! “U10” means “under 10” shrimp per pound, which are truly enormous. Feel free to use any size shrimp you prefer or can easily find; just be aware that cooking times will vary slightly for larger or smaller shrimp.
- Shell On or Shell Off: The choice is entirely yours! I personally prefer shell-on shrimp as I believe the shell contributes to a bolder, more intense shrimpy flavor and helps protect the delicate meat during smoking, resulting in juicier results. Plus, peeling them at the table adds to the interactive dining experience. However, if your family or guests prefer not to peel their shrimp, simply use pre-peeled and deveined shrimp. Just be prepared to adjust your smoking time, as shell-off shrimp will cook considerably faster.
- Experiment with Seasoning Blends: While Old Bay seasoning is a classic choice for seafood and pairs exceptionally well with shrimp, don’t hesitate to explore other flavor profiles. Old Bay hails from Maryland, but you might enjoy venturing into Louisiana-inspired spices. Consider trying a Creole or Cajun seasoning blend, both of which offer a different, yet equally delicious, complement to shrimp. You could also try garlic powder, onion powder, paprika, or a touch of cayenne pepper for extra heat.
- Knowing When Your Shrimp is Ready: The best way to determine if your smoked shrimp is perfectly done is by its appearance and texture. Look for an opaque pink color throughout, a firm (not rubbery) texture when gently squeezed, and slightly charred edges on the tails. The most enjoyable method, however, is simply to sample one! No, you don’t *have* to, but it’s the surest way to ensure they’re cooked exactly to your liking.
Expert Tips and Tricks for Offset Smoker Skewered Shrimp
Make your smoked shrimp experience even better with these helpful tips and tricks:
- Calculating Shrimp Portions for a Crowd: When planning for a gathering, it’s unlikely one person will be content with just five shrimp. To calculate how much shrimp to buy, estimate how many skewers each guest might eat (e.g., 2-3 skewers per person for an appetizer, or 4-5 for a main course). Multiply that number by five (shrimp per skewer) and then by your total number of guests. This will give you a clear idea of how much shrimp you’ll need to purchase to feed your entire party generously.
- Customizing Your Barbecue Sauce Quantity: Our barbecue sauce recipe is designed to be easily scalable. Simply divide your total number of shrimp by five (the number of shrimp per skewer). Then, multiply each barbecue sauce ingredient by that resulting number to make enough sauce for your entire batch of shrimp. And remember, the sauce is highly customizable! As you whisk it together, taste and adjust. Add more hot sauce for an extra kick, or a bit more Worcestershire for deeper savoriness, until it perfectly suits your palate.
- Mastering the Skewering Technique: Proper skewering is key to preventing your shrimp from falling off or drying out. Hold the shrimp by its body. Push the skewer through the tail section first, then gently curve the shrimp towards the skewer’s tip, and finally, run the skewer through the thicker part of its body. This “C” shape or double-pierce method secures the shrimp firmly in place, ensuring it cooks evenly and remains juicy.
- Utilizing a Wire Oven Rack and Drip Pan: Placing your skewered shrimp on an 8” x 10” wire oven rack offers several advantages. It prevents the shrimp from slipping through or sagging into the grill grates, which can cause them to cook unevenly or fall into the fire. It also makes it much easier to transfer multiple skewers on and off the smoker in one go. For effortless cleanup, position a disposable aluminum drip pan on the ash tray directly beneath the shrimp. This pan will catch any drippings, saving you from a messy smoker interior – simply toss it away when you’re done!
- Choosing the Right Wood for Smoking Shrimp: The type of wood you use for smoking significantly impacts the final flavor. For delicate seafood like shrimp, lighter, fruitier woods are generally preferred over heavy, smoky ones. Applewood or cherry wood offer a subtle, sweet smoke that complements the shrimp without overpowering its natural flavor. Pecan is another excellent choice, providing a nutty, mild smoke. Avoid strong woods like mesquite or hickory unless you prefer a very intense smoky flavor, as they can sometimes be too aggressive for shrimp.
- Serving Suggestions: What to Pair with Smoked Shrimp: Smoked shrimp skewers are incredibly versatile. For a light appetizer, serve them with a squeeze of fresh lemon, a side of the extra barbecue sauce for dipping, or a simple aioli. As a main course, they pair wonderfully with a light salad, fluffy rice (like jasmine or basmati), grilled corn on the cob, or a refreshing coleslaw. The key is to choose sides that complement the smoky, savory, and slightly spicy notes of the shrimp without competing for attention.
Simple Smoked Shrimp Skewers Recipe
Equipment
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1 Offset smoker
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10” wooden skewers (as needed)
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1 Kitchen Brush
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1 Disposable Aluminum Pan
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1 Wire Oven Rack
Ingredients
Ingredients For Offset Smoker Skewered Shrimp
- 5 large shell-on shrimp per skewer
- 2-3 shakes of Old Bay seasoning, more if you like it spicier
- 1 – 10” wooden skewer, soaked in water for 15 minutes
Ingredients for the shrimp barbecue sauce per skewer
- 1/8 cup sweet BBQ sauce of your choice
- 1/8 cup butter
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon Worcestershire sauce
Instructions
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Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees Fahrenheit (120-125 Celsius) throughout the entire smoking process. Add your preferred wood chips or chunks for smoke.
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Prepare the shrimp – Place the shrimp in a large bowl and sprinkle generously with Old Bay seasoning. With your hands, mix and work the seasoning onto the shrimp until each piece is evenly coated. Skewer the shrimp onto the water-soaked wooden skewers using the “C” shape method for stability. Place the skewered shrimp on an oven-safe wire rack.
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Make the shrimp barbecue sauce – With a whisk, combine the sweet BBQ sauce, melted butter, Louisiana hot sauce, and Worcestershire sauce in a small saucepan. Bring to a low simmer over medium-low heat, stirring until well combined and warm. Place the warm shrimp barbecue sauce in a small bowl, ready for basting.
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Place the wire rack with the skewered shrimp onto your smoker. Smoke the shrimp for a total time of approximately 45 minutes to 1 hour, adjusting based on your smoker’s heat and smoke intensity. After the first 30 minutes, liberally brush the shrimp barbecue sauce onto the shrimp. Carefully flip the skewers over and brush the other side again. Repeat this basting and flipping step one more time before the shrimp are finished smoking.
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Remove the skewered shrimp from the offset smoker – Your shrimp are done when they are opaque pink, firm to the touch, and slightly charred. Serve the shrimp directly on the skewers for a fun and enjoyable dining experience. Be sure to have plenty of paper towels on hand, as this dish can get messy, especially with shell-on shrimp. Provide an extra bowl for discarding shrimp shells.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Enjoy these incredibly flavorful smoked shrimp skewers. Happy smoking!