Name: Smoked Garlic Chili Shrimp Skewers
Prep time: 15 min
Cook time: 25 min
Ingredients: 3 lb unpeeled shrimp (jumbo or 13-25 count); ⅓ cup olive oil; 4 cloves garlic (minced); 1 tsp chili flakes (or to taste); ½ lemon (juiced); ¼ cup fresh parsley (finely chopped); ½ tsp salt; ½ tsp black pepper

These smoked garlic shrimp skewers deliver bold flavor from its zesty garlic chili marinade before they’re cooked in two stages over smoke and then finished with a high heat sear.

Shrimp (or prawns) are great for cooking barbecue-style: They cook quickly and take on flavors really well, both from smoke and marinades. These smoked shrimp skewers do just that by soaking in our zesty chili marinade before they’re cooked beautifully over smoke.

I’m presenting these as a simple appetizer served on the skewer, but they can be served stirred into a seafood pasta, as a filling in a Po’ boy sandwich, or in shrimp tacos.

smoked shrimp skewers served on wooden chopping board garnished with chopped parsley

Choosing the Right Shrimp

As with any type of meat or seafood, fresh is best. While precooked shrimp is widely available, you run the risk of overcooking it, creating an odd flavor and rubbery texture.

Shrimp are measured by count per pound, for example, 8-10 or 26-30. The lower the count, the larger the shrimp (although sometimes they are just sized as medium, large, jumbo, and so on). Because shrimp tend to cook quickly, it’s best to use larger sizes to avoid overcooking them. For this recipe, we’ve gone with 13-25 count, or jumbo.

Meat Prep

The shell can turn tough when cooked, and the ‘vein’ in shrimp is actually its digestive tract, full of grit and debris. Both will need to go, so the shrimp will need to be shelled and deveined before it goes on the smoker.

Start by rinsing the shrimp under cold water. Then, remove the heads and peel off the shell by starting at the legs and pulling it away from the body. I’ve left the tails on for this recipe, but you can remove them if you’d prefer (although this might make threading them onto skewers later more challenging).

Next, make a shallow cut along the back of the shrimp with a paring knife to expose the dark vein. Use the knife tip to lift and remove the vein, then rinse the shrimp again.

Once the shrimp are peeled and prepped, they need to soak in a marinade for 15 minutes to 1 hour. It’s best not to leave them to marinate for too long, as the delicate flesh will begin to break down in the mixture’s acids and become opaque. Our marinade comprises parsley, garlic, chili, and olive oil for a fresh flavor.

raw shrimp in glass bowl, tossed in garlic and chili flake marinade

While the shrimp marinates, soak the wooden skewers in water to help prevent them from burning or singeing in the smoker or grill later. Load the shrimp onto the skewers by holding each shrimp so it’s slightly curved, then insert the skewer into the thickest part near the tail, continuing through the middle and exiting near the head. Thread multiple shrimp onto each skewer, ensuring they’re spaced a little apart to allow for even cooking.

How to Smoke Shrimp Skewers

Smoking shrimp is a quick process, very different from the low and slow meat smoking recipes you might be used to. The goal here is to smoke the shrimp until they’re just finished without overcooking them—this is one smoke you’ll want to keep your eye on.

1. Marinade

With the shrimp peeled and prepped, it’s time to make the marinade. Simply combine all the marinade ingredients in a medium-sized bowl before adding the shrimp. Cover in plastic wrap and leave to marinate in the refrigerator for at least 15 minutes but no longer than 1 hour. It’s best not to leave them to marinate for too long, as the delicate flesh will begin to break down in the mixture’s acids and become opaque.

2. Skewer

While the shrimp marinates, soak the wooden skewers in water to help stop them from burning or singeing in the smoker or grill later.

Load the shrimp onto the skewers by holding each shrimp so it’s slightly curved, then insert the skewer into the thickest part near the tail, continuing through the middle and exiting near the head. Thread multiple shrimp onto each skewer, ensuring they’re spaced a little apart to allow them to cook evenly.

3. Fire Up

Preheat your smoker to 250°F (120°C). If you are using a charcoal grill, ensure you are set up for 2-zone cooking with the coals placed to one side for the direct zone. Given the choice, I’d use your grill here because it will allow greater dexterity to go from indirect cooking to direct for the final stage of this recipe.

4. Smoke

Once the smoker’s at temperature, add the skewered shrimp. Leave a little space between the skewers to ensure a more even cook. Close the lid and smoke the shrimp for 20 minutes. Cook until the shrimp are just shy of opaque and cooked through.

5. Sear

Crank the heat up to 375°F (190°C), or simply move the shrimp skewers directly over the heat. Grill for 1-2 minutes per side, until pink and opaque, and with a nice caramelized finish. The flesh should be firm but tender, and the shrimp should curl into a loose “C” shape.

The recommended internal cooking temperature for shrimp is 145°F (63°C), but it’s quite challenging to get an accurate read because the shrimp are small, and there isn’t a lot of flesh to test. Because of this, it’s best to go by look and feel.

6. Serve

Remove from the smoker and serve immediately. These don’t need to rest and are best served hot right off the heat!

smoked garlic chili shrimp skewers served on wooden chopping board with lemon wedges

Quick Tips

For extra heat, add a pinch of cayenne or a dash of hot sauce to the marinade
Apply a thin layer of cooking oil to your smoker’s grates to stop the shrimp sticking to them during the cook
Watch for signs of the shrimp starting to curl tightly and become rubbery—this means they’re overcooking
Got leftovers? Keep refrigerated in an airtight container for 2-3 days and reheat them in a skillet over medium heat with a little bit of butter for 1-2 minutes on each side until hot.