Honey garlic smoked shrimp gets that smokey flavor while it cooks in a tasty honey garlic sauce all done cooking in under 30 minutes!
Get ready to fire up the smoker and make this delicious appetizer or main dish for dinner!
This recipe was made using an electric Pit Boss Pellet Grill that cooks just like a smoker with wood chips. For this recipe, I recommend hickory or pecan pellets or wood chips.
I used hickory and it gave it a savory and hearty smoked flavor. I did not want to go with a fruit pellet because this is already sweetened by honey and I don’t want to overpower the sweetness in this smoked shrimp recipe.
Honey Garlic Smoked Shrimp Ingredients
- Raw Shrimp
- Soy Sauce
- Minced Garlic
- Apple Cider Vinegar
Smoked Shrimp Recipe
- Preheat the smoker to 225 degrees Fahrenheit with hickory or pecan pellets/wood chips.
- Mix all ingredients together in a bowl, except the shrimp.
- Add shrimp in a single layer to an aluminum pan.
- Pour sauce over shrimp.
- Cook for 25-30 minutes until shrimp is opaque.
Best Way to Reheat Shrimp
There are many ways to reheat shrimp from the microwave to the stovetop. The tricky part is getting it hot enough without overcooking it because that can make shrimp rubbery and chewy.
For this particular recipe, we aren’t having to worry about keeping a crispy coating (like breaded shrimp) so we have plenty of options to reheat.
To microwave your leftover smoked shrimp, add a little water so they do not dry out. Give the shrimp a stir to get the marinade to mix with the water and coat the shrimp. I recommend covering the container with plastic wrap so that it steams the shrimp as it cooks for about 45 seconds to 1 minute. Stir, and cook for additional time if needed.
Reheating shrimp on the stovetop goes pretty quick. Heat a pan to medium heat. Add the shrimp in a single layer with the leftover marinade the shrimp had and cook for 2 minutes per side, until heated through. If there is not much marinade left, add a small amount of water to the pan and mix.
Preheat the oven to 300 degrees Fahrenheit. A low heat will help the smoked shrimp warm up slowly so they do not get overcooked. Add the smoked shrimp to a baking dish and cover with aluminum foil to prevent scorching. Cook for about 15 minutes, stirring halfway for even cooking.
What Goes with Shrimp
This smoked shrimp recipe goes well with parmesan garlic linguine if you want a side of pasta, wild rice pilaf, firecracker brussels sprouts, or teppanyaki fried rice if you want to have more Asian flavors.
Honey Garlic Smoked Shrimp
- 1 pound Raw Shrimp, peeled and deveined (tails can be on or off)
- ⅓ cup Honey
- 2 tablespoons Soy Sauce
- 1 tablespoon Minced Garlic
- 1 tablespoon Apple Cider Vinegar
- Bring the smoker to 225 degrees Fahrenheit. I use a pellet grill, but an electric wood chip smoker works very similarly. I recommend hickory or pecan pellets or wood chips.
- In a dish, whisk together honey, soy sauce, minced garlic, and apple cider vinegar. Add shrimp in a single layer to a heat-resistant pan, like an aluminum foil pan. Pour the prepared sauce over top of the shrimp.
- Place the pan in the smoker with the fire/heat element closed so they do not cook too quickly. Set the timer for 25-30 minutes and cook until shrimp are no longer translucent and become opaque.
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