Overview

Hot-and-fast smoked Gulf shrimp at 300°F/149°C, kissed with pecan and finished in minutes—tender, juicy, never rubbery.

Ingredients

• 1.5 lb (680 g) large Gulf shrimp, 16/20–21/25 count, peeled and deveined (tails on optional)
• 7 g kosher salt (about 1 tsp Morton’s or 1.5 tsp Diamond Crystal)
• 1/4 tsp (1 g) baking soda
• 1 tbsp (15 ml) olive oil
• 1 tsp (2 g) smoked paprika
• 1/2 tsp (1 g) granulated garlic
• 1/4 tsp (0.5 g) cayenne or Aleppo pepper, to taste
• 1/2 tsp (1 g) freshly ground black pepper
• Zest of 1 lemon
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp (15 ml) fresh lemon juice
• 1 tbsp (4 g) chopped parsley (optional)

Equipment

• Smoker (kettle, offset, or pellet) capable of steady 300°F/149°C
• Grill basket or wire mesh rack for shrimp
• Instant-read thermometer
• Sheet pan with rack and paper towels
• Small bowl and whisk (for seasoning and butter)
• Heat-resistant gloves
• Skewers (optional, for handling)

Wood

pecan

Time & Temp

Time & Temp
Smoke temp: 300 °F (149 °C)
Target internal: 130 °F (54 °C)
Approx duration: 0.2 hours

Why 300°F Works for Shrimp

Shrimp cook in minutes; the only way to ruin them is to go low and slow or blast them without control. Running a clean 300°F (149°C) fire gives you quick protein set, light smoke uptake, and a tender, juicy bite before they ever turn rubbery. Think hot-and-fast with clean, thin blue smoke—just enough time to perfume the surface without overcooking the interior.

Sourcing and Sizing Gulf Shrimp

Buy true Gulf shrimp when you can—16/20 or 21/25 count per lb work best for the smoker. Larger shrimp give you a wider doneness window. Peel and devein (tails on are fine for handling). Thaw frozen shrimp overnight in the fridge on a rack over a pan; drain well and pat dry. Excess surface moisture slows browning and invites steaming.

Prep: Dry Brine for Snap, Season for Smoke

Toss dried shrimp with kosher salt and a pinch of baking soda and rest 15–30 minutes in the fridge. The salt seasons throughout; the baking soda slightly raises pH to improve browning and a snappier bite. After the rest, coat lightly with oil and your spice mix. Keep the flavors simple—garlic, paprika, black pepper, a touch of heat, and lemon zest play well with pecan smoke.

Fire Setup and Wood Choice

Stabilize your cooker at 300°F (149°C) with a clean-burning fire. You want thin blue smoke, not white billowy moisture. For Gulf shrimp, pecan is the sweet spot: medium-mild, nutty, and coastal-friendly. One or two fist-sized chunks on charcoal (or a light pecan profile on a pellet grill) is plenty. Alternatives: light post oak or a small piece of citrus wood for brightness—avoid mesquite or heavy hickory here.

The Cook: Fast, Smoky, Tender

Arrange shrimp in a single layer on a grill basket or wire rack so they don’t fall through. Smoke at 300°F (149°C) for about 8–12 minutes for 21/25s or 10–14 minutes for 16/20s, rotating the basket once for even heat. You do not need to flip if the heat is even; flip once if one side lags in color. Target an internal of about 130°F (54°C) for the best texture, pulling when they turn opaque with a gentle C-curve and still feel juicy. Immediately toss with melted butter and lemon juice to lock in moisture.

Doneness Cues That Beat the Clock

Use multiple cues: color shifts from translucent gray to opaque white with pink edges; the shape curls to a relaxed C (a tight O is overdone); they spring back when pressed but aren’t squeaky. Spot-check internal temps with a fast-read probe in the thick end—about 125–130°F (52–54°C) is plump and tender. If you prefer USDA guidance, cook to 145°F (63°C), but expect a firmer texture.

Serve It Up

Finish with lemon-garlic butter and chopped parsley. Serve over buttered rice, on toasted rolls with a smear of remoulade, or chilled as a smoked shrimp cocktail. Keep the smoke light so the shrimp remain the star—sides like vinegar slaw or grilled corn balance the richness.

Safety and Storage

Handle raw shrimp like poultry: keep cold (≤40°F/4°C), avoid cross-contamination, and sanitize boards and tools. If following USDA, cook seafood to 145°F (63°C); if you pull earlier for texture, use high-quality shrimp, cook promptly, and serve immediately. The two-hour rule still applies at room temp. Refrigerate leftovers within 2 hours; eat within 2–3 days. Reheat gently to warm (about 120–125°F/49–52°C) to avoid drying, or enjoy cold.

Troubleshooting Rubber Shrimp

Rubbery equals overcooked. Keep your pit at 300°F (149°C), don’t overcrowd the basket, and watch closely after minute 8—shrimp can go from perfect to past in 60 seconds. Dry the surface well before seasoning, and don’t drown them in sugary sauces on the pit; glaze after the pull if you want sweet heat. Use larger shrimp for a wider window and rely on doneness cues, not just the clock.

Notes

• Dry-brine 15–30 minutes with salt and baking soda for better snap, then season and cook.
• Run clean, thin blue smoke; over-smoking delicate shrimp happens fast.
• If strictly following USDA, cook to 145°F/63°C; expect a firmer bite than the 125–130°F/52–54°C chef’s target.
• Avoid heavy woods like mesquite or hickory; pecan, light post oak, or citrus are better fits.
• Leftovers: chill within 2 hours, use within 2–3 days; reheat gently or serve cold.