These Smoked Shrimp Skewers are marinated in a tangy Whole30 marinade and then smoked and grilled to perfection! They make the perfect smoked shrimp recipe for a Traeger grill and are great for appetizers or as a healthy main dish!
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These shrimp skewers come together so quickly and easily! They make a great quick dinner or easy appetizer and are perfect for the beginner home chef.
Smoking or grilling dinner is one of my favorite things to do year round because it cuts down on dishes and mess in the kitchen and you just can’t beat the flavor that smoking provides, especially when using Traeger Apple Wood Pellets which are my absolute favorite!
I love to pair these shrimp skewers with a side of grilled veggies for a healthy and protein packed dinner or to serve them up as a delicious appetizer. A little surf n turf is also a great option, serving these skewers alongside your favorite steaks.
- Large Shrimp or Jumbo Shrimp - I prefer to buy mine already peeled and de-veined with the tail on to save time, but feel free to do it yourself! Make sure it's raw shrimp.
- Primal Kitchen Italian Dressing - This is one of my favorite marinades and dressings to always have on hand! It's made with avocado oil and has a great citrus flavor. It's also great for marinading veggies before grilling them! You can also substitute for 3 tbsp olive oil and 1 tbsp red wine vinegar or additional apple cider vinegar.
- Apple Cider Vinegar - This adds a great tang to the marinade.
- Garlic - I prefer fresh but you can use garlic powder as well.
- Salt & Black Pepper
How To Make This Recipe
- Soak the bamboo skewers: place the skewers in water for at least 30 minutes.
- Make the marinade: In a large mixing bowl, whisk all ingredients together except for the shrimp.
- Rinse the shrimp: Rinse the fresh shrimp in cool water and then pat dry with a paper towel.
- Marinade shrimp: Add the shrimp to the large bowl and mix ensuring the shrimp is well coated in the marinade. Marinade the shrimp for 30-60 minutes, any longer and the acid in the vinegar will begin to cook the shrimp.
- Pre-heat the smoker: Pre-heat the electric smoker to 250 degrees F according to the manufacturers instructions.
- Make the skewers: Thread the shrimp onto the skewers.
- Smoke the Shrimp Skewers: Place the shrimp skewers directly on the grill grates or onto the smoker rack and smoke for 20 minutes, then increase the temperature to 375 degrees F and grill for 2-3 minutes on each side or until opaque and cooked thoroughly. *If smoking the shrimp over indirect heat, be sure to move them to the grill grates for the final grilling time.
*Be careful not to overcook as overcooked shrimp becomes chewy and not as delicious! The cooking time will vary based on the size of the shrimp so be sure to keep an eye on them!
Can I Make This Recipe Without A Smoker?
This recipe can absolutely be made without a smoker! Grill the shrimp until cooked thoroughly, flipping the skewers halfway through. You can also add ⅛ tsp to ¼ tsp (depending on taste preferences) of liquid smoke to the marinade before grilling for added smokey flavor.
Tips & Tricks
These shrimp skewers are best enjoyed immediately after cooking, however, they do save just fine in an airtight container in the refrigerator for 2-3 days!
The best way to reheat grilled shrimp is by placing the skewers in a frying pan with a very small amount of oil and heating just until warmed to the touch.
I also love enjoying these smoked shrimp skewers with these Smoked Bacon Wrapped Asparagus bundles and a fried egg for a weekend brunch meal!However, you can also keep it simple and serve them with cocktail sauce or melted butter and lemon wedges and a green salad.
It’s very important not to overcook shrimp as it becomes chewy and rubbery when cooked too long. The shrimp cook time in this recipe is very dependent on the shrimp sizes but in general, shrimp is fully cooked when they curl up and turn opaque pink in color.
Soaking the bamboo skewers ensures that they won’t catch on fire on the smoker or grill, especially when placed on an open flame.
I personally use and highly recommend Traeger pellet grills and smokers. Traeger grills use wood pellets (as opposed to wood chips) to give your food the most amazing flavor. I also love turning up the heat on these grills after smoking to give whatever meat or veggies I’m cooking a nice little char as well!
Smoked Shrimp Variations
The great thing about this recipe is how versatile it is! You can swap out the marinade for a dry rub and cook the shrimp the same way. Here are some delicious seasonings to try on smoked shrimp:
- Cajun Seasoning
- BBQ Rub
- Old Bay Seasoning
More Whole30 Appetizers You’ll Love
Smoked Shrimp Skewers | Whole30, Paleo
- Traeger Grill or other pellet smoker
- 1 ½ lb large or jumbo shrimp peeled & de-veined, tail-on
- ½ cup primal kitchen italian dressing
- ¼ cup apple cider vinegar
- 2 cloves garlic minced
- ½ tbsp dill dried
- ½ tsp salt
- ¼ tsp pepper
- In a large bowl, whisk all ingredients together except for the shrimp.
- Add the shrimp to the bowl and mix ensuring the shrimp is well coated in the marinade.
- Marinade the shrimp for 30 minutes, any longer and the acid in the vinegar will begin to cook the shrimp.
- Pre-heat the smoker to 250F according to the manufacturers instructions.
- Thread the shrimp onto the skewers.
- Place the shrimp skewers on the smoker and smoke for 20 minutes, then increase the temperature to 375F and grill for 2-3 minutes on each side or until opaque and cooked thoroughly.
- It’s important not to overcook shrimp as it becomes chewy and rubbery when cooked too long. The cooking time in this recipe is very dependent on the size of the shrimp but in general, shrimp is fully cooked when they curl up and turn opaque pink in color.
- To make this recipe without a smoker, simply grill the shrimp until cooked thoroughly, flipping the skewers halfway through. You can also add ⅛ tsp to ¼ tsp (depending on taste preferences) of liquid smoke to the marinade before grilling.
- These shrimp skewers are best enjoyed immediately after cooking, however, they do save just fine in the refrigerator for 2-3 days!