Smoked Stuffed Shrimp is a fun appetizer that’s perfect for special occasions or game days. If you’re a seafood lover, you’re in for a treat! It doesn’t get much better than butterflied shrimp, stuffed with a jalapeno cheese, crispy bacon, and panko mixture. So freakin’ delicious!
This butterfly shrimp recipe comes together quickly in the backyard smoker. And, remember, you can get as creative as you want with the stuffing.
Why You’ll Love Smoked Stuff Shrimp
What’s not to love about good old shrimp stuffed with cream cheese, jalapenos, bacon bits, and shredded cheese? It’s a spicy, melty, smoky masterpiece of an appetizer that will send your taste buds into overdrive wanting more.
And let’s not forget the ease of it all. These smoked stuffed shrimp may sound all gourmet, but they’re a breeze to whip up. The prep is laid-back, the smoker does most of the work, and then you get to revel in the aromas while the magic happens.
If your taste buds love shrimp appetizers as much as me, you’ll also love these recipes: Shrimp Jalapeño Poppers, Salmon Wrapped Shrimp, Hot Honey Garlic Shrimp, and Nashville Hot Grilled Shrimp.
Stuffed Shrimp Ingredients
- Jumbo Shrimp – Larger shrimp (tail-on shrimp) are ideal for any recipe that calls for stuffing. The number of shrimp to buy depends on the size of your party. If you have a lot of folks coming over, adjust the recipe accordingly. We’ll season them with my killer Smoked Garlic Jalapeno Lager Rub. The canola oil helps the rub stick, and then the melted butter adds another pop of rich flavor.
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- Stuffing – The stuffing is a decadent mixture of cream cheese, jalapenos, mayo, bacon bits, shredded cheese, and panko breadcrumbs.
tips for Making the Perfect Stuffed Shrimp
Remember, while this is an easy recipe, the details can make all the difference. When you first butterfly the shrimp, make sure they can lay flat, so they don’t fall over spectacularly in the skillet. Trust me, been there, and done that! Also, be careful not to overstuff the shrimp, because that can lead to lots of messy leakage from the filling.
How to Make Smoked Stuffed Shrimp Appetizers
Now, let’s get down to business. I’m going to show you how to make the tastiest appetizer with our colossal shrimp and cream cheese mixture!
The Smoker
The first step in this easy cooking process is to set your smoker for a low-medium heat of 250° degrees F. For some extra smoke flavor, then go ahead and toss in a handful of wood chips or chunks.
Fresh Shrimp Prep Time
Now, for the most important part of acing this recipe: the shrimp prep.
Butterfly them, very carefully, with a small paring knife. Slit the back of the shrimp lengthwise, and then lay them down with the tail sticking up.
Cover them in oil and generously season them with my Smoked Garlic Jalapeno Lager Rub.
Stuffing Mixture
Next, mingle all the stuffing ingredients in a large bowl until well-mixed.
Spoon just the right amount of stuffing into the shrimp, flayed side down, tail resting on top. This will create “C” shapes, which you can then prop up against each other in a round cast-iron pan.
Place them in a cast-iron skillet or prepared baking sheet that will fit in the smoker. Repeat the steps for each shrimp.
Smoking Time
Pop the large skillet or sheet pan into the smoker for 20 minutes or until those shrimp turn a solid pink. Halfway through, drizzle a little butter over the shrimp for some added flavor goodness.
Ready to Serve smoked stuffed shrimp
Once they’re looking done and irresistible, go ahead and pull them off and then let them cool for 5 minutes before serving. Then, the wait is over. Enjoy!
What to Serve with Smoked Stuffed Shrimp
If you’re not full after popping these appetizers, an excellent idea for a main course would be to continue the fun with some Grilled Steak Pinwheels. Then, round out the fancy restaurant-inspired meal with an epic garden salad and some crusty French bread. Delish!
Leftovers & Reheating
On the off chance you have any leftover appetizers, wrap them tightly in aluminum foil and store them in an airtight container for up to 2 days.
When it comes time to enjoy them again, you can set them in a foil packet on a medium-high heat grill for about 10 minutes or until warmed through. Or, place them in a prepared baking dish (some non-stick spray will prevent sticking) under the hot broiler for about 5 minutes.
More Shrimp Recipes
FAQs
Sure, if you don’t have a smoker in your backyard, you can always turn this into a Baked Stuffed Shrimp Recipe. You’ll miss out on the smoky flavors from the wood, but there’s never a chance that the crispy bacon, jalapeno, and bread crumbs stuffing will let you down.
Follow the same steps and pop the stuffed shrimp into a shallow baking dish or baking sheet covered in parchment paper. Bake until the shrimp are solid pink and the filling is bubbling.
If you couldn’t find the panko, feel free to go with the classic Ritz Crackers. They add a nice salty buttery flavor to the mixture.
When it comes to seasoning the large shrimp, some Cajun seasoning or Old Bay Seasoning with the addition of some red pepper flakes would taste amazing too. And I’d never say no to some black pepper, kosher salt, and garlic powder!
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Stuffed Shrimp
Ingredients
Shrimp:
- 1.25 lbs Shrimp peeled & deveined
- ¼ cup Smoked Garlic Jalapeno Lager Rub
- Canola Oil as needed
- Melted Butter for glaze
Stuffing:
- 1 block Cream Cheese
- ¼ cup Diced Jalapenos
- ¼ cup Mayonnaise
- ⅛ cup Bacon Bits
- ⅛ cup Shredded Cheese
- ⅛ cup Panko Crumbs
Instructions
- Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.
- Carefully butterfly your shrimp on the top side so they can lay flatter while the tail sticks up. **Don't skip this step, it may seem tedious but makes a big difference when you go to set the shrimp in the skillet.**
- Slather with oil and season generously with my Smoked Garlic Jalapeno Lager Rub.
- In a bowl, mix all the ingredients for the stuffing.
- Take a small spoonful of stuffing and your shrimp. Add the stuffing to the shrimp to create a “C” shape with the flayed side down and the tail resting on top.
- Place into a skillet or sheet pan. Repeat this for each shrimp until all are done.
- Place the skillet in the smoker to cook for 20 minutes or until the shrimp are pink and no longer translucent. Half way through, drizzle butter over the shrimp for more flavor.
- When done, pull off and let cool for 5 minutes. Serve and enjoy!
Everything looks delicious,
What size Shrimp are you using? 21-25?