There’s nothing like the aroma of cedar smoke mingling with fresh seafood on a warm evening. This method transforms simple shrimp into a restaurant-worthy dish with minimal effort.
The cedar plank imparts a subtle, smoky depth while keeping the shrimp incredibly tender. A quick soak ensures the wood won’t burn, and a light seasoning lets the natural flavors shine.
You’ll achieve perfectly cooked shrimp with a delicate wood-infused taste in under 20 minutes. The presentation is as impressive as the flavor, making it ideal for summer gatherings.
Serve straight from the plank for a dramatic, foolproof main course that wows every time.
Ingredients for Cedar Plank Grilled Shrimp
A few quality ingredients transform cedar plank shrimp into a showstopping seafood experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Western Red Cedar Plank 🪵 | 1 whole | Untreated, food-grade, soaked 1-2 hours |
| Large Shrimp 🍤 | 1 ½ lb | Peeled, deveined, tails on or off |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | Divided for shrimp and plank |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Fresh Lemon 🍋 | 1 whole | Zested and juiced |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped for garnish |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind recommended |
| Smoked Paprika 🌶️ | ½ tsp | Sweet or hot variety |
| Dried Oregano 🍃 | ½ tsp | Mediterranean variety preferred |
| Crushed Red Pepper Flakes 🔥 | ¼ tsp | Adjust to heat preference |
| Lemon Zest 🍋 | 1 tbsp | From 1 fresh lemon |
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The cedar plank is non-negotiable—ensure it’s untreaded, food-grade Western Red Cedar. Home Depot or Lowe’s often carry them in the gardening section, or order online from Camerons. Soak for at least 1 hour to prevent burning. For shrimp, wild-caught from a reputable fishmonger guarantees better flavor and texture than frozen. Look for 16-20 count per pound for even cooking.
No cedar plank? Hickory or alder work too, but avoid pine—it’s resinous and bitter. Swap shrimp for scallops or firm white fish like halibut. Out of fresh lemon? Lime zest and juice adds a bright twist. For heat, cayenne at half the amount replaces red pepper flakes. The olive oil can be any neutral oil (avocado oil handles high heat well) in a pinch.
Marinate shrimp for up to 30 minutes—any longer and the acid starts to cook it. The plank can be reused 2-3 times if cleaned and soaked properly. Store leftover shrimp in an airtight container for 2 days, but it’s best served immediately for peak texture and smoke infusion.
Why You’ll Love This Recipe
- I’ll be real: it’s my go-to for feeding a crowd at cookouts without slaving in the kitchen.
- Minimal Fuss: I just soak the cedar plank, toss the shrimp with olive oil, garlic, and lemon, then let the grill do the work.
- Smoky Lemon Garlic: Honestly, that cedar smoke with the bright lemon and garlic—it’s the flavor combo I crave all summer.
- Backyard Party Star: I’ll be real: it’s my go-to for feeding a crowd at cookouts without slaving in the kitchen.
Step-by-Step Instructions for Cedar Plank Grilled Shrimp
Master the technique for perfectly smoky, aromatic shrimp with minimal effort and maximum flavor.
Step 1: Prepare the Western Red Cedar Plank
Begin by submerging the 1 whole Western Red Cedar Plank in water for 1-2 hours to prevent charring during grilling. I weigh it down with a heavy pan to ensure it stays fully immersed. This soaking step is non-negotiable—it creates a steam barrier that protects the wood from direct flame.
After soaking, remove the plank and pat it dry with paper towels. Lightly brush one side with 1 tbsp Extra-Virgin Olive Oil from the 3 tbsp total. This oil coating enhances the wood’s natural aroma while preventing the shrimp from sticking. Place the oiled side up on the grill when ready to cook.
Step 2: Season the Large Shrimp
In a large bowl, combine the 1.5 lb Large Shrimp with the remaining 2 tbsp Extra-Virgin Olive Oil. Add the 4 cloves minced Garlic Cloves, 1.5 tsp Kosher Salt, 1 tsp Freshly Ground Black Pepper, 0.5 tsp Smoked Paprika, 0.5 tsp Dried Oregano, and 0.25 tsp Crushed Red Pepper Flakes.
Toss gently until the shrimp are evenly coated with the marinade. The shrimp should glisten with oil and the spices should be visibly distributed. Let the mixture sit at room temperature for 10-15 minutes while the grill preheats—this brief marinade infuses flavor without overpowering the delicate shrimp.
Step 3: Grill the Shrimp on the Prepared Plank
Preheat your grill to medium-high heat (about 400°F). Place the prepared cedar plank on the grates and close the lid. Let it heat for 3-5 minutes until it starts to smoke lightly and develop a subtle char on the oil-coated side.
Arrange the seasoned shrimp in a single layer on the hot plank. Close the lid and grill for 6-8 minutes, flipping the shrimp halfway through. The shrimp are done when they turn opaque and pink with white streaks, and the internal temperature reaches 145°F. The cedar plank will impart a visible smoky aroma and flavor.
Step 4: Finish and Garnish
Transfer the plank with shrimp to a heatproof surface. Squeeze the juice from the 1 whole Fresh Lemon over the shrimp, then sprinkle with the 1 tbsp Lemon Zest. This bright citrus element cuts through the smokiness and enhances the shrimp’s natural sweetness.
Garnish with the 0.25 cup finely chopped Fresh Parsley for a pop of color and freshness. Serve directly from the plank for a dramatic presentation, ensuring each serving includes a mix of shrimp and the aromatic wood-infused juices that have collected on the plank.
Pro Tips For Making Cedar Plank Grilled Shrimp
- Soak the Plank: Submerge the cedar plank in water for at least 2 hours—overnight is even better. I learned this the hard way after my first plank caught fire mid-grill.
- Skewer the Shrimp: Thread the shrimp onto skewers before grilling to make flipping easier and prevent them from falling through the grates. Sounds simple, but it saves a lot of frustration.
- Watch the Heat: Keep the grill at medium heat, not high. After burning a few batches, I finally figured out that cedar planks and shrimp both cook best with steady, moderate heat.
- Zest the Lemon: Use the lemon zest in your marinade along with the juice—it adds a brightness that juice alone can’t. My grandmother swore by this, and she was right.
Troubleshooting Great cedar plank grilled shrimp
Plank Won’t Smoke
If your cedar plank isn’t producing smoke, it likely needs more direct heat. Move it to the hottest part of the grill for 2-3 minutes before adding shrimp. I’ve found that Weber kettle grills sometimes need the plank directly over the coals to get that smoky aroma going. 💡
Shrimp Sticking
Prevent sticking by ensuring your plank is properly oiled and preheated. If shrimp still stick, use a thin metal spatula to gently release them. Avoid moving them too soon—they’ll release naturally once properly seared.
Uneven Cooking
For even cooking, arrange shrimp in a single layer with space between each piece. If using different sizes, group similar sizes together. The 16-20 count shrimp should cook uniformly in 6-8 minutes at 400°F.
Overly Bitter Flavor
Bitterness usually means the plank burned. Soak it longer next time—2 hours minimum for thick planks. Also, avoid reusing planks more than 2-3 times as they become more prone to charring.
Dry Shrimp
Overcooking is the main culprit. Pull shrimp off as soon as they reach 145°F internal temperature and turn opaque. I use a ThermoWorks instant-read thermometer for precision. The cedar plank’s steam helps maintain moisture if you time it right.
Plank Catches Fire
If flames appear, don’t panic—just close the grill lid to smother them. To prevent this, keep a spray bottle of water nearby. Always soak planks thoroughly and avoid placing them over direct flame without preheating first. 🔥
Nutrition Facts
Frequently Asked Questions
How long should I soak the plank before grilling?
Soak the cedar plank for at least 1-2 hours in water. This prevents burning and ensures even smoking. For best results, weigh it down to keep it fully submerged.
Can I reuse the cedar plank?
Yes, you can reuse it 2-3 times if properly cleaned and soaked. After that, the wood becomes too porous and may char or impart bitter flavors. Always inspect for cracks before reusing.
What’s the ideal grill temperature?
Preheat your grill to medium-high heat or about 400°F. This ensures the plank smokes properly and the shrimp cook evenly in 6-8 minutes.
How do I prevent shrimp from sticking?
Lightly oil the plank before heating and arrange shrimp in a single layer. Avoid moving them too soon—they’ll release naturally once seared. A thin metal spatula helps if needed.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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