Easy Smoked Seafood Crab Legs and Shrimp Recipe

Try this quick and easy smoked seafood crab legs and shrimp recipe using a Ninja Woodfire. If you’re a seafood lover like me, but looking for something quick and easy, you’re going to love these smoked crab legs, shrimp and sausage.

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My husband and I love a good bag of crab legs, but as native Memphians we also crave some smokey barbecue flavor. What better way to combine these two loves than making a smoked seafood platter.

There’s nothing quite like the rich flavors of smoked seafood. But as home cooks, we’re not trying to spend too much time to make a weekday dinner. Luckily, this takes less than 15 minutes with the help of our Ninja Woodfire Smoker that we used to get that smokey flavor. And for our wood pellets, we opted for Applewood.

You may be wondering, what time and temperature to smoke your crab legs and shrimp? You can smoke seafood, including shrimp and crab legs, at 225 degrees F for 25-30 minutes. However, for this recipe we decided to up the temperature so we can be done in half the time!

Must Have: Ninja Woodfire Outdoor Grill & Smoker

This grill, smoker and air-fryer all in one is a must have! If you’re looking for versatile cooking equipment and yearn for quick and easy smoky flavors, this is it!

Before we learn how to make quick and easy Smoked Seafood Crab legs and Shrimp lets answer a few frequently asked questions.

FAQs

Yes you can smoke thawed crab legs and frozen crab legs. I recommend thawed.

Yes, you can smoke shrimp, along with other seafood types.

No, the Ninja Woodfire Outdoor Grill and Smoker is for outdoor use only.

If adding fish to your smoked seafood platter, the best fish to smoke would be salmon, trout or mackerel. Their high oil content, firm texture, and rich flavor pairs well with a smoke cooking method.

Here’s a quick rundown of what you’ll need to make smoked seafood using the Ninja Woodfire. Remember you can always jump to the Smoked Seafood Recipe to print out the full instructions.

Ingredients

  • Crab Legs– We used snow crab, but king crab would be even better.
  • Shrimp– Opt for colossal or jumbo shrimp. We just tossed ours in individually but you could have shrimp skewers for easier smoking, instead. 
  • Andouille Sausage-We used cajun andouille sausage, but you can definitely choose your own style
  • Butter–  I used salted, but you can use unsalted to watch the sodium amount. If you only have margarine, you can use that as a substitute
  • Garlic Powder– or garlic paste if you have it.
  • Old Bay– I consider this a must have seasoning for any seafood dish.
  • Cajun Seasoning– I use Slap Ya Mama, and also like Tony’s Creole Seasoning but you can use your preferred brand.
  • Lemon Juice– It can be fresh from a lemon you squeeze or bottled.

While our smoked seafood platter only consisted of crab legs, shrimp, and andouille sausage, (had to keep it small for a weekday meal) don’t shy away from adding lobster tails, Atlantic salmon, or different types of seafood to the mix. Lobster meat smokes beautifully! And don’t worry, I added more seasoning than shown on the image.

Instructions

  • Preheat the Ninja Woodfire to 400℉ and set to smoke setting.
  • Peel, devein and clean shrimp. Season with Old Bay until well coated.
  • Slice sausage links at a bias.
  • Place Crab legs, shrimp and sausage in the crisper basket and spread out. There will be overlap, but that’s okay.
  • Cook 8-10 minutes or until at temp. Remove from smoker.
  • While seafood is smoking, melt butter in a bowl in the microwave or on stovetop. Add Old Bay, your choice of cajun seasoning, garlic powder (or paste) and lemon juice. Mix until well incorporated.
  • Remove smoked seafood from basket, add to large bowl. Pour ¾ of butter on top, set the remaining butter aside to use for dipping. Toss the seafood in the butter until well coated.

Kitchen Must Haves

Ninja woodfire

mixing bowls

thermometer

seafood crackers

NOW, LET’S PLATE IT

Once you’ve tossed your seafood in your butter sauce, it’s time to serve it up and enjoy!

Below is how it looked once it came out of the smoker. Tossing it in the butter makes this taste absolutely amazing! SO amazing, that I was too busy eating to take pictures of it buttered up and plated. But use your imagination.

Smoked Seafood Quick Tips

  • For a more smokey flavor, lower the cooking temperature to 225 degrees F and increase the cooking time.
  • Up the flavor of the butter sauce by adding minced garlic, smoked parika, hot sauce, and a dash of brown sugar
  • For sides, roast some potatoes, broccoli and carrots and toss it in the butter sauce with the seafood.

Hopefully you give this Smoked Seafood crab legs, shrimp and sausage a try, because it is delicious. No more $50 seafood bags for just one person, when you can make them at home for your entire family within minutes! And if you like this, check out our Cajun Shrimp and Grits with Andouille Sausage recipe.

Smoked Seafood Recipe using Ninja Woodfire Smoker

Smoked crab legs, smoked shrimp, smoked seafood recipe using Ninja Woodfire Outdoor Smoker
Quick and easy smoked crab legs and shrimp seafood recipe using the Ninja Woodfire Outdoor Smoker.
Prep Time 5 minutes
Cook Time 10 minutes
Serving Size 4 people

Equipment

  • Ninja Woodfire Smoker

Ingredients

  • 5 pounds Snow crab legs
  • 4 links cajun andouille sausage
  • 2 pounds jumbo or colossal shrimp
  • 1 tablespoon Old Bay

Drawn Butter

  • 1 stick butter
  • 1 teaspoon cajun seasoning
  • 1 teaspoon old bay
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice

Instructions

  • Set Woodfire Smoker: Preheat to 400℉, set function to SMOKE.
  • Add crab leg clusters to crispy basket
  • Peel, devein, clean shrimp, season with 1 tablespoon Old Bay, mix until well coated, add to crispy basket
  • Cut sausage links at a bias add to crisper basket and spread out. There will be some overlap, but that's okay
  • Put crisper basket insider Ninja Woodfire Smoker. Cook 8-10 minutes or until at temperature.
  • Melt butter in microwave or on stovetop. Once melted, add Old Bay, Cajun seasoning, garlic powder, and lemon juice. Mix Well
  • Remove smoked seafood from basket, add to large bowl. Pour ¾ of butter on top, set the remaining butter aside to use for dipping. Toss the seafood in the butter until well coated. Serve and enjoy

Smoked crab legs, smoked shrimp, smoked seafood recipe using Ninja Woodfire Outdoor Smoker

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