Description
This smoked shrimp recipe delivers tender, flavorful shrimp with a smoky depth enhanced by a blend of chili powder, garlic, and black pepper. Perfect as a sumptuous appetizer or a protein-packed addition to salads and seafood dishes, these shrimp are quickly prepared and smoked to perfection for an irresistible dish.
Ingredients
Scale
Shrimp
- 1 pound fresh colossal shrimp, peeled and deveined, tails removed
Seasoning & Oil
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Prepare the Shrimp: Rinse the fresh colossal shrimp under cold water, then pat them dry thoroughly with paper towels to ensure the seasoning sticks well.
- Season the Shrimp: In a mixing bowl, combine olive oil, chili powder, salt, garlic powder, and ground black pepper. Add the shrimp and toss until they are evenly coated with the seasoning mixture.
- Preheat the Smoker: Preheat your smoker to a temperature of 225°F (107°C) to ensure a gentle smoke that infuses flavor without overcooking the shrimp.
- Smoke the Shrimp: Arrange the seasoned shrimp in a single layer on the smoker racks or a perforated grilling tray. Smoke the shrimp for approximately 45 to 50 minutes, or until they turn pink and firm but remain juicy.
- Serve: Remove the shrimp carefully from the smoker and let them rest for a few minutes before serving. Serve warm as an appetizer or chilled in salads and seafood platters.
Notes
- Use wood chips such as hickory, apple, or pecan for optimal smoke flavor.
- Ensure shrimp are not overcooked to avoid a rubbery texture.
- Can be served with cocktail sauce, lemon wedges, or your favorite dipping sauce.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
