When you think of grilling and smoking fish, other than perhaps salmon, shrimp may not come immediately to mind. But you actually have options in seafood that stand up to barbecue including clams, scallops, sea bass, and halibut. In this case, it’s shrimp!
In making this recipe fresh shrimp is recommended. You want larger shrimp (21/25 or 26/30 per pound). They’re easier to maneuver and won’t fall through the grates. You can reduce how much shrimp you buy by adding side dishes like fried rice where the shrimp can become a topper. Alternatively consider udon noodles with lemongrass and ginger or a fresh corn salad.
Smoked Shrimp
When you think of grilling and smoking fish, other than perhaps salmon, shrimp may not come immediately to mind. But you actually have options in seafood that stand up to barbecue including clams, scallops, sea bass, and halibut. In this case, it’s shrimp!In making this recipe fresh shrimp is recommended. You want larger shrimp (21/25 or 26/30 per pound). They’re easier to maneuver and won’t fall through the grates. You can reduce how much shrimp you buy by adding side dishes like fried rice where the shrimp can become a topper. Alternatively consider udon noodles with lemongrass and ginger or a fresh corn salad.
Ingredients
- 3 pounds 21/25 deveined shrimp (6-7 per person)
- 1/3 cup olive oil
- 3 teaspoons basil
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- compound butter (lemon, parsley)
- alder, pecan, or apple smoking wood
Instructions
- Thaw the shrimp. Leave them in the refrigerator overnight.
- Pat the shrimp dry.
- Peel them to allow smoke to get inside.
- Set the Smoker to 225 degrees F.
- While it’s warming toss the shrimp with oil, basil, and garlic.
- For better protection from burning, wrap the smoking grate with aluminum foil.
- Use a fork to poke holes in it to let the smoke through.
- The shrimp need 30 minutes to smoke, during which time you can dab compound butter every 20 minutes.
- Eat right off the grill.
