Smoked Spiced Shrimp with Homemade Saskatchewan Dry Rub
These smoked spiced shrimp with a homemade Saskatchewan dry rub taste amazing. The copycat Traeger blackened Saskatchewan rub is simple to prepare. Everything from the juicy shrimp to the homemade blackening seasoning and cocktail sauce is just perfect.
Servings: 8
Ingredients
- 2 Pounds shrimp raw, peeled, deveined
- ½ Cup olive oil
- 1 lemon juiced
- 2 Tablespoon parsley fresh, chopped
- 5 lemon wedges, for garnish
Saskatchewan Rub
- 2 Teaspoon paprika
- 1 Teaspoon salt
- 1 Teaspoon peppercorn cracked
- ½ Teaspoon black pepper
- 2 Teaspoon brown sugar
- ½ Teaspoon chili powder
- 1 Teaspoon mustard powder ground
- 1 Teaspoon garlic powder
- 1 Teaspoon dried rosemary
- 1 Teaspoon dried thyme
Saskatchewan Cocktail Sauce
- 1 cup ketchup
- 1 Tablespoon horseradish
- ½ Tablespoon prepared saskatchewan rub
- 1 lemon juiced
- 1 Teaspoon Worcestershire
Instructions
- Add pellets to auger and preheat the smoker to 350 degrees F for 15 minutes with the lid closed.
- Add peeled shrimp to a large mixing bowl. Pour in the olive oil and lemon juice and toss to coat. In a small bowl, combine saskatchewan rub ingredients and whisk to mix. Set aside ½ tbsp to be used in the cocktail sauce. Add rub to the bowl with shrimp and toss to coat.
- Lay shrimp out in a single layer atop a baking sheet. Place directly onto the grill grates and close the lid. Cook for 10 minutes, or until opaque.
- While shrimp are smoking, prepare cocktail sauce. Add all ingredients to a small bowl and whisk to combine.
- Garnish shrimp with chopped parsley and lemon wedges. Serve with cocktail sauce.
Notes
I recommend Patagonian shrimp for the flavor, they taste similar to lobster. They are pink when raw.
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 586mg | Potassium: 254mg | Fiber: 3g | Sugar: 10g | Vitamin A: 344IU | Vitamin C: 55mg | Calcium: 40mg | Iron: 1mg
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