Smoked Shrimp
Smoked shrimp is easier than you think and packed with flavor. This version includes a bold spice rub and a tangy homemade cocktail sauce.
Servings: 8
Equipment
Ingredients
- 2 Pounds shrimp jumbo, raw, peeled and deveined
- ½ Cup olive oil
- 1 lemon juiced
- 1 lemon cut into 5 wedges
- 2 Tablespoons parsley freshly chopped
For the Saskatchewan Rub
- 2 Teaspoons ground paprika
- 1 Teaspoon salt
- 1 Teaspoon peppercorns cracked
- ½ Teaspoon black pepper
- 2 Teaspoons brown sugar
- ½ Teaspoon chili powder
- 1 Teaspoon mustard powder
- 1 Teaspoon garlic powder
- 1 Teaspoon dried rosemary
- 1 Teaspoon dried thyme
For the Cocktail Sauce
- 1 Cup ketchup
- 1 Tablespoon horseradish
- ½ Tablespoon prepared Saskatchewan rub reserved from the recipe
- 1 lemon juiced
- 1 Teaspoon Worcestershire sauce
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 rub ingredients and whisk to mix. Set aside ½ tablespoon of it 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 on 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
Use a baking sheet with holes: A grill-safe perforated pan helps smoke circulate around the shrimp.
Don’t overcook: Shrimp turn rubbery if overdone, so pull them as soon as they’re opaque.
Marinate briefly: Toss the shrimp in the rub right before cooking to avoid drawing out moisture.
Save some sauce: Make extra cocktail sauce to serve with other seafood dishes.
Don’t overcook: Shrimp turn rubbery if overdone, so pull them as soon as they’re opaque.
Marinate briefly: Toss the shrimp in the rub right before cooking to avoid drawing out moisture.
Save some sauce: Make extra cocktail sauce to serve with other seafood dishes.
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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