Deliciously Smoky Whole Shrimp: A Healthy Delight
Nutritional value per serving
Calories180kcal
Carbs2gram
Fat3gram
Protein22gram
Ingredients
- Whole shrimp (shell on, deveined) - Choose fresh or properly thawed shrimp with a mild sea aroma, avoiding any with a strong fishy odor500 g
- Olive oil - Use extra virgin for best flavor1 tbsp
- Smoked paprika - Adds depth and smoky flavor1 tsp
- Garlic powder1 tsp
- Lemon juice - Freshly squeezed for brightness2 tbsp
- Salt - Preferably sea salt1 tsp
- Black pepper - Freshly ground0.5 tsp
Discover the joy of smoking whole shrimp with this simple, healthy, and flavorful recipe that's perfect for home cooks of all skill levels. Smoking infuses the shrimp with a rich, savory flavor without added fats. This recipe uses straightforward ingredients and common kitchen tools, ensuring an easy cooking process. The total estimated ingredient cost is approximately $12 USD / €11 / £9 / ₹900. The dish provides about 180 kcal per serving. It's a gluten-free, low-fat option suitable for a light and healthy meal. The cooking complexity is easy, and the total cooking time is 45 minutes, making it perfect for a quick yet impressive dish.
Preparation instructions
Prepare the Shrimp
1Start by rinsing the whole shrimp under cold running water to remove any debris. Pat them dry thoroughly with paper towels to ensure proper adhesion of the marinade.
Marinate the Shrimp
2In a large bowl, combine olive oil, smoked paprika, garlic powder, lemon juice, salt, and black pepper. Toss the shrimp in this mixture ensuring all shrimp are evenly coated. Let them marinate for 15 minutes at room temperature.
Preheat the Smoker
3While the shrimp marinates, preheat your smoker to 95°C (200°F). Use wood chips like hickory or applewood for a mild smoke flavor. This low and slow method helps keep shrimp tender and juicy.
Arrange the Shrimp on the Rack
4Place the marinated whole shrimp on the smoker rack in a single layer, ensuring they do not overlap to allow even smoke exposure.
Smoke the Shrimp
5Smoke the shrimp at 95°C (200°F) for 20-25 minutes until they reach a safe internal temperature of 63°C (145°F) measured with a food thermometer inside the thickest part. The shrimp should turn opaque and the shells bright pink.
Serve Safely and Enjoy
6Remove shrimp from the smoker carefully to avoid burns. Serve immediately for the best flavor and texture. Store leftovers in the refrigerator and consume within 2 days.
Cooking Tips
1Always use a clean thermometer to check internal shrimp temperature to ensure they are safely cooked.
2Avoid cross-contamination by using separate utensils and plates for raw and cooked shrimp.
3If you don't have a smoker, you can use a grill with a smoker box or a makeshift foil pouch filled with wood chips.
4For an extra kick, add a pinch of chili powder or cayenne pepper to the marinade.
Equipment Needed
- Smoker or grill with smoker box
- Mixing bowl
- Tongs
- Food thermometer
- Paper towels
- Measuring spoons
Shopping List
- [ ] Whole shrimp, 500g (~$10): Choose fresh or high-quality frozen. Check for firm texture and no discoloration.
- [ ] Olive oil, 1 tbsp (~$0.50): Extra virgin for best health benefits.
- [ ] Smoked paprika, 1 tsp (~$0.30): Adds smoky flavor without extra calories.
- [ ] Garlic powder, 1 tsp (~$0.20): Look for fresh, aromatic powder.
- [ ] Fresh lemon, for juice (~$0.50): Brightens the flavor.
- [ ] Sea salt, 1 tsp (~$0.10): Use fine-grain for even seasoning.
- [ ] Black pepper, freshly ground (~$0.10): Fresh grinding offers best flavor.
Total approximate cost: $11.70
FAQ
Do I need to peel the shrimp before smoking?
No, smoking whole shrimp with shells on helps retain moisture and infuses smoky flavor. You can peel them after cooking.
How do I know when my shrimp are fully cooked?
Shrimp are fully cooked when they turn opaque and reach an internal temperature of 63°C (145°F). Use a food thermometer to check.
Can I use frozen shrimp for this recipe?
Yes, just thaw them completely in the refrigerator overnight and pat dry before marinating.
What type of wood chips should I use for smoking shrimp?
Mild woods like apple, cherry, or hickory work well for shrimp, providing a subtle smoky aroma without overpowering the seafood.