Garlic-Infused Smoked Whole Shrimp: Simple & Flavorful
Nutritional value per serving
Calories180kcal
Carbs2gram
Fat5gram
Protein22gram
Ingredients
- Whole raw shrimp, shell on, deveined (preferably 16-20 count) - fresh or properly thawed500 g
- Olive oil (extra virgin recommended for flavor)2 tbsp
- Fresh garlic cloves, minced (use fresh for best aromatic flavor)4 g
- Smoked paprika (adds depth to smoky flavor)1 tsp
- Kosher salt1 tsp
- Freshly ground black pepper0.5 tsp
- Lemon wedges (for serving)4 piece
This smoked whole shrimp recipe infuses succulent shrimp with robust garlic flavor over a gentle smoky heat, creating a deliciously flavored seafood treat that’s perfect as an appetizer or main. The method is straightforward, tailored for home cooks with basic tools and ingredients. Total cost approximately $15 (USD), €14, £12, ₹1200, serving 4. Each serving contains about 180 kcal. This dish fits easily into pescatarian and gluten-free diets. Difficulty is easy and active cooking time is about 30 minutes, with 10 minutes preparation.
Preparation instructions
Prepare the Shrimp
1Rinse the whole shrimp under cold running water and pat dry thoroughly with paper towels to ensure they smoke evenly. Leave shells on and make sure shrimp are deveined for better texture and flavor. This step also helps prevent cross-contamination by cleaning the shrimp well.
Marinate the Shrimp with Garlic and Spices
2In a bowl, combine olive oil, minced garlic, smoked paprika, kosher salt, and black pepper. Toss the shrimp gently in the mixture until each piece is coated evenly. Let sit for 10 minutes at room temperature to absorb flavors, but do not leave out longer for safety.
Preheat the Smoker or Grill
3Preheat your smoker or grill to a steady temperature of 120°C (250°F). Use wood chips like hickory or applewood for a mild smoke flavor. This gentle temperature helps shrimp absorb the smoke without drying out.
Smoke the Shrimp
4Place the shrimp on the smoker rack in a single layer, ensuring they are not overcrowded for even smoking. Close the lid and smoke for 25-30 minutes, flipping halfway through for consistent cooking and smokiness. Monitor the smoker temperature to maintain 120°C.
Check Internal Temperature and Doneness
5Use a food thermometer to check the internal temperature of the shrimp. They should reach a safe internal temperature of 63°C (145°F) to be safe to eat. The shrimp will turn pink and opaque when fully cooked, and the flesh should be firm.
Serve and Enjoy
6Remove shrimp from the smoker and transfer to a serving platter. Garnish with lemon wedges. Serve warm or at room temperature. Enjoy your delicious smoked shrimp infused with garlic flavor!
Cooking Tips
1Use fresh shrimp or properly thaw frozen shrimp to ensure the best texture and flavor.
2Always wash your hands and utensils after handling raw shrimp to prevent cross-contamination.
3If you don't have a smoker, you can use a grill with a smoker box or wrap wood chips in foil and poke holes.
4Avoid over-smoking as shrimp can become dry and tough; monitor temperature and time carefully.
5Substitute fresh garlic with garlic powder if fresh is not available, but fresh gives better flavor.
Equipment Needed
- Smoker or grill with lid
- Food thermometer
- Mixing bowl
- Tongs
- Knife and cutting board
- Measuring spoons
Shopping List
- [ ] Whole raw shrimp (fresh or thawed) - Approx. $10
- [ ] Olive oil (extra virgin) - Approx. $0.50
- [ ] Fresh garlic cloves - Approx. $0.30
- [ ] Smoked paprika - Approx. $1
- [ ] Kosher salt - Approx. $0.10
- [ ] Ground black pepper - Approx. $0.10
- [ ] Lemon(s) - Approx. $0.50
Tips: Choose fresh shrimp with firm shells and no off-odor. Opt for extra virgin olive oil for richer flavor. Fresh garlic gives the best aroma; select firm bulbs without sprouting.
FAQ
Can I use frozen shrimp for smoking?
Yes, you can use frozen shrimp, but make sure it is fully thawed and patted dry before marinating and smoking to ensure even cooking and good smoke absorption.
How do I know when the shrimp are fully cooked?
Shrimp are fully cooked when their internal temperature reaches 63°C (145°F), they turn pink and opaque, and the flesh is firm but not tough.
Can I smoke shrimp without a smoker?
You can use a grill with a smoker box or make a foil pouch with wood chips to create smoke. Alternatively, use an indoor smoker if you have one.
Is it necessary to keep the shells on?
Yes, keeping the shells on helps retain moisture during smoking and enhances flavor. You can remove the shells after cooking if preferred.
How long does smoked shrimp keep?
Store leftover smoked shrimp in an airtight container in the refrigerator and consume within 2 days for best taste and safety.