Tender and Flavorful Whole Smoked Shrimp
Nutritional value per serving
Calories180kcal
Carbs1gram
Fat6gram
Protein22gram
Ingredients
- Whole shrimp, shell on, deveined (tail intact)1 kg
- Olive oil or melted butter (for coating)2 tbsp
- Garlic powder1 tsp
- Paprika (smoked or sweet)1 tsp
- Salt1 tsp
- Freshly ground black pepper0.5 tsp
- Lemon juice (freshly squeezed)1 tbsp
- Optional: chopped fresh parsley or cilantro (for garnish)2 tbsp
Discover the joy of smoking whole shrimp with this simple recipe designed for every home cook. Smoking shrimp imparts a delicate smoky flavor while keeping the flesh tender and juicy. This recipe uses common ingredients and straightforward steps. With a total cost of approximately $15 (USD), €14, £12, and ₹1,200, you get about 4 servings, each providing roughly 180 kcal. The recipe is easy and takes about 1 hour total, making it perfect for a flavorful weeknight dinner or a tasty appetizer. Ideal for pescatarian diets and seafood lovers. Food safety is emphasized with cooking temperature guidelines and handling tips to ensure your shrimp is cooked safely and deliciously.
Preparation instructions
Prepare the shrimp
1Rinse the whole shrimp under cold running water and pat dry thoroughly with paper towels. This helps the seasoning stick better and prevents steaming during smoking.
Season the shrimp
2Place shrimp in a large bowl. Drizzle olive oil or melted butter over the shrimp. Add garlic powder, paprika, salt, and pepper. Toss gently to coat all shrimp evenly. Let it marinate for 15 minutes at room temperature.
Preheat the smoker
3Preheat your smoker to a steady temperature of 110°C (225°F). Use mild fruitwood chips like apple or cherry for a gentle smoky flavor. This low temperature ensures tender shrimp.
Smoke the shrimp
4Place shrimp directly on the smoker rack or on foil to prevent them falling through. Smoke for 25-30 minutes. Check shrimp color: they should be pink and opaque. Use a thermometer to ensure internal temperature reaches 63°C (145°F) for safe consumption.
Rest and serve
5Remove shrimp from the smoker and let rest for 5 minutes. Squeeze fresh lemon juice over the shrimp and garnish with chopped fresh parsley or cilantro if desired. Serve warm or at room temperature.
Cooking Tips
1Use fresh, high-quality shrimp for the best flavor and texture.
2Ensure your smoker temperature is steady and not too high to avoid tough shrimp.
3If you don’t have a smoker, you can use a grill with wood chips in a smoker box or foil pouch.
4Keep raw shrimp separate from cooked foods to avoid cross-contamination.
5Cool leftovers to below 5°C (41°F) within 2 hours and store refrigerated.
Equipment Needed
- Smoker or grill with smoker box
- Mixing bowl
- Tongs
- Meat thermometer
- Paper towels
- Serving platter
Shopping List
- [ ] 1 kg of whole fresh or thawed shrimp with shells on (cost about $12; choose firm, translucent shrimp with no strong odor)
- [ ] Olive oil or butter (cost about $1; choose extra virgin olive oil for better flavor)
- [ ] Garlic powder (cost about $0.20; use fresh if available for more flavor)
- [ ] Paprika (cost about $0.30; smoked paprika adds extra depth)
- [ ] Salt (cost about $0.10; use kosher or sea salt if available)
- [ ] Black pepper (cost about $0.10; freshly ground preferred)
- [ ] 1 lemon (cost about $0.50; select firm and heavy for juiciness)
- [ ] Fresh parsley or cilantro, small bunch (cost about $1; optional for garnish)
Total approx cost: $15
FAQ
How do I know when the shrimp are fully cooked and safe to eat?
Shrimp turns pink and opaque when cooked through. For safety, use a food thermometer to ensure the internal temperature reaches at least 63°C (145°F). Overcooking will make shrimp tough, so monitor carefully.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp thawed completely and patted dry works well. Avoid smoking while frozen, which can cause uneven cooking.
What type of wood chips are best for smoking shrimp?
Mild fruit woods like apple, cherry, or alder provide a gentle smoke flavor that complements shrimp without overpowering it.
Can I peel the shrimp before smoking?
Smoking with shells on helps retain moisture and flavor, resulting in tender shrimp. You can peel after smoking if preferred.