Easy Smoked Shrimp
These smoked shrimp are so juicy and tender that you may not cook them any other way. This is a pretty straightforward method; you just need to let the brine and the smoker work their magic.
Equipment
- wood chips or pellets
Ingredients
For the shrimp
- 3 pounds large raw shrimp, peeled and deveined
For the brine
- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 5 garlic cloves, peeled
- 1 small onion, sliced
- 1 lemon, quartered
- 1/2 cup fresh parsley
- 1/2 bunch fresh thyme
- 1 teaspoon whole black peppercorns
- 1 bay leaf
Instructions
- Place all of the brine ingredients in a large pot and bring to a boil.
- Remove from the heat, pour into a large heatproof bowl, and chill thoroughly.
- Place the shrimp in the chilled brine and keep them submerged. Brine for 1 hour.
- Preheat your smoker to 150°F. If you cannot go that low, stay below 180°F.
- Remove the shrimp from the brine, rinse with cold water, and pat dry with paper towels.
- If using a dry seasoning, lightly dust the shrimp.
- Place the shrimp on the smoker rack in a single layer.
- Smoke for 1 to 1 1/2 hours, or until the shrimp are lightly golden, pink, and slightly firm to the touch.
NOTES
Smoking at 225 Degrees F.: If you are unable to dial in your smoker to temperatures below 200 degrees, you have options.
You can smoke at 225 degrees F, but you will need to reduce the cooking time to about 30 to 40 minutes, or until they are just firm and pink. Just keep in mind that you won't get as good a smoky flavor.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!