Smoked Shrimp Recipe
If you’re looking for a delicious and nutritious way to spruce up your shrimp, then try cooking them in a smoker. You can use apple, cherry, or alder wood. Then, simply place the shrimp in the smoker and allow them to cook until they turn pink. Smoked shrimp takes anywhere from 30 to 45 minutes. And, you’ll have your own smoked shrimp specialty. This recipe is sure to become your new favorite!
Sizes of smoked shrimp
Smoked shrimp are sold in different sizes, from little guys to the big guns. They differ in size based on the number of shrimp per pound. In general, a recipe for easy smoker shrimp calls for a large variety of shrimp. A recipe for big guns would call for 16-20s, which has more shrimp per pound. To determine the right shrimp size for a recipe, you should know the size of the smoker you will be using.
If you prefer to have peeled and deveined shrimp, you should purchase larger shrimp. If you plan on smoking large shrimp, keep the tail on until the end. Leaving the tail on the shrimp makes it easier to transfer them on and off the smoker and makes them more flavorful. You can also find fully peeled and deveined shrimp. For a more authentic smoked shrimp experience, you can opt for larger-sized ones.
After selecting the shrimp you want to smoke, you can prepare the smoker according to the manufacturer’s recommendations. Make sure it’s preheated to 225 to 250 degrees F and loaded with the wood recommended by the manufacturer. Before smoking the shrimp, rinse them well and pat them dry. Place them in the smoker on a wire rack lightly coated with cooking oil. Place them on the smoker until they’re golden brown and the shells feel firm when squeezed.
Percent daily value
Studies have demonstrated that smoked shrimp have higher crude fat levels than other types of shrimp. Sun-drying and smoking also increase crude fat levels. The additional fat content could be from the metabolization of glycogen that is part of the cell wall. While the amount of fat is not high, it contributes to the taste of the food and to the absorption of fat-soluble vitamins. This fat content is essential for proper growth and development in young children.
In a study, the concentration of histidine increased by 70 percent in smoked and sundried samples. Histidine is essential for growth, the repair of tissues, and the production of blood cells. Smoked shrimp also possessed the highest concentration of histidine, while sundried samples had the lowest amount. It’s possible that sun-drying affects the concentration of histidine because of differences in muscle structure. Moreover, histidine is a powerful antioxidant and has anti-inflammatory properties.
The nutritional content of smoked shrimp varies depending on its preparation. Grilled shrimp has a better nutritional profile than those prepared in fried or deep-fried forms. The former is much healthier and is easy to prepare. Grilling shrimp is an excellent option for those trying to lower their cholesterol level. For those trying to stay away from salty dishes, consider using cooking spray instead of oil. In addition, grilled shrimp requires fewer calories than fried or boiled shrimp.
Preparation: Before starting to smoke your shrimp, defrost them, peel them, and devein. Then, prepare the rub by combining the dry ingredients in a jar with a lid. Shake to combine well. Once defrosted, spray a foil pan with butter or olive oil. Sprinkle the shrimp with the dry rub, coating them on both sides. Make sure to check them regularly during the cooking process, since jumbo shrimp can take longer.
The wood of choice will determine the final cooking time. Hickory and pecan provide the most flavor in a short period of time. However, white billows of smoke will not make your shrimp taste great. A smoker should be heated to 200degF, or higher, if you want them to cook faster. If you are cooking shrimp in a large smoker, you may want to set the temperature lower and monitor the smoke closely.
For best results, you should use extra-large shrimp, which weigh 21-25 pounds. Smaller shrimp will take less time to cook. Keep in mind that shrimp cook very fast, and a few seconds can mean the difference between a tender and tough shrimp. So, keep that in mind when cooking your shrimp. For a perfect flavorful shrimp, take note of these factors:
Smoked shrimp is the name given to shrimp that has been grilled in a smoker or grilled with smoke chips. These smoky shrimp can be enjoyed in many different dishes, and many cooks claim that the smoking process brings out the flavor of the shrimp. The smoker is a barbecue-like tool that cooks meats and other foods in smoke. Various woods are used to smoke different types of foods, and the time you smoke them can be controlled to achieve the desired smokiness level.
To smoke shrimp, start by heating a smoker to 225 degrees. Add wood chips to the smoker. The shrimp should be smoked until they turn pink. This process may take anywhere from 30 to 45 minutes. During this time, the shrimp should be wrapped in foil and kept warm in the smoker. You can add more wood chips every 15 minutes or so until the shrimp are cooked to your liking. Then, you are ready to serve your deliciously smoked shrimp.
If you want to smoke shrimp, you should try using a hickory or oak wood smoker. This wood is strong and produces a smoky flavor that is similar to bacon. It can also produce a slight fruitiness. However, if you are looking for a milder smoke, you should use cherry wood chips. The wood chips will add subtle fruitiness to your smoked shrimp.
Using a smoker
If you’ve ever wanted to smoke shrimp, then using a smoker may be a great option. A smoker can add the flavor of smoke without the smokey taste of a traditional grill. It can also be used to cook other foods such as burgers and chicken. Using a smoker will create a wonderful smoked flavor that will enhance the flavors of seafood. While smoking shrimp in a smoker is not necessary, it can be a great way to add a unique flavor to seafood dishes.
Smoking shrimp is a quick and easy process. However, the shrimp should be peeled before cooking. This will reduce the risk of contamination and help you get a flavorful smoked shrimp. Once you’ve peeled the shrimp, devein it. If you’re using a smoker, remember to place aluminum foil under the racks to prevent the shrimp from falling through. To ensure that the shrimp stay in place while cooking, you can sprinkle lemon juice over them as well.
Using a smoker to smoke shrimp is a great option for home cooks. Simply set the smoker to 225 degrees F and add your favorite wood to it. Apple, cherry, or alder wood are great choices for smoking shrimp. Smoke the shrimp for approximately 30 minutes, or until they turn pink. A few minutes is enough. A great way to make these delicious appetizers is to put them on a pan greased with butter.
Adding a dipping sauce
If you want to spice up your smoked shrimp, add a dipping sauce! Smoked shrimp is a great way to add a woodsy undertone to pasta dishes and grains. You can also serve them with a dipping sauce, such as citrusy lime crema. You can even add pickled onions and jalapenos. Smoked shrimp also goes well with a quick summer salad!
One easy dipping sauce is garlic butter. Garlic is a key component to the flavor of garlic shrimp, and it tastes great when mixed with butter. A simple, but flavorful mix of garlic, butter, lemon, hot sauce, and Worcestershire is an excellent marinade for shrimp. These delicious appetizers can be served with rice, grilled summer squash or eggplant, or even tossed in a fresh salad!
Another dipping sauce is hush puppy. This sauce pairs perfectly with fried shrimp, chicken fingers, and fish sandwiches. It’s similar to ranchero sauce or remoulade. You can use it on grilled shrimp or shucked oysters. The sauce is also great on chicken, pork, and sausage. For a spicy twist, you can use a barbecue sauce instead of a dipping sauce.
Smoked Shrimp Recipe Step By Step Guide
Smoked shrimp is a delectable and easy-to-make dish with a delightful smoky flavor. Here’s a simple recipe for smoked shrimp:
- 1 pound large shrimp, peeled and deveined
- Olive oil
- Your choice of seafood seasoning or dry rub
- Wood chips or chunks for smoking (fruitwood like apple or cherry is great for seafood)
- Skewers or a grill basket
Prep the Shrimp
- If your shrimp still have shells, peel and devein them, leaving the tails on for added flavor. Rinse the shrimp under cold water and pat them dry with paper towels.
Marinate the Shrimp
- In a bowl, toss the shrimp with a drizzle of olive oil to coat them lightly. Season the shrimp with your choice of seafood seasoning or dry rub. This can be a simple mixture of salt, pepper, garlic powder, and paprika, or you can use a pre-made seafood seasoning.
Preheat the Smoker
- Preheat your smoker to a low and steady temperature, around 200-225°F (93-107°C). For smoking shrimp, a lower temperature is ideal to gently infuse the smoky flavor without overcooking.
Prepare the Wood Chips
- Soak the wood chips or chunks in water for about 30 minutes before you plan to smoke the shrimp. This will help them produce a steady source of smoke without burning too quickly.
Skewer the Shrimp
- Thread the marinated shrimp onto skewers or place them in a grill basket to make them easier to manage on the smoker. If using wooden skewers, be sure to soak them in water for about 30 minutes before threading the shrimp to prevent them from burning.
Smoke the Shrimp
- Once the smoker is at the desired temperature and the wood chips are producing a steady stream of smoke, place the shrimp skewers or grill basket on the grill grates. Close the smoker’s lid to keep the smoke inside.
- Smoke the shrimp for about 30-45 minutes. They are done when they turn pink, become opaque, and are firm to the touch. Avoid overcooking, as shrimp can become rubbery when cooked for too long.
Serve and Enjoy
- Remove the smoked shrimp from the smoker and serve them hot. Smoked shrimp can be served as a stand-alone appetizer, added to salads, pasta dishes, or enjoyed with your favorite dipping sauces.
Smoked shrimp have a wonderful smoky flavor that pairs well with a variety of seasonings and sauces. This method allows you to enjoy shrimp with a unique and rich taste, making it a delightful addition to your barbecue or smoker menu.
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