Description
This Smoked Shrimp recipe features fresh colossal shrimp seasoned with a bold blend of chili powder, garlic, and black pepper, then slow-smoked to perfection. Ideal as an appetizer or a main dish, these smoky shrimp offer a deliciously spicy and savory flavor that is both simple to prepare and impressively flavorful.
Ingredients
Scale
Seafood
- 1 pound fresh colossal shrimp, peeled & deveined, tails removed
Seasonings
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Prepare the Shrimp: Rinse the fresh colossal shrimp thoroughly under cold water, then pat them dry with paper towels to ensure the seasoning adheres well.
- Season the Shrimp: In a large bowl, combine olive oil, chili powder, salt, garlic powder, and ground black pepper. Toss the shrimp in the mixture until they are evenly coated with the seasoning blend.
- Preheat the Smoker: Prepare your smoker and heat it to a steady 225°F (about 107°C), ensuring that it is ready for slow smoking.
- Smoke the Shrimp: Place the seasoned shrimp on the smoker rack in a single layer. Smoke the shrimp for approximately 45 minutes to 1 hour, or until they are cooked through and have a smoky aroma and flavor.
- Serve: Remove the shrimp from the smoker, let them rest for a few minutes, then serve immediately as an appetizer or over rice or salad for a flavorful main course.
Notes
- Use fresh shrimp for the best flavor and texture.
- If you do not have a smoker, you can use a grill on low heat with wood chips to mimic the smokiness.
- Adjust the chili powder quantity based on your preferred spice level.
- Do not overcook the shrimp as they can become rubbery; shrimp cook quickly and are done when they turn opaque.
- Leftover smoked shrimp can be refrigerated for up to 2 days and enjoyed cold or reheated gently.
