II had my Weber Smokey Mountain smoker fired up the other day, cooking a bunch of turkey breasts. After they were done, the fire was still nice and hot, so I grabbed a pound of gulf shrimp, seasoned them, skewered them, and put them over the smoke. Shrimp don’t take long to cook, so in about 30 minutes they were done. I let them cool slightly and served them in a great Cobb salad.
These pecan smoked shrimp were only lightly seasoned. I didn’t want the shrimp to be particularly spicy so they didn’t overpower my salad. If I was going to use them in shrimp cocktail I would’ve increased the cayenne just a little more, and used cocktail sauce to cool off the heat.
I used 21-25 count shrimp, which are a little big for a salad, but still quite ok. Of course, bigger shrimp are easier to skewer. There are fewer of them in a pound so they shell and devein quicker. Small or large, pecan smoked shrimp are delicious!
Also try my NOLA smoked shrimp.
Pecan Smoked Shrimp
- Bamboo skewers
- 1 pound large shrimp peeled and deveined
- 1/4 cup extra virgin olive oil
- 2-3 cloves of garlic minced
- 1 tablespoon freshly parsley chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Pecan wood chunks
- Place bamboo skewers in water and let soak.
- Place the shrimp in a medium bowl.
- Drizzle with the oil.
- Add remaining ingredients except the wood. Stir, cover, and refrigerate until ready to cook.
- Fire up your smoker for low-and-slow cooking, 225 F. Add a few chunks of pecan wood.
- After the smoker is ready, place shrimp on skewers.
- Transfer to smoker and smoke for 30-35 minutes or until cooked through.