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 at all to be cooked, 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. And I didn’t want to bury the shrimp so I didn’t even notice them any more! 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
Ingredients
- Bamboo skewers
- 1 pound shrimp large, peeled and deveined
- ¼ cup extra virgin olive oil
- 2-3 cloves garlic minced
- 1 tablespoon parsley chopped
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- Pecan wood chunks
Instructions
- 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.
Nutrition
Nutritional values are approximate.