Smoked shrimp is a joy to cook. It is quick, looks terrific on the table and is very tasty! It’s great starter. Make an aioli to go with the shrimp, or enjoy with some mayonnaise.
Servings 4
Instructions
- Prepare the grill for indirect heat. In this case you want to run it around 120–130° C / 250-265° F.
- I my case (and grill) used a brick to shrink the available space (this means less coal, which means lower heat), see image. It's not always needed though. Just make sure you keep a low and steady temp.
- When the temperature is right it is time to place the wood chunks on the coals. I chose apple wood, but pecan works just fine also. Put the shrimp on the grate and close the lid. I use a frog mat to avoid having the shrimp fall through. Let the shrimp smoke for 18-20 minutes, they should get warm and gain a nice color. It doesn’t matter if all shrimp has thawed, they will thaw when in the grill. As soon as the shrimp are done put them in a bowl and serve. Preferably with a fresh aioli.
