Ingredients
- 1-pound large shrimp, peeled and deveined
- 1 tablespoon olive oil or avocado oil
- Juice of 1/2 lime
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Preheat the smoker to 225 degrees F.
- Combine the spices into a small bowl and then toss the shrimp with the oil, lime juice and seasoning
- Lay a sheet of aluminum foil over the smoker grates and place the shrimp onto the foil. Smoke for 30 minutes* until the shrimp is pink. Remove from the smoker and serve
Notes
- It is best to leave the tails on when smoking shrimp because it makes it much easier to grab them to place on and off of the smoker. Leaving tails on when cooking shrimp also makes the shrimp more flavorful
- You do not have to use the aluminum foil, though it does make it easier to place the shrimp onto the smoker so they don’t fall through the grates or get stuck between them
- This recipe is very easy to double if you’re cooking for more than just a few people, or if you’re wanting to use leftover shrimp for meal prep. The leftovers go great tossed in pasta, salads or wraps
- Cook time will vary depending on the size of your shrimp. If you use medium shrimp, reduce smoke time to 20 minutes
- Serve in wraps, salads, pastas, or in tacos as pictured with pico, avocado and Primal Kitchen Chipotle Lime Mayo
Nutrition Facts:
- Serving Size: 10 shrimp
- Calories: 114
- Fat: .3 g
- Carbohydrates: 1 g
- Fiber: 0
- Protein: 28 g
Find it online: https://www.wholekitchensink.com/smoked-shrimp/