How to Smoke Shrimp

Smoking shrimp both preserves it and adds flavor.

Shrimp is a popular seafood that is high in calcium, protein and iodine, as well as healthy cholesterol. Smoking seafood is one of the most traditional means of preserving these highly perishable foods. The taste of the smoke adds flavor to shrimp while the low heat of the cooking maintains the moisture in the meat. Smoking suits a variety of marinades placed on the shrimp.

Things You'll Need

• Large raw shrimps
• Paper towels
• Marinade
• Large sealable container
• Smoker
• Wood chips

Instructions

1. Rinse the shrimp thoroughly under running water.

2. Dry the shrimp thoroughly on the paper towels.

3. Place the shrimp in the container and pour the marinade all over them. Cover them evenly by tossing them in the container.

4. Marinade the shrimp for 24 hours.

5. Turn on the smoker to 200 degrees Fahrenheit. Place the wood chips in the smoker's designated area.

6. Place the shrimp evenly on the smoker, one shrimp deep, not touching each other.

7. Smoke for 30 minutes, cutting a shrimp open to see if it is done. Remove them as soon as they are cooked.

Tips & Warnings

• Because of the short cooking time, smoked shrimp do not have an overly smoky taste. To enhance the smoky flavor, add 2 tsp. of liquid smoke to the marinade.

• Do not overcook the shrimp because it will become rubbery.

References

• Bradley's Smoker: Italian Shrimp
• 3 Men: Smoking Seafood
• Smoker Cooking: Smoked Shrimp
• The Smoker King: What are some recipes and ideas for smoking shrimp?
• Cyber King: Smoking Shrimp, Prawns or Crayfish