Smoked Shrimp Skewers
Smoked shrimp skewers marinated in garlic and basil leaves before cooked low and slow over hickory. This easy recipe only takes an hour from scratch and is the perfect smoked seafood dish.
Servings: 4
Equipment
- wire rack
- smoking wood chips (oak or hickory)
Ingredients
- 1 ½ lbs jumbo shrimp peeled and deveined
Marinade
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 cloves garlic minced
- 2 tbsp fresh basil leaves chopped
- ½ tsp kosher salt
- ½ tsp ground black pepper
To Serve
- lemon wedges
Instructions
- In a medium-sized bowl, whisk together the marinade ingredients
- Add the shrimp to the bowl and toss in the marinade. Cover with plastic wrap and put in the refrigerator. Leave to marinate for 30 minutes.
- Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you are set up for 2-zone indirect grilling. Add wood chips to coals or wood tray.
- Remove shrimp from marinade and pierce onto skewers in through the tail-end and out through the head-end to form a C-shape.
- Arrange the shrimp skewers on a wire rack. Transfer rack to smoker grates. Close lid and smoke until shrimp internal temperature is 120°F (49°C), about 30 minutes. The shrimp should be opaque and pink in color.
- Squeeze lemon wedges over shrimp and serve