Skewers of smoked prawns marinated in garlic and basil leaves before being slowly cooked over hickory. This easy recipe only takes 40 minutes and is the perfect smoked seafood dish.
For an easy addition to your grill that will(quickly) fill any seat, toss these shrimp skewers on the racks of your smoker. They’re easy, packed with flavor, and only take 40 minutes to make from scratch.
A marinade wraps our seafood in a Mediterranean flair with just a few ingredients and little effort. With little more than olive oil, basil leaves, and crushed garlic, the marinade is fresh and has a nice depth of flavor.
This is one of our favorite smoked seafood recipes and it’s easy to see why. From marinating to wood smoking, here’s how to smoke shrimp skewers from scratch. let’s fry
The best type of shrimp for grilling
Jumbo shrimp are best for grilling because they contain enough meat to soak up the marinade and smoke without being overwhelmed. We also use jumbo shrimp for our Smoked Shrimp in Foil recipe as they can absorb the flavor, as demonstrated by this recipe’s lemon butter sauce.
These shrimp are also big enough to thread onto the skewers without breaking without being so big that they take up space.
Jumbo shrimp often come in sizes 16/20 or 21/26. These numbers indicate the typical number of shellfish per pound, for example 16 to 20 shrimp per pound. This means the lower the number, the larger the shrimp.
Times and temperatures
Smoked shrimp skewers take 30-40 minutes to cook to 107°C(225°F) and reach an internal temperature of 49°C(120°F). Raw shrimp are not safe to eat, so DO use a digital meat thermometer to get the most accurate readings.
The best wood for smoking shrimp is a strong hardwood like hickory or oak. While seafood may seem too brittle to pair with these sturdy woods, our cooking time is so short we want to use something with enough punch to carry an emotive amount of flavor to our jumbo shrimp skewers.
However, be careful not to overdo it and create puffs of white smoke. Use just a few pieces on your coals to create the right amount of fine, clean smoke.