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Salmon wrapped shrimp garnished and served.
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5 from 3 votes

Salmon Wrapped Shrimp

Salmon Wrapped Shrimp for the ultimate seafood bite!
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 6 People
Author: Derek Wolf


Shrimp + Salmon:

  • 4 oz of Salmon in filets
  • 2 lbs of Colossal Shrimp peeled & deveined
  • 1.5 tbsp Smoked Garlic Jalapeno Lager Rub
  • Chopped Scallions for garnish
  • Sesame Seeds for garnish
  • Chili Flakes for garnish

Bang Bang Sauce:

  • 1 cup Mayonnaise
  • 1.75 tbsp Sweet Chili Sauce
  • 1.25 tbsp RED Hot Sauce
  • 1 tbsp Rice Wine Vinegar
  • ½ tbsp Honey


  • Begin by very carefully slicing your salmon lengthwise into thin strips. Tip: get the salmon very cold before slicing as it will help to make better strips.
  • Take your colossal shrimp and wrap each with a thin slice of salmon.
  • Place on a well greased wire rack, then season generously with my Smoked Garlic Jalapeno Lager rub.
  • Set in the fridge until ready to cook.
  • In a bowl, mix together all the ingredients for the bang bang sauce and set in the fridge until ready.
  • Preheat your smoke for 200F indirect cooking. Add some wood chips or wood chunks if desired.
  • Add the salmon wrapped shrimp to the smoker to cook for 25-30 minutes or until 145F internal.
  • In the last 2 minutes, glaze the shrimp with some of the bang bang sauce and then keep smoking.
  • Once the shrimp are done, pull off and let cool for 2-3 minutes.
  • Garnish the salmon wrapped shrimp with sesame seeds and chopped scallions.
  • Serve with more bang bang sauce topped with scallions and red chili flakes on the side. Enjoy!



Serving: 6g | Calories: 432kcal | Carbohydrates: 6g | Protein: 35g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 270mg | Sodium: 571mg | Potassium: 533mg | Fiber: 1g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 0.01mg | Calcium: 113mg | Iron: 1mg