Garlic Smoked Shrimp

A skillet on the grill filled with smoked shrimp, charred lemon, chopped fresh parsley and grilled bread slices

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If you're looking for a quick, easy, freakin' delicious dinner for tonight, this garlic smoked shrimp recipe is IT.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Shrimp:

1.5 lbs Whole Shrimp peeled & deveined
3 tbsp Minced Garlic
3 tbsp Olive Oil
1.5 tbsp SPG
1.5 tsp Red Chili Flakes

Garnish:

Charred Lemon
Chopped Parsley
Toasted Bread

Instructions

Slather your shrimp in a little olive oil and generously season with SPG.
Arrange your shrimp in a cold skillet making a circle. Mix the oil and minced garlic and pour that over the shrimp. Sprinkle the red chili flakes over the top. Make sure to leave a big divot in the middle of the skillet full of oil.
Preheat a medium high heat fire (around 350F) for direct cooking.
Add your skillet full of shrimp and let cook for 90 seconds. Once the tails begin to turn pink and the oil is simmering, grab a smoldering coal from the fire and add to the middle. Once smoking, cover with a lid and let cook for another 90 seconds until the shrimp are opaque white.
Open up the skillet and pull out the coals. Garnish the skillet with chopped parsley, charred lemon and crusted bread. Serve and enjoy!

Notes

Shell On or Off?

When you're cooking this smoked shrimp recipe, you can cook your shrimp with the shell either on or off. Smoking with the shell on makes the shrimp juicier and more seafood-forward, but then they lose the seasoning. Likewise, using peeled shrimp will be more seasoning-forward. It's really a matter of preference. So, I'll leave this choice up to you and your tastebuds!

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