Smoked Shrimp can be enjoyed in a number of ways – our two favorite are hot off the Primo or in a cold shrimp salad. Here we smoked some peppers along with the shrimp to give the salad a subtle depth of flavor.
We used 2lbs of wild-caught USA jumbo shrimp that we peeled and deveined. Coat with olive oil and your favorite rub, about 1/4 cup each, and let it all rest in the fridge.
Prepare the Primo for smoking. We recommend using only a handful of applewood chips. You can see we put on 2 jalapenos and an orange bell pepper to smoke/roast along with the shrimp.
Don’t go far- at 225 or so the shrimp will only take 25-30 minutes. If you are ready to eat, got for it. You could choose to make BBQ Smoked Shrimp here simply by glazing them with your favorite BBQ sauce for the last few minutes of the cook. Otherwise put them in the fridge immediately. We would recommend at least 2 hours, if not overnight, to cool before preparing the salad. Allow the peppers to continue to roast after the shrimp is pulled until they are softened. Put the peppers in a paper bag, let them rest for a while, and then peel their skin. Let them rest in the fridge to cool along with the shrimp.
If you choose, simply glaze the shrimp with your favorite BBQ sauce a few minutes ahead of pulling the shrimp from the grill.
To prepare the Smoked Shrimp Salad, assemble the following ingredients:
- 2 lbs of smoked shrimp, cold & chopped into 1/4″ to 1/2″ pieces
- 2 roasted jalapenos, skin off, seeded, chopped
- 1 orange bell pepper, skin off, seeded, chopped
- 1 shallot minced
- juice of 2 limes
- cup of mayo
- 1/4 cilantro leaves, chopped
- small bunch of chives, chopped
- 2 tablespoons of your favorite BBQ Rub
Mix everything together and let it rest in the fridge for at least another hour. You’ll end up with something like this.
You’ve got a lot of serving options- we served samples of the Smoked Shrimp Salad in some Tostitos Scoop Chips topped with chopped chives here at AQUA on a Smoking Saturday. Next time we’ll reserve an extra roasted orange or red pepper for some extra color on top. Enjoy!