Preheat barbecue to the temperature of 220°F (110°C).
Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.
Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature – stand for 10 minutes covered.
Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!
Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside.
Transfer shrimp to warm serving platter and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 176 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 385.4mg||119 %|
|Sodium 541.5mg||19 %|
|Potassium 510.2mg||13 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 18g|
|Protein 47g||67 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 578
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