Smoked Shrimp Salad

smoked shrimp salad on the bge

Smoked Shrimp paired with peppers, cilantro, and lime juice make for a tasty and colorful recipe.

This is another one of my husband’s recipes that he’s gifted me with, he learned it at a cooking class in Santa Fe, New Mexico. I brought this to a dinner party a few weeks ago and it was a big hit. It’s light and fresh with subtle smokey undertones. While great on it’s own as a nice salad, it is great as an appetizer served with tortilla chips. It would also be great served in mini shot glasses at a party.

Ingredients:

  • 2 lb shrimp (I bought ones without tails, deveined- more expensive but major time saver!)
  • 2 large bell peppers – green, orange red- the more colorful the better (you can also use the mini peppers – lots of fun colors to work with)
  • 1 medium yellow onion, chopped
  • juice of one lime, plus zest
  • 2 cloves garlic
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp mayo (or more to taste)
  • sea salt, to taste
  • pepper, to taste
  • alder wood chips
smoked shrimp on the BGE

When smoking the shrimp on my Big Green Egg, I used a broiler pan propped up with 2 bricks on top of the grates (to help get more smoke to the shrimp).

Directions:

Prepare grill or smoker to 250 degrees. If using a grill, you will need to smoke on indirect heat (not directly on top of heat source). Add alder wood chips or chunks and let it begin to smoke. Place shrimp on a broiler pan sheet so that the smoke can penetrate the shrimp. Smoke for 20 minutes or until shrimp have begun to turn pink. Watch this carefully so as not to overcook!

Remove shrimp and let cool. Meanwhile, chop and combine the remaining ingredients. Chop the shrimp in small pieces and combine with the rest of the ingredients. Let chill in refrigerator for 30 minutes.

Great on it’s own as a light side dish, and also great piled on a hoagie roll or served as an app with tortilla chips or toast points. I served mine in margarita glasses with forks for cute presentation.

Chloe, (Chi-Shiba Inu Mix of cuteness) on the hunt for lizards in the back yard.

Chloe, (Chi-Shiba Inu Mix of cuteness) on the hunt for lizards in the back yard.



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9 Responses to Smoked Shrimp Salad

  1. Julie O'Neill September 14, 2013 at 10:41 am #

    Hi Robyn. I love your blog. I really like the sound of this recipe. I will be trying it on my Big Green in Duncannon, Ireland next weekend. If i cant find bricks could I use the plate setter?
    Julie

  2. Julie O'Neill September 14, 2013 at 10:46 am #

    Hi Robyn, I really enjoy your blog. This is a great recipe and I will be trying it in Duncannon, Ireland next weekend on my BGE. If I cant find bricks could I use a plate setter? Julie

  3. Greg September 14, 2013 at 12:01 pm #

    Simple and delicious. I’ve never smoked shrimp (only grilled) but I think I will give it a try with this. This would be perfect to pack up for lunch at work. Maybe even in a pita.

    I don’t see much alder wood around Toronto. What would be a good substitute? A fruit wood maybe?

    Cheers
    Greg

  4. Robyn September 15, 2013 at 2:06 pm #

    Hi Julie! Let me know how it turns out!

  5. Robyn September 15, 2013 at 3:08 pm #

    Hi Julie, I think a plate setter would work fine. Let me know how it turns out!

  6. Robyn September 15, 2013 at 3:09 pm #

    Greg, I’ve honestly never tried fish or shrimp with fruit wood. I think I might opt for hickory over fruit but maybe thats just me. Perhaps you could order Alder on line. Id say that is your safest bet.

  7. Mike Stock September 16, 2013 at 2:58 pm #

    Great smoked shrimp recipe. I’ll be trying it soon…

  8. Chris September 21, 2013 at 9:19 am #

    i’ve never smoked shrimp – not even in college, lol.

    I look forward to trying this, Robyn.

  9. meathead October 2, 2013 at 3:47 pm #

    Greg: I’ll bet fruitwoods would work fine. Personally I think too much is made of wood “flavors”. Hickory from Arkansas tastes different than hickory from New York. Shag bark hickory tastes different than pig nut hickory. And neither is as strong as the shrimp, onion, lime, garlic, cilantro etc. I say that you should use whatever you like and I’ll bet it is great.

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