Ingredients:

  • 5 lb Large Raw Shrimp (16/20 count), peeled, deveined, tails on or off
  • 1 Tbsp Kosher Salt
  • 1 tsp Light Brown Sugar, packed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Smoked Paprika (Spanish style)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (optional)
  • 2 – 3 handfuls Wood Chips or Chunks (Apple, Cherry, or Pecan)

Instructions:

  1. Prep the Shrimp: Pat the cleaned, raw shrimp completely dry using paper towels.
  2. Combine Cure Ingredients: In a medium bowl, toss the shrimp with the Kosher Salt and Brown Sugar until thoroughly coated. Place in the refrigerator for a minimum of 30 minutes.
  3. Mix the Rub: While the shrimp rests, combine the Smoked Paprika, Garlic Powder, Onion Powder, Lemon Zest, Black Pepper, Oregano, and Cayenne (if using) in a small bowl.
  4. Dress the Shrimp: Remove the cured shrimp, pat dry again if wet, drizzle with Olive Oil, and sprinkle the Paprika Rub mixture over them, tossing until evenly coated.
  5. Smoker Setup: Prepare your smoker or grill for indirect heat. Bring the temperature up to the target range of 200°F to 225°F (93°C to 107°C). Add wood chips/chunks until you see thin, consistent blue smoke.
  6. Arrange and Smoke: Thread the seasoned shrimp onto skewers or place them in a single layer in a perforated grilling basket. Place over indirect heat in the smoker and close the lid.
  7. Monitor: Smoke for 10 minutes, then gently flip or toss the shrimp. Continue smoking for another 10-20 minutes until they curl into a loose 'C' shape, turn opaque pink, and reach an internal temperature of 145°F (63°C).
  8. Rest and Serve: Remove the smoked shrimp immediately from the smoker and let them rest for 5 minutes before serving with cocktail sauce or aioli.