This smoked shrimp salad is another one of my husband’s — aka, the duck hunter’s — recipes that he’s gifted me with. He learned it while attending a cooking class in Santa Fe, New Mexico. When I brought this to a dinner party a few weeks ago, and it was a big hit! It’s a fresh and light seafood dish with just the right amount of subtle smokey undertones.
To make this smoked shrimp salad, I smoke the shrimp on my handy Big Green Egg grill. To help get more smoke to the shrimp, I laid them out on a broiler pan propped up by two bricks on top of the grates. Another trick I used may be sacrilege to some seafood lovers: I bought them without the tails and deveined. Don’t hate me! It may cost a little more money, but it’s such a time saver that sometimes it’s just worth it!
So ever since my husband showed me smoked shrimp salad recipe, it’s become one of my party staples. While it’s perfectly fine on its own as a salad, I like to get creative with my recipes and find other dishes they would be good for. So far, I’ve served it as an appetizer with tortilla chips, piled the smoked shrimp up high on a hoagie roll, and even served them in margarita or shot glasses for fun presentation.
Perhaps one of the best parts of this recipe is that it’s so easy and quick — you can put it together in under an hour, and that’s including the time spend cooling off in the fridge.
Being in Florida, there so many opportunities to cook with shrimp. Some of my favorites include Mango Lime Grill Shrimp, Grilled Shrimp and Grits, and my fellow Floridian Nicole Stover of Beach Girl Grills shared her delicious Grilled Shrimp With White Wine Sauce as a part of my Girls Who Grill series.
When you try this recipe, don’t forget to share it on social media and tag me at @grillgirlrobyn. Plus, I want to see you get creative with your presentation!
- 2 lb shrimp
- 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
- 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 before serving.
Pro tip: I bought shrimp without tails and deveined. It’s more expensive, but a major time saver!
Want more recipes on the grill? Check these out!