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!
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).
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.
Chloe, (Chi-Shiba Inu mix of cuteness) on the hunt for lizards in the backyard as I work on my shrimp.
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!
Smoked Shrimp Salad
Ingredients
- 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
Instructions
- 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.
Notes
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!
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
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
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
Hi Julie! Let me know how it turns out!
Hi Julie, I think a plate setter would work fine. Let me know how it turns out!
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.
Great smoked shrimp recipe. I’ll be trying it soon…
i’ve never smoked shrimp – not even in college, lol.
I look forward to trying this, Robyn.
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.