Gf Smoked Shrimp Platter Recipe
Smoked shrimp served with BW's own barbecue cocktail sauce. (Approx. 30 Shrimp)
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Ingredients
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Smoked Shrimp
BW's Barbecue Cocktail Sauce
Garnish & Serve
Method
Smoked Shrimp
Prepare shrimp
Rinse shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation. Place shrimp in a large bowl.
Season shrimp
Add kosher salt, granulated sugar, black pepper, garlic powder, smoked paprika and olive oil to the bowl. Zest the lemon over the shrimp and squeeze half the lemon juice into the bowl. Toss gently until shrimp are evenly coated. Cover and refrigerate for 15–30 minutes (do not exceed 1 hour or shrimp will cure).
Prepare smoker or grill
If using an electric, pellet, or charcoal smoker, preheat to a steady 225°F (107°C). For a gas or charcoal grill, set up for indirect medium-low heat (aim for 225–250°F) and add soaked wood chips to the smoker box or hot coals in a foil pouch with holes. Drain wood chips before adding so they smoke rather than steam.
Smoke shrimp
Place shrimp on a single layer on a perforated tray, grill basket, or indirect side of the grill. Smoke for 20–30 minutes until shrimp are opaque and firm and register 135–140°F (57–60°C) on an instant-read thermometer. Shrimp cook quickly — check at 18 minutes to avoid overcooking.
Finish and rest
Remove shrimp from the smoker, squeeze the remaining lemon half over them, and let rest 3–5 minutes. Transfer to serving platter or keep warm covered for up to 30 minutes. If serving chilled, allow shrimp to cool to room temperature then refrigerate briefly.
BW's Barbecue Cocktail Sauce
Combine ketchup, prepared horseradish, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce, lemon juice, salt, and black pepper in a medium bowl. Whisk until smooth and fully combined.
Taste and adjust seasoning: add more horseradish for heat, more brown sugar for sweetness, or more vinegar for brightness. Chill in refrigerator for at least 20 minutes (flavors meld as it chills). Sauce can be made up to 48 hours ahead and stored covered in the refrigerator.
Garnish & Serve
If serving cold or on a bed of ice, arrange crushed ice on the serving platter and place smoked shrimp on top. Spoon BW's barbecue cocktail sauce into a small bowl and place alongside the shrimp.