Spicy Smoked Shrimp with Orange and Lime

recipe
The deep, smoky taste from the grill complements the spicy dry rub in this easy appetizer. It might be difficult to tell when the shrimp are done; they're fully cooked when opaque and slightly firm.

Yield:

6 servings (serving size: about 5 shrimp)

Recipe from

Cooking Light

Nutritional Information

Calories 123
Caloriesfromfat 15 %
Fat 2 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 23.1 g
Carbohydrate 1.7 g
Fiber 0.1 g
Cholesterol 172 mg
Iron 2.8 mg
Sodium 365 mg
Calcium 60 mg

Ingredients

2 cups wood chips
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground coriander
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray
Orange wedges
Lime wedges

Preparation

Soak wood chips in water 30 minutes; drain.

Combine salt, red pepper, black pepper, garlic powder, and coriander in a small bowl. Rub mixture over shrimp. Cover and chill 20 minutes.

Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.

Place shrimp on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until shrimp are done. Serve with orange and lime wedges.

Bill and Cheryl Jamison,

Cooking Light

July 2005
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