Hot Smoked Shrimp with Chili Garlic Rub

Name: Heiß geräucherte Garnelen mit Chili-Knoblauch-Rub
Total time: 30 min
Ingredients: 15 g Meersalz; 10 g Paprikapulver, geräuchert; 4 g Chiliflocken; 6 g Knoblauchpulver; 8 g Brauner Zucker; 15 ml Olivenöl; 2 g Schwarzer Pfeffer, gemahlen

SmokingFishHot SmokingEasy30–45 min60–63 °C120–140 °CCherry + Apple

Large shrimp are rubbed with a spicy chili garlic rub and briefly hot smoked. The short smoking time keeps them juicy while imparting an intense smoky flavour. Perfect as a starter or barbecue side dish.

Ingredients(for 1 kg)

Sea salt15 g

Smoked paprika10 g

Chili flakes4 g

Garlic powder6 g

Brown sugar8 g

Olive oil15 ml

Black pepper, ground2 g

Instructions

Preparation

15 min.

Mix all dry rub ingredients with olive oil to form a paste. Peel shrimp (leave tail), devein, rinse and pat dry. Apply rub paste evenly to all shrimp.

Smoking

20–30 min.

Preheat smoker to 120–140 °C. Use cherry and apple wood chips. Place shrimp on a rack or skewers and smoke until a core temperature of 60–63 °C is reached or until pink and opaque. Serve immediately.

Pro Tip

Place shrimp on metal skewers or a perforated grill mat so they don't fall through the grate and smoke evenly.

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