Cajun-Spiced Smoked Shrimp With Remoulade

Cajun-spiced Smoked Shrimp With Remoulade

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Lynette !


I love to grill and love my smoked pulled pork. Also love shrimp. This combines smoke with shrimp. I like to use a grilling skillet, but feel free to use skewers. Adapted from a Steven Raichlen recipe. Prep time does not include the time to soak the wood chips. Shrimp marinating time is included in prep time.


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45 Min
30 Min


  • 1 1/2 c
    hickory chips

  • 1 1/2 tsp
    sweet paprika
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    white pepper
  • 1/2 tsp
    ground sage
  • 1/2 tsp
    black pepper, freshly ground
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    ground red pepper
  • 2 Tbsp
    extra-virgin olive oil
  • 1 1/2 lb
    large shrimp, peeled and deveined

  • 1/2 c
  • 3 Tbsp
    green onions, finely chopped
  • 2 Tbsp
    celery, finely chopped
  • 2 Tbsp
  • 1 Tbsp
    fresh parsley, finely chopped
  • 1 Tbsp
    capers, chopped
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    creole mustard
  • 1 tsp
    prepared horseradish
  • 1 tsp
    worcestershire sauce
  • 1 clove
    garlic, minced
  • 2
    hard boiled eggs

How to Make Cajun-Spiced Smoked Shrimp With Remoulade


  1. Soak wood chips in water 1 hour; drain.
  2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
  3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
  4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on hot coals on the hot side of grill; add soaked wood chips to pan. Let wood chips stand for 15 minutes or until smoking.
  5. Place grill rack on grill. Place shrimp in a grilling skillet (or use skewers); place skillet on grill rack over unheated side.
  6. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Printable Recipe Card

About Cajun-Spiced Smoked Shrimp With Remoulade

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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