Skewers are terrific because you can mix proteins with vegetables and fruits all on one cooking and serving vehicle. These can be eaten right off of the stick or removed from the skewers onto a plate. This is great party food served with plenty of napkins. Smoked skewers are good outdoor barbeque snacks. You can do a lot of these at once in your Masterbuilt Electric Smoker to feed a crowd. Double or triple the recipes as needed for more people.
There are two types of skewers. Reusable steel skewers are easy to clean and store. Bamboo wood skewers are another great option. These can just be thrown away after smoking. However, it is always recommended that you soak wood skewers in water for at least 30 minutes before placing over any kind of flame. While an electric smoker doesn’t have a direct flame, there is still enough heat to warrant soaking the bamboo.
We will cover three smoked skewer recipes that incorporate either protein alone or protein with other ingredients. There are seasonings, marinades, and sauces included.
On this page you’ll find a recipe for smoked seasoned shrimp skewers – the perfect food for summer cookouts. These shrimp skewers are simply irresistible. Other two skewer / kabob recipes are Smoked & Marinated Chicken Skewers and Smoked Sweet and Sour Tofu Skewers.
- 1-1/2 lbs large shrimp, approximately 25 to 30 count fresh or frozen (thawed)
- 1/3 cup good extra virgin olive oil (EVOO)
- 4 garlic cloves, minced
- 2 TBS minced fresh basil leaves
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Dry white wine for smoking
- Lemon for serving
Total time:45 min – Prep time:10 min – Smoke time:35 min – Serves:4 people
1. Place the EVOO, garlic, basil, salt, and pepper in a large bowl. Whisk together. Clean the shrimp by removing the shells and taking the intestinal tract out of the back of the shrimp. Add the shrimp to the bowl and toss to coat with the dressing. Set aside while you soak your skewers and prepare your smoker.
2. Remove a rack from the smoker to place the skewers on. Prepare your smoker by adding wood chips to the tray and 1/2 water + 1/2 white wine to the bowl. Preheat the smoker to 225°F. Open the top vent.
3. Place up to 6 shrimp on each skewer by piercing the head end and the tail end. They should look like the letter C lying flat. Place the shrimp skewers on the rack and put the rack inside the smoker. Smoke for 35 minutes, or until the shrimp are just opaque and a pink/white hue. Squeeze some lemon over the shrimp before serving.
I like to serve shrimp skewers with other protein based skewers. Shrimp is expensive, so it is nice to add other options, such as steak, chicken, or vegetable skewers for a balanced and more affordable spread. Think surf and turf.