Seafood recipes

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Smoked Shrimp Kabobs - winth sweet white wine chips Mr. Barrel


  • 1 ½ - 2 pounds large or jumbo shrimp (20-25 pieces of shrimp).
  • ½ cup extra virgin olive oil
  • 6 cloves of garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 bag of charcoal (if you have a charcoal smoker)
  • 1 bottle of lighter fluid or a charcoal chimney starter
  • 1 or 2 bags of wood chips of your choice


Light your charcoal smoker approximately 30 minutes, or 10 minutes before with a gas grill, before you want to start cooking.
Wrap sweet white wine chips Mr. Barrel in an aluminum foil pouch or a metal smoker box. Punch holes in the foil pouch to let the smoke escape out the top.
Season your shrimp with all of the ingredients: garlic, parsley, cayenne pepper, black pepper, and salt. Next, drizzle the extra virgin olive oil on top of the shrimp.
Then skewer your shrimps on a kabob, going through each shrimp at the top and bottom.
Place your shrimp kabobs on your smoker once it is heated to 225 degrees Fahrenheit. Place the wood chip foil pouch directly on your charcoal or inside your metal smoker box. The smoke will rise and flavor your shrimp throughout the smoking process.
Smoke the shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.
Shrimp Kabob Smoking Time.
Smoked shrimp recipes have an extremely short cooking time. Some people eat shrimp raw, so the smoking process will lightly cook the shrimp and give it a great flavor. Your shrimp should only cook for about 30-35 minutes or it will begin to dry out on the smoker.