Smokin’ Glazed Shrimp

July 19, 2016

Whiskey Oak Smoked Salt and Whiskey Oak Smoked Sugar give these shrimp a beautiful glaze and lightly smokey taste.  Imagine the flavor of candied bacon wrapped shrimp without the bacon.  Quick, easy, and budget friendly.

  • Prep: 10 mins
  • Cook: 10 mins


1/2-1 lb Shrimp/Prawns (shelled and deveined)

1 tbsp Whiskey Oak Smoked Sugar

1 1/2 tsp Whiskey Oak Smoked Salt

1 tsp Olive Oil


1In a small zip-top bag combine Shrimp, Whiskey Oak Smoked Sugar, Whiskey Oak Smoked Salt, and Olive Oil. Then toss/massage to evenly distribute the seasonings all over.

2Place bag in refrigerator for at least 40 minutes - (The sugar/salt/oil will dissolve creating a smokey-sweet-salty syrup to brine as well as coat the shrimp).

3Pre-heat oven to 425 degrees.

4Remove shrimp from bag and gently shake to remove any excess moisture while leaving a nice coating of the glaze mixture. Place shrimp onto parchment lined baking sheet, and bake 6-8 minutes or until outside is pink and opaque.

5Remove from oven, and gently loosen bottoms from parchment with spatula, to reduce sticking later, and set aside 5 minutes to let coating set. Serve hot, warm, or at room temp.

6Garnish with lemon slices and zest if desired.