CategoryDifficultyBeginner

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.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1/2-1 lb Shrimp/Prawns (shelled and deveined)
 1 tbsp Whiskey Oak Smoked Sugar
 1.50 tsp Whiskey Oak Smoked Salt
 1 tsp Olive Oil
1

In 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.

2

Place 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).

3

Pre-heat oven to 425 degrees.

4

Remove 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.

5

Remove 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.

6

Garnish with lemon slices and zest if desired.

Ingredients

 1/2-1 lb Shrimp/Prawns (shelled and deveined)
 1 tbsp Whiskey Oak Smoked Sugar
 1.50 tsp Whiskey Oak Smoked Salt
 1 tsp Olive Oil

Directions

1

In 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.

2

Place 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).

3

Pre-heat oven to 425 degrees.

4

Remove 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.

5

Remove 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.

6

Garnish with lemon slices and zest if desired.

Smokin’ Glazed Shrimp