Smoked Shrimp Tacos are a mouthwatering meal. I love the smokey flavored shrimp paired with the Caribbean Salsa.
I wanted to try smoking proteins, but I didn't want to go to the expense of a large outside smoker. So, I did some research and found a small stove top smoker, Cameron's Mini Stove top Smoker, that works great for preparing a protein for two people. I've prepared salmon, chicken and shrimp in the smoker. My favorite, by far, is shrimp. I think the shrimp take on the most smokey flavor.
To cook the shrimp in a stove top smoker, first place about 1 1/2 tablespoons of hickory wood chips inside. Then, place the drip tray on top of the wood chips, then the rack on top of the drip tray. The shrimp, or other protein, go on top of the rack, in a single layer. Put the lid on, almost closed. Then, put the smoker on the stove over medium heat. Once a little smoke starts to come out, about 5-7 minutes, close the lid completely. After about 10 minutes, open the lid and take a peek at the shrimp to see if they are done. The shrimp usually take 10-15 minutes, so you might need to close the lid and let them smoke a few minutes longer.
I was concerned that the stove top smoker would put a lot of smoke in the house, but it doesn't. It does make the house fragrant, like you are burning wood, which you are. I like the smell of a fireplace, so I am ok with the fragrance.
My stove top smoker is starting to look seasoned because it is becoming well-used. It's a handy little thing and I am glad that I bought it.
When assembling our tacos, my husband and I place the flour tortillas on a plate, then add lettuce, the shrimp then a Caribbean-style salsa. My husband has been adding broccoli shoots to his tacos. I'm not a fan of broccoli shoots so I don't add them to my tacos.
I hope you enjoy!
Smoked Shrimp Tacos
- 1 tablespoon dried italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 4 soft flour tortillas
- 1 cup lettuce, chopped
- 1 cup Caribbean Salsa
- Mix the onion, garlic, salt, pepper and olive oil in a dish large enough to hold the shrimp. This mixture will be a little pasty.
- Add the shrimp to the marinade and toss to coat.
- Cover and refrigerate for about 30-minutes.
- Place the shrimp in a smoker and follow the instructions for your smoker.
- Once the shrimp is cooked through, remove them from the smoker.
- Assemble the tacos by placing a flour tortilla on a flat surface, top with lettuce, shrimp and Caribbean salsa.
- Fold flour tortilla in half and serve.