Stove-Top Smoked Shrimp

READY IN: 20mins
Recipe by Galley Wench

Another recipe to use with my Camaron Stovetop Smoker. These are great as a peel-and-eat appetizer, use in shrimp cocktail, shrimp tacos, or a shrimp salad. Adds a terrific flavor boost. If you're using the mini stove-top smoker, you'll need to make in two batches. Original recipe comes from Southern Living, but once again I've added my personal touch.

Top Review by Peter J

I smoked these using a small spirit based fish smoker and loved them! Because I was using large Australian Tiger prawns which I knew would take quite a while to cook through I used about half the amount of chips and smoked over a fairly high temperature around 15 minutes opening the lid and turning half-way which gave a perfect result.

Ingredients Nutrition

  • 12 cup finely ground hickory chips
  • 3 lbs large raw shrimp (I like mine peeled and cleaned first)
  • 3 tablespoons olive oil
  • 12 teaspoon salt
  • 14 teaspoon fresh ground pepper
  • 14 teaspoon cajun spices (optional)


  1. Place wood chips into center stove-top smoking pan.
  2. Insert drip pan and food rack.
  3. Toss shrimp with remaining ingredients.
  4. Arrange shrimp on food rack; cover with smoker lid.
  5. Cook shrimp over medium heat 10 minutes or just until shrimp turn pick.

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