Smoked Shrimp

Recently, Barry Archer bought a Kamado Joe smoker.  We have smoked just about everything we could think of in the last few months.  This is a new party appetizer go to.  To me, it says coastal Christmas and harkens back to my childhood in Louisiana. They are so easy to make and everyone loves them!


  • 3 pounds of deveined shrimp with the peel on
  • olive oil or butter
  • salt
  • pepper
  • mesquite chips


  1. Heat the smoker to about 400 degrees
  2. Toss the shrimp in salt, pepper and olive oil
  3. Skewer so that they are easier to turn
  4. Smoke for about 2 minutes on each side
  5. serve with lemon, cocktail sauce or horseradish mayo

One Comment Add yours

  1. Lesa Faughender says:

    Sounds delish


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