Stove Top Smoked Shrimp
Infuse bold, smoky flavor into tender, juicy seafood with this Stove Top Smoked Shrimp recipe—perfect for when you're craving the essence of outdoor grilling without leaving your kitchen. Jumbo shrimp are marinated in a tantalizing blend of smoked paprika, garlic powder, and a touch of sugar, then gently smoked over hickory or applewood chips directly on your stovetop. The result? Succulent, perfectly cooked shrimp infused with a deep, woodsy aroma that makes every bite unforgettable. Ready in just 35 minutes, this dish is ideal for weeknight dinners or an impressive centerpiece for entertaining. Serve these smoked shrimp warm over fluffy rice, alongside fresh salads, or as the star protein in tacos or pasta dishes. This quick and easy recipe offers restaurant-quality flavor straight from the comfort of home—no grill required!
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Recipe Information
Ingredients
- 1 lb Jumbo shrimp (peeled and deveined, tail-on optional)
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Ground black pepper
- 0.5 tsp Kosher salt
- 0.5 tsp Sugar
- 0.5 cup Wood chips (preferably hickory or applewood)
- 1 sheet Aluminum foil
Instructions
In a medium bowl, combine shrimp, olive oil, smoked paprika, garlic powder, ground black pepper, kosher salt, and sugar. Toss well to coat evenly. Cover and let marinate for 10 minutes at room temperature.
Prepare your stovetop smoking setup: Line a large, heavy-duty skillet or wok with a sheet of aluminum foil, leaving enough foil to overlap the edges. Add the wood chips to the center of the foil, spreading them in an even layer.
Place a wire rack or steamer basket over the wood chips, making sure it is high enough to keep the shrimp from touching the chips directly.
Turn the heat to medium and cover the pan tightly with a lid or additional aluminum foil to trap the smoke.
Allow the wood chips to start smoking, which should take about 3–5 minutes. Reduce the heat to medium-low to maintain steady smoke without burning the wood chips.
Arrange the seasoned shrimp in a single layer on the rack or steamer basket. Cover the pan tightly again to ensure the smoke stays trapped.
Smoke the shrimp for 8–10 minutes, flipping them halfway through, until they turn pink and are fully cooked through. Some light char on the shrimp is fine and adds extra flavor.
Carefully remove the shrimp from the pan and transfer them to a serving dish. Let them rest for a minute before serving.
Serve the smoked shrimp warm as a main dish alongside rice, salad, or grilled vegetables, or use them as a topping for pasta or tacos.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
