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Smoked Shrimp Cocktail


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Rate this recipe 4/5 (3 Votes)


  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, peeled, tail left on, deveined
  • 1 tablespoon herbes de Provence
  • 1/4 tsp each of Salt and freshly ground black pepper



Step 1

Toss shrimp in olive oil and spices 30 minutes prior to grilling and refrigerate.

Fire up grill, placing smoking chips in aluminum foil, leaving a few slits for steam to escape.

Grill shrimp for 4 minutes over direct high heat. Strongly suggest grilling in a metal basket to avoid sticking or burning.

Remove, let sit until reaching room temperature, then place in fridge for at least 2 hours to get chilled.

Serve with obnoxiously hot cocktail sauce. For Hoosiers, go to St. Elmo's and buy it there...simply the best.

Accept compliments graciously.

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