Posted by Sarah Lloyd on


  • 1 pound large shrimp, peeled, deveined, rinsed and patted dry
  • 1 teaspoon Cajun seasoning--or to taste
  • 1 teaspoon olive oil 
  • ½ cup butter
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon black pepper
  • 3 thin strips lemon peel 
  • 5 sprigs fresh thyme



  • Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate to marinate for 1 to 2 hours.
  • Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to the manufacturer's instructions.
  • Place butter in a microwave-safe dish and warm on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
  • Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
  • Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Avoid overcooking as the shrimp will become rubbery. Serve immediately.

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