Best 6 Stove Top Smoker Jamaican Smoked Shrimp Kabobs Recipes

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Are you a seafood lover looking for a tantalizing and flavorful dish to satisfy your cravings? Look no further than Jamaican Smoked Shrimp Kabobs, a culinary masterpiece that combines the vibrant flavors of the Caribbean with the convenience of stovetop smoking. This delectable dish features succulent shrimp marinated in a blend of aromatic spices and herbs, then skewered and cooked to perfection using a stovetop smoker. The result is a symphony of flavors that will transport your taste buds to the sun-kissed shores of Jamaica.

In this article, we present two irresistible variations of Jamaican Smoked Shrimp Kabobs to cater to diverse palates. The first recipe, Classic Jamaican Smoked Shrimp Kabobs, takes you on a culinary journey to the heart of Jamaica with its traditional blend of spices, including allspice, thyme, and scotch bonnet pepper. The second recipe, Jerk Jamaican Smoked Shrimp Kabobs, adds an extra layer of heat and smokiness with the addition of Jamaican jerk seasoning, a fiery blend of spices that will leave your taste buds tingling.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can easily replicate this delectable dish in their own kitchens. Detailed ingredient lists and cooking tips are included to guide you through the process, ensuring a hassle-free and enjoyable cooking experience.

So, gather your ingredients, prepare your stovetop smoker, and embark on a culinary adventure to the vibrant shores of Jamaica. Let the tantalizing aromas and bold flavors of Jamaican Smoked Shrimp Kabobs tantalize your senses and create a memorable dining experience for you and your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SHRIMP KABOBS



Smoked Shrimp Kabobs image

Make and share this Smoked Shrimp Kabobs recipe from Food.com.

Provided by mhodge18

Categories     Very Low Carbs

Time 35m

Yield 25-30 Shrimp, 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp
1/2 cup olive oil
6 garlic cloves, finely chopped
2 tablespoons parsley, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
  • Let sit for 20 minutes.
  • Next drizzle olive oil on top of the shrimp.
  • Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
  • Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.

Nutrition Facts : Calories 368.6, Fat 28.8, SaturatedFat 3.9, Cholesterol 214.9, Sodium 1258.4, Carbohydrate 3.5, Fiber 0.3, Sugar 0.1, Protein 23.6

STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS



Stove Top Smoker Jamaican Smoked Shrimp Kabobs image

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own.

Provided by TxGriffLover

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs medium-large shrimp
2 red peppers, seeds removed
2 green peppers, seeds removed
2 yellow peppers, seeds removed
1 white onion
jamaican Caribbean jerk marinade
2 tablespoons maple wood chips

Steps:

  • Simply peel, de-vein and butterfly shrimp, leaving on tails.
  • Slice peppers and onion into 1 1/2-inch squares.
  • Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
  • Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
  • Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.

Nutrition Facts : Calories 232.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 331.3, Sodium 386.2, Carbohydrate 15, Fiber 3.4, Sugar 5.1, Protein 37.8

STOVE-TOP SMOKED SHRIMP



Stove-Top Smoked Shrimp image

Another recipe to use with my Camaron Stovetop Smoker. http://www.tenderizemeat.com/stovetop-smokers-camerons-stovetop-smoker-p-2419.html 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.

Provided by Galley Wench

Categories     Cajun

Time 20m

Yield 3 pounds

Number Of Ingredients 6

1/2 cup finely ground hickory chips
3 lbs large raw shrimp (I like mine peeled and cleaned first)
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon cajun spices (optional)

Steps:

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

Nutrition Facts : Calories 601, Fat 21.4, SaturatedFat 3.4, Cholesterol 690.1, Sodium 1059.9, Carbohydrate 4.2, Fiber 0.1, Protein 92.2

STEAK AND SHRIMP KABOBS



Steak and Shrimp Kabobs image

You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch

Steps:

  • In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

Nutrition Facts :

SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)



SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED) image

This is one of our favorite ways to prepare some of the summer veggies from our garden along with one of our favorite seafoods. Either way, on the grill or in the oven, these shrimp and vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would...

Provided by Tere Gill

Categories     Seafood

Time 1h

Number Of Ingredients 8

1 medium red bell pepper
1 medium yellow bell pepper
1 medium sweet onion
12 or more raw shrimp, peeled deveined & tails removed
1 medium zucchini
12 to 15 cherry tomatoes
some vegetable oil
louisiana brand cajun seasoning (or your fave)

Steps:

  • 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
  • 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
  • 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
  • 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
  • 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
  • 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
  • 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
  • 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!

STOVE-TOP SMOKER ONE POT MEAL -- CAJUN PORK CHOPS



Stove-Top Smoker One Pot Meal -- Cajun Pork Chops image

I developed this recipe to use with my Cameron Stove-Top Smoker. It's QET -- Quick, Easy, Tasty and HEALTHY! You can use just about any combination of vegetables. To vary the flavor try different types of wood chips, i.e. hickory, cherry, etc. This is the type of smoker I have and I love it! http://www.cameronscookware.com/Camerons%20Lil%20Smokey.aspx

Provided by Galley Wench

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 thick center-cut pork chops (trimmed)
4 medium peeled and quartered potatoes
4 peeled carrots, quartered
1 medium onion, cut in wedges
1 elephant garlic clove (optional)
1/4 lemons or 1/4 lime juice
2 tablespoons olive oil
2 tablespoons cajun spices
2 tablespoons chopped garlic
3 tablespoons mesquite smoker wood chips

Steps:

  • Combine marinade ingredients in a Ziploc bag.
  • Add pork chops and marinade in refrigerator for at least one hour.
  • To bottom of smoker add 3 tablespoons mesquite wood chips.
  • Line tray of smoker with aluminum foil (makes cleanup a breeze).
  • Arrange potatoes, onions, carrots and pork chops in tray.
  • Brush everything with marinade or spray with Pam.
  • Close lid and place on grill or stove-top.
  • Smoke over medium heat for 30 minutes.
  • Check for doneness before serving.

Tips:

  • Use fresh, large shrimp for the best results.
  • Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning.
  • Make sure the smoker box is filled with wood chips before you start cooking.
  • Keep the smoker box closed while cooking to maintain the smoke flavor.
  • Cook the shrimp kabobs for about 10 minutes, or until they are cooked through.
  • Serve the shrimp kabobs with your favorite dipping sauce.

Conclusion:

Stove-top smoker Jamaican smoked shrimp kabobs are a delicious and easy-to-make dish that is perfect for any occasion. The smoky flavor of the shrimp is complemented perfectly by the sweet and spicy Jamaican jerk marinade. This dish is sure to please everyone at your next party or gathering.

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