The invention relates to canned liquid-smoked shellfish and a manufacturing method thereof. The manufacturing method comprises the following steps: using fresh, cooked and washed shellfish meat as a raw material, immersing the shellfish in immersion liquid prepared from an extract obtained by the decoction extraction of a mixture of spices and water as well as soy sauce, sugar, edible salt, monosodium glutamates and water which are added into the extract for 5 to 10 minutes; taking the shellfish out, draining residual liquid on the surface of the shellfish and heating the shellfish to remove water accounting for 15 to 30 percent of the weight of immersed shellfish products; weighing and canning immersion-flavored and dewatered shellfish as well as oil-soluble liquid smoke generation and edible vegetable oil, heating the canners and exhausting air, and sealing, sterilizing and cooling the canners to obtain finished products. In the canners, the weight percentage of the shellfish is 70 to 85 percent, the weight percentage of the oil-soluble liquid smoke generation is 0.5 to 3 percent and the weight percentage of the edible vegetable oil is 12 to 25 percent. The manufacturing method of the invention is simple and reasonable in process, convenient in operation, high in production efficiency and easily controllable in food flavor and color. The canned shellfish food is strong in smoke flavor, natural in smoke color, convenient to eat and long in shelf life.