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Spicy Shrimp Skewers

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Apple

Juicy wood-fired shrimp gets a chili garlic kick. Give this seafood favorite some bold flavor for an appetizer you’ll keep coming back to.

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  • 2 Pound shrimp, peeled and deveined

  • 6 Thai chiles

  • 6 Clove garlic

  • 2 Tablespoon Traeger Winemaker's Napa Valley Rub

  • 1 1/2 Teaspoon sugar

  • 1 1/2 Tablespoon white vinegar

  • 3 Tablespoon olive oil

  • 1

    If using bamboo skewers, place them in cold water to soak for 1 hour before grilling.
  • 2

    Place shrimp in a bowl and set aside. Combine all remaining ingredients in a blender and blend until a coarse-textured paste is reached. Note: if a milder flavor is preferred, feel free to adjust amount of chiles to taste.
    • 2 Pound shrimp, peeled and deveined

    • 6 Thai chiles

    • 6 Clove garlic

    • 2 Tablespoon Traeger Winemaker's Napa Valley Rub

    • 1 1/2 Teaspoon sugar

    • 1 1/2 Tablespoon white vinegar

    • 3 Tablespoon olive oil

  • 3

    Add chile-garlic mixture to the shrimp and place in fridge to marinate for at least 30 minutes.
  • 4

    Remove from fridge and thread shrimp onto bamboo or metal skewers.
  • 5

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed 15 minutes.

    450 ˚F

  • 6

    Place shrimp on grill and cook for 2 to 3 minutes per side or until shrimp are pink and firm to touch. Enjoy!

    450 ˚F