Spicy Shrimp Skewers
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
6 Minutes
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 |
Step
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.
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 / 232 ˚C
00:15
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 / 232 ˚C
00:02
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