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Traeger Jerk Shrimp

15

10

Hickory

Bring the island vibes to your backyard with Dennis The Prescott’s Traeger jerk shrimp recipe. Homemade jerk seasoning and zesty lime add a bold Caribbean kick to your favorite shellfish.

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  • 1 Tablespoon brown sugar

  • 1 Tablespoon smoked paprika

  • 1 Teaspoon garlic powder

  • 1/4 Teaspoon Thyme, ground

  • 1/4 Teaspoon ground cayenne pepper

  • 1 Teaspoon Sea salt

  • 1 Zest of 1 lime

  • 2 Pound shrimp, shell-on

  • 3 Tablespoon Olive oil

  • lime wedges, for serving

  • Fresh cilantro, for serving

  • Mint, for serving

  • Caribbean hot pepper sauce, for serving

  • 1

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

    450 ˚F

  • 2

    In a small bowl, add the brown sugar, paprika, garlic, thyme, cayenne, salt, and lime zest, and mix well.
    • 1 Tablespoon brown sugar

    • 1 Tablespoon smoked paprika

    • 1 Teaspoon garlic powder

    • 1/4 Teaspoon Thyme, ground

    • 1/4 Teaspoon ground cayenne pepper

    • 1 Teaspoon Sea salt

    • 1 Zest of 1 lime

  • 3

    In a large bowl, add the shrimp, then drizzle in the olive oil. Add the spice mixture and toss to combine, making sure each shrimp is coated evenly.
    • 2 Pound shrimp, shell-on

    • 3 Tablespoon Olive oil

  • 4

    Place the shrimp directly on the grill grates. Close the lid and cook for 3-4 minutes per side, until the shrimp is firm, opaque, and cooked through.

    450 ˚F

  • 5

    Remove the shrimp from the grill and serve with lime wedges, fresh cilantro, mint, and Caribbean hot pepper sauce. Enjoy!
    • lime wedges, for serving

    • Fresh cilantro, for serving

    • Mint, for serving

    • Caribbean hot pepper sauce, for serving

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