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Grilled Saké Shrimp

Grilled Saké Shrimp

By Traeger Kitchen

Grilled seafood marinated in Sake says "sushi is in the house". Cooked over fire, they acquire a unique wood-smoked flavor. Marinate them for up to 2 hours, then grill them as your guests arrive.

Prep Time

2 Hours

Cook Time

10 Minutes




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Units of Measurement:
24 large shrimp with tails, deveined
1/2 Cup sake (Japanese rice wine)
3 Tablespoon soy sauce
1 Tablespoon Fresh lemon juice
1 scallions
1 Pieces inch fresh ginger, peeled and sliced into coins
1 Clove garlic, minced
1 Tablespoon sesame oil
1 Teaspoon Sugar
1 lemon wedges


  • 1

    Wash and drain the shrimp.

    • 24  large shrimp with tails, deveined

  • 2

    Make the marinade: In a large bowl or resealable plastic bag, combine the saké, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar.

    • 1/2 Cup sake (Japanese rice wine)

    • 3 Tablespoon soy sauce

    • 1 Tablespoon Fresh lemon juice

    • 1  scallions

    • 1 Pieces inch fresh ginger, peeled and sliced into coins

    • 1 Clove garlic, minced

    • 1 Tablespoon sesame oil

    • 1 Teaspoon Sugar

  • 3

    Add the shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or massaging the bag to redistribute the marinade.

  • 4

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  • 5

    Drain the shrimp and pat dry. Thread 3 shrimp on each of 8 skewers. Arrange the shrimp skewers and lemon wedges on the grill grate and grill, turning once, for 3 to 4 minutes per side, or until the shrimp are opaque and cooked through. Enjoy!

    • 1  lemon wedges

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