Skip to Main Content
Spicy Shrimp Skewers

Spicy Shrimp Skewers

By Traeger Kitchen

Juicy, wood-fired shrimp gets a Thai chile and 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

How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
Special Equipment
Bamboo or metal skewers
main
2 Pound shrimp, peeled and deveined
6 Thai chiles, or to taste
6 Clove garlic
2 Tablespoon Traeger Chicken Rub
1 1/2 Teaspoon Sugar
1 1/2 Tablespoon white vinegar
3 Tablespoon Olive oil

Steps

  • 1

    If using bamboo skewers, soak in cold water for 1 hour before grilling.

    Ingredients
    •  Bamboo or metal skewers

  • 2

    Place the shrimp in a medium bowl and set aside.

    Ingredients
    • 2 Pound shrimp, peeled and deveined

  • 3

    In a blender, combine the Thai chiles, garlic, Traeger Chicken Rub, sugar, white vinegar, and olive oil and blend into a coarse paste. Note: If a milder flavor is preferred, reduce the number of Thai chiles to taste.

    Ingredients
    • 6  Thai chiles, or to taste

    • 6 Clove garlic

    • 2 Tablespoon Traeger Chicken Rub

    • 1 1/2 Teaspoon Sugar

    • 1 1/2 Tablespoon white vinegar

    • 3 Tablespoon Olive oil

  • 4

    Add the chile-garlic mixture to the bowl with the shrimp and toss to coat. Marinate in the refrigerator for at least 30 minutes, up to overnight.

  • 5

    Remove the shrimp from the refrigerator and thread the shrimp onto the skewers.

  • 6

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

    450 ˚F / 232 ˚C

  • 7

    Place the shrimp skewers directly on the grill grates, close the lid, and cook for 2-3 minutes per side, or until the shrimp are pink and firm to the touch. Enjoy!

    450 ˚F / 232 ˚C

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart


Your Cart