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Spicy Shrimp Skewers

15

6

Apple

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.

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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

  • 1

    If using bamboo skewers, soak in cold water for 1 hour before grilling.
    • Bamboo or metal skewers

  • 2

    Place the shrimp in a medium bowl and set aside.
    • 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.
    • 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

  • 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

Cooking Notes

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