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.
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|Bamboo or metal skewers|
|2 Pound||shrimp, peeled and deveined|
|6||Thai chiles, or to taste|
|2 Tablespoon||Traeger Chicken Rub|
|1 1/2 Teaspoon||Sugar|
|1 1/2 Tablespoon||white vinegar|
|3 Tablespoon||Olive oil|
If using bamboo skewers, soak in cold water for 1 hour before grilling.
Bamboo or metal skewers
Place the shrimp in a medium bowl and set aside.
2 Pound shrimp, peeled and deveined
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
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.
Remove the shrimp from the refrigerator and thread the shrimp onto the skewers.
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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
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